ABM Cheese Bread

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Yesterday I posted a recipe for tasty Italian soup. Today I am going to give you a recipe for something delicious to go with that soup, cheese bread. This bread is fabulous, and incredibly easy to make, thanks to the automatic bread machine. It’s delicious when warm, wonderful at room temperature, and absolutely superb when toasted to enjoy at breakfast the next day. It also makes a mean BLT.

ABM Cheese Bread
Adapted from Red Star Yeast

Bread:
1/2 c. buttermilk, warmed to 110° F
1/3 c. water, warmed up to about 110° F
5 T. unsalted butter, melted and slightly cooled
1 large egg, room temperature
3 c. bread flour
1 t. salt
¾ t. garlic powder
2 T. granulated sugar
1 packet (2¼ t.) yeast

Filling:
2 c. shredded cheddar cheese

Topping:
2 T. unsalted butter, melted
2 T. chopped fresh parsley (or your favorite herb)
¼ t. garlic powder
10 cheese cubes, your choice of cheese

Place bread ingredients, in the order listed, into the bowl of the bread machine. Put the machine on the “dough” setting and press “start.” When the cycle has run its course, turn the dough out onto a lightly floured work surface. Punch down. Roll the dough into a 9“ x 15“ rectangle. Sprinkle cheese all over the top, leaving a 1/2 inch border. Tightly (and I am talking TIGHTLY) roll the dough into a 15-inch log. Place the log seam side down on the work surface. Using a sharp serrated knife, cut the log in half lengthwise. Crisscross 1/2, cut side down on top of the other half, forming an “X.“ Tightly twist the two together. Pinch the outer edges to seal. Place in a greased loaf pan and cover with plastic wrap that has been sprayed with Pam. Allow the covered loaf to rest for 30 minutes. It will rise slightly.

Place the oven rack in the bottom third of your oven and preheat to 350° F. Whisk the melted butter, herbs, and garlic powder together, and drizzle over the top of the dough. Shove cheese cubes into various splits on the surface of the loaf. Bake until golden brown, about 45 to 55 minutes. If it begins browning too quickly, tent with aluminum foil. Remove from oven and allow to cool for 10 minutes on a wire rack. Remove from pan and cool completely before slicing and serving.

Blueberry English Muffin Bread

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 I found this recipe on Twitter, of all places. Generally, I don’t hang out very much on Twitter, but the other day, plagued with weariness, I decided to scroll through. I saw a picture of this bread and thought it sounded tasty. It had been tweeted by Red Star Yeast; I find that, generally, companies only back recipes that are good, and this theory was proven right.

I am not a big baker of bread although I do love it. This seemed easy, required no kneading or special equipment, and it was sunny, warm, and humid, so I put my loaf outside to rise. This was my first experience making English muffin bread, and it certainly won’t be my last. I loved the crispy exterior and the tender interior. I also loved that this was touched with just a hint of sweetness, no more, so goes perfectly well on its own at breakfast, or alongside bacon and eggs. I found it to be particularly delicious when toasted and topped with grapefruit marmalade.

Blueberry English Muffin Bread
From A Kitchen Addiction

1½ c. bread flour
1 c. whole wheat flour
1½ t. cinnamon
½ t. nutmeg*
1½ t. salt
¼ t. baking soda
1 pkg. (2½ t.) Red Star baking yeast
1 c. milk, warmed to 120°- 130° F
6 T. maple syrup
¾ c. fresh blueberries, washed and dried
Cornmeal (for dusting pan)

Lightly spray a 9”x5” loaf pan with nonstick cooking spray. Sprinkle and coat bottom and sides of loaf pan with cornmeal.

In the bowl of a stand mixer, combine flours, cinnamon, nutmeg, salt, baking soda, and yeast.

With mixer on low, slowly add warmed milk and maple syrup. Increase speed to medium, and beat until the dough and pulls away from the side of the bowl. It will be soft and sticky; gently fold in blueberries.

Gently spread out into prepared loaf pan. Cover with a clean towel and allow us to rise in a warm, draft-free spot until doubled in size, about an hour (this could take up to 1½ to 2 hours depending upon the temperature of your house.)

Preheat oven to 400° F. Bake for 25 minutes or until golden brown and internal temperature reaches 195°- 200° F. Allow cooling in pan for 10 minutes before removing to a wire rack to cool completely.

