Savory Christmas Cheese Bread
Savory Christmas Cheese Bread
(9)
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| quick-n-easy | |
| Hands-on time: | |
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| Yield: | 1 round loaf, about 12 to 16 servings |
Ingredients
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 cup fresh-grated Parmesan cheese
- 1 cup shredded sharp cheddar, mozzarella, or the cheese of your choice
- 4 tablespoons softened butter
- 4 large eggs
- 1/2 cup whole milk or half & half
- 3 large garlic cloves, crushed, optional
- 1/2 cup finely chopped scallion tops or chives, lightly packed; or green bell peppers
- 1/2 cup finely chopped sun-dried tomatoes, lightly packed; or diced red bell peppers, or diced pimientos
- 1 teaspoon pizza seasoning, optional
Directions
1) Preheat the oven to 350°F. Grease a 9" round cake pan, or 9" round casserole.
2) Mix together the flour, baking powder, salt, cheeses, and softened butter, until well combined and crumbly.
3) Mix in the garlic, scallion tops, and sun-dried tomatoes.
4) Whisk together the eggs and milk (or half & half). Set aside 1 tablespoon of the mixture, to brush on the top of the loaf.
4) Add the remaining egg mixture to the dry ingredients, stirring just until everything is thoroughly moistened.
5) Turn the stiff batter into the prepared pan. Using your wet fingers, smooth it to the edges of the pan. Make it slightly concave, so the edges are slightly higher than the center.
6) Brush the top of the loaf with the reserved egg mixture. Sprinkle with pizza seasoning, if desired.
7) Bake the bread for 35 to 40 minutes, until it's a light golden brown on top, and a cake tester or toothpick inserted into the center comes out clean. An instant-read thermometer inserted into the center of the loaf will register 150°F to 155°F.
8) Remove the loaf from the oven, and run a heatproof spatula or table knife around the edge of the pan, to loosen the sides. Turn it out of the pan onto a rack to cool.
9) Serve the bread warm, toasted, or at room temperature. It's a wonderful breakfast bread, served with eggs.
Yield: one 9" round loaf.
Reviews
01/06/2012- I probably won't bake this one again. It is OK toasted and may be very good with soup. I found the dough so tough to work with-very stiff, I felt more so than stated. I wasn't that impressed with the flavor-lots of cheese used-expensive for how it ended up tasting. Most of the sweet recipes from KAF are wonderful. For now it is frozen awaiting a large pot of homemade soup.
I am sorry for the difficulty. If the dough was tough and the bread seemed to lack flavor, you may have had too much flour in your dough. Here is how we recommend measuring flour by volume: http://bit.ly/iL7FTF. ~Amy
12/28/2010- This is very tasty, it would have been better if I had not mistakenly doubled the salt LOL! I made it according to the recipe otherwise, with parmesan, cheddar, chives and sun-dried tomatoes. It's a robust bread, best with eggs, a salad, or soup. I also had it stick to the pan, I would recommend using parchment paper on the bottom instead of just spraying it.
- 12/25/2010
- I converted the recipe to gluten-free since myself and other family members have Celiac but it was very good. It was particularly appreciated by one family member that can't eat wheat or yeast. I'm going to make it again to confirm my measurements but this recipe is a keeper!
12/25/2010- The bread looked very festive and smelled wonderful. I used green peppers and sun dried tomatoes. I'm only giving this four stars because I felt that the tomatoes overpowered the peppers. Next time I'm planning to use some chopped jalapeno for a portion of the green pepper. This would be yummy served along with fluffy scrambled eggs and fresh fruit!
- 12/24/2010
- Easy to make, looks beautiful and very tasty. EXCEPT...I thought it was way too salty; will cut the salt by at least half next time I make it.
- 12/23/2010
- I doubled the recipe and gave a loaf to some friends. The recipe was easy, and was more moist then it looked like it would be in the picture. This was a big hit with the family and friends!! Smells wonderful while it's cooking too.
- 12/22/2010
- I prepared the recipe as written, except that I used King Arthur whole wheat flour for one half of the flour. I didn't have enough batter for a 9 inch pan, so I used an 8 inch cake pan instead. The bread cooked in the time stated, looked beautiful and tastes wonderful. Toasted it's delicious, but fresh from the pan it was best. Thanks for the yummy recipe.
- 12/21/2010
- I made this for supper last night, the smell and taste were wonderful. I plan to make a couple more but will bake it in a square pan for gift giving to neighbors. The bread was a big hit .
- 12/20/2010
- Can I bake this as muffins or as mini loaves? And for how long?
For muffins try 18-22 minutes, for mini-loaves 22-25 minutes. Give it a try. Frank @ KAF.
