Easy Cheese Rolls



Makes 12 rolls



2-1/4 cups all-purpose flour

2 tablespoons sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1/2 teaspoon salt

1/3 cup milk

1/4 cup water

1/2 cup butter or margarine

1 large egg

3 tablespoons chopped green pepper

1 (2-ounce) jar diced pimiento

1/2 cup grated Cheddar cheese



In a large bowl, combine 3/4 cup flour, sugar,

undissolved yeast, and salt. Heat milk, water, and

butter until very warm (120 to 130oF). Gradually add

to flour mixture. Beat 2 minutes at medium speed of

electric mixer, scraping bowl occasionally. Add egg

and 1/2 cup flour; beat 2 minutes at high speed,

scraping bowl occasionally. Stir in remaining flour,

green pepper, pimiento, and cheese to make a stiff

batter. Spoon in greased muffin cups. Cover; let rise

in warm, draft-free place until doubled in size, about

45 minutes.



Bake at 375oF for 15 to 20 minutes or until done.

Remove from cups; cool on wire rack.



From FLEISCHMANN’S

Cheddar-Onion Casserole Bread



2 1/2 cups unsifted All-Purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup Hellmann's Mayonnaise

2 cups shredded Cheddar Cheese (8 oz)

1/2 cup minced green onions

1 egg

3/4 cup milk

Shortening to grease casserole



Preheat Oven to 425 degrees F.

Grease 1 1/2 Quart Casserole

In large bowl, stir flour, baking powder, and salt

Stir in Mayonnaise until mixture resembles coarse crumbs.

Add cheese and onions, toss.

Beat together egg and milk in small mixing bowl

Stir into flour and cheese mixture, just until moistened

Spoon into casserole

Bake 35-45 minutes or until cake tester inserted in middle comes out

clean

Cut into wedges

Crusty Cheese Bread



1 env. dried yeast

1 tsp. sugar

4 cups bread flour

1-1/2 tsp. salt

1/4 cup powdered milk

2 TB olive oil

2 TB parsley, chopped

2 TB chives, chopped

1 cup Cheddar cheese, grated

Milk, to glaze



Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.

Leave in a warm place

until frothy (about ten minutes).



Put the flour, salt, milk powder and oil in a large bowl or mixer. Stir to

combine and then add the

yeast mixture and 1 cup of warm water.



Mix to a soft dough and then knead for about ten minutes or until the dough

is smooth and elastic.



Place the dough in an oiled bowl and cover loosely with oiled plastic wrap.

Leave the dough in a

warm place for an hour or until doubled in size.



Punch the dough down and knead for 1 minute. Divide in half and out of each

half make 10 (2-1/2")

flat discs.



Mix the herbs with the cheese and place approximately 3 teaspoons of the

mixture onto ten of the

discs. Press the remaining 10 discs on top of the cheesy ones.



Grease a loaf pan and stand the discs upright in the prepared pan. You will

have to squeeze them

together to fit them all in.



Cover with a clean cloth and leave in a warm place for 40 minutes or until

doubled in size.



Preheat the oven to 400° F. Glaze the loaf with a little milk and bake for 30

to 40 minutes or until brown

and crusty and cooked through.

CHEDDAR DILL BREAD



3-3/4 cups plain flour



5 teaspoons baking powder



1/2 teaspoon salt



1/2 teaspoon minced dill



1/3 cup butter softened



10 ounces grated sharp cheddar cheese



1-1/2 cups milk



2 eggs beaten



Combine flour, baking powder, salt and dill.



Cut in butter until mixture resembles coarse crumbs then stir in grated cheese.



Combine milk and eggs then add to cheese mixture and mix just enough to moisten.



Spoon into a greased and floured loaf