* I grated fresh nutmeg.

 

Tomato Basil Bread

Summer is the absolute BEST time to bake bread.  It’s also probably the last thing on your mind, and admittedly, heating up the kitchen by turning on the oven for an hour or so doesn’t sound all that appealing, but the weather is ideal for yeast dough.  The heat and humidity will cause even the heaviest loaf to rise and crown beautifully.

Having recently gone through the pantry at my dad’s house, tossing out items long past their due date (Just in case you’re wondering, after EIGHT years – you read that right – canned crab claw meat turns black.), I started to eye my own pantry.  A jar of sun dried tomato pesto jumped out at me.  After the great success I had with the pesto rolls, it seemed only natural to give this a try in a similar manner, pairing it with basil in loaf form.  Brace yourself for a house that smells so good that you’ll want to swoon, and prepare to indulge in a bread so delicious that you will have to hide it away to keep from devouring the entire loaf.  As you can see from the picture, I didn’t roll mine quite as tightly as I should have, resulting in spacing between the dough and pesto, but it had no effect on the taste or my enjoyment. 

This recipe is designed for the ABM (Automatic Bread Machine), but it can be easily made using traditional methods.

Tomato Basil Bread

½ cup warm water
½ cup whole milk

2 large eggs
6 tablespoons shortening
3 cups all-purpose flour
1½ cups wheat flour
½ cup granulated sugar
1½ pkgs. Red Star Bread Machine Yeast  (3-1/2 teaspoons)

1 tablespoon baking powder 

1 tablespoon dried basil

¼ teaspoon kosher salt

½ cup Melissa’s Sun Dried Tomato Pesto 

1 tablespoon butter, melted

Place first 11 ingredients into the work bowl of your bread machine in the order suggested by the manufacturer. Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), remove dough to a lightly floured surface and roll into a large rectangle. 

Using an offset spatula, spread with pesto, covering to the edge.  Beginning at the short end, roll up as tightly as possible (obviously, I cannot stress this enough), pinching the seam to seal.  Tuck ends under and place in a greased loaf pan.

Cover loosely with a kitchen towel, place in a warm spot and allow to raise until doubled in size, 50-60 minutes.  

Preheat oven to 350 degrees. Brush top of loaf with melted butter. Bake for 30-45 minutes until golden. Remove from oven and leave in pan for 5-10 minutes before carefully removing to a wire rack to cool completely. 

This post is linked to:

Wow Us Wednesdays

Full Plate Thursday

Foodie Friday

Pesto Rolls for the ABM

Is this a thing or beauty, or what?  I’ll tell you, these rolls were so good that I think I could have sold them on the street.  Truly I have become Baroness of the Bread Machine, because here is yet another easy recipe with a fabulous end result.  My son happened by to assemble a TV stand, got one whiff of them, and stayed for the entire process, bagging up half a dozen before taking his leave.

Pesto Rolls for the ABM

1/2 cup warm water
¼ cup milk

¼ cup half ‘n half
6 tablespoons shortening
3 cups all-purpose flour
1½ cups wheat flour
½ cup granulated sugar
1½ pkgs. Red Star Bread Machine Yeast (3-1/2 teaspoons)

1 tablespoon baking powder 

¼ teaspoon kosher salt
2 large eggs

½ cup Melissa’s Basil Pesto (or your own homemade)
½ cup grated Parmesan cheese

1 egg, beaten

Coarse salt

Place first 11 ingredients into the work bowl of your bread machine in the order suggested by the manufacturer. Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), remove dough to a lightly floured surface and roll into a large rectangle. 

Using an offset spatula, spread with pesto, covering to the edge.  Sprinkle cheese evenly over the pesto.  Beginning at the long end, roll up as tightly as possible, pinching the seam to seal.  Slice into 1½" thick pieces.

Grease well (or spray with Pam) two 6-well muffin tins.  Put one1½" piece into each well, squeezing outer edge slightly so that the middle of the roll “pops” up.

Cover lightly with plastic wrap that has been sprayed with Pam. Place in a warm spot and allow to raise until doubled in size, 50-60 minutes.  

Preheat oven to 350 degrees. Brush tops of rolls with beaten egg, and sprinkle generously with coarse salt. Bake for 18-20 minutes until golden. Remove from oven and leave in pan for 5-10 minutes before carefully removing to a wire rack to cool completely. 

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday