Three more with Cheese!
Martha
Quick Cheddar Bread
Sunrise Popovers
Onion-Cheddar Bread
Quick Cheddar Bread
Recipe By :
Serving Size : 4 Preparation Time :
Categories : Breads/Cheese
Amount Measure Ingredient -- Preparation Method
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3 3/4 cups unbleached flour
1/2 teaspoon salt
2 1/2 cups cheddar -- sharp
2 each eggs -- lg, slightly beaten
5 teaspoons baking powder
1/3 cup butter
1 1/2 cups milk
Combine the dry ingredients, then cut the butter into the flour until
the mixture resembles coarse crumbs, then add the cheddar cheese.
Combine the milk and eggs then add the mixture to the cheddar mixture.
Stir until just moistened, then spoon into a greased 9 X 5-inch loaf
pan. Bake at 375F. hour. Remove from the pan immediately and
let cool on a wire rack.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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* Exported from MasterCook Buster *
Sunrise Popovers
Recipe By :
Serving Size : 8 Preparation Time :
Categories : Breads/Cheese
Amount Measure Ingredient -- Preparation Method
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4 teaspoons vegetable shortening
1/2 teaspoon salt
2/3 cup water
1/2 cup cheddar -- sharp, shredded
1 1/3 cups unbleached flour
2/3 cup milk
4 each eggs -- lg
Preheat the oven to 375F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of
each custard cup and set aside. Combine the flour and salt in a large
bowl, then gradually stir in the milk and water until well blended.
Beat in the eggs, 1 at a time, beating until smooth after each addition.
Fold in the cheddar cheese. Place the baking sheet with the custard
cups in the preheated oven for 3 to 5 minutes until the shortening melts
and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full
with the batter. Bake for 45 minutes in the preheated oven, without
opening the oven door until the popovers rise and turn golden brown. If
not golden brown after 45 minutes, bake for an additional 5 minutes.
Serve piping hot.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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* Exported from MasterCook Buster *
Onion-Cheddar Bread
Recipe By :
Serving Size : 4 Preparation Time :
Categories : Breads/Savory
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups unbleached all-purpose flour
1 package active dry yeast
1/2 cup orange juice
2 tablespoons butter or margarine *
1 tablespoon sugar
5 ounces shredded cheddar cheese
1 cup whole wheat flour
1/3 cup warm water -- (110-115 degrees)
1/2 cup water
1 each env. onion soup mix
1 teaspoon salt
1 melted butter or margarine
* Butter or margarine should be cut into small pieces.
In medium bowl, combine flours and set aside. In large bowl, dissolve
yeast in warm water. Add orange juice, water, butter, onion recipe soup
mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in
enough of the remaining flour mixture until soft dough is formed and it
pulls away from the sides of the bowl. Turn dough onto lightly floured
board, then knead until smooth and elastic, about 10 minutes. Cover and
let rise in warm place until doubled, about 1 hour. (Dough is ready if
indentation remains when touched) Preheat oven to 375F. Punch
down dough, then turn onto lightly floured board. Press into 10 x
8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side,
jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan,
seam side down. Brush with melted butter, then top with remaining
cheese. Bake 45 minutes or until bread sound hollow when tapped.
Remove to wire rack and cool completely before slicing. Makes 1 loaf.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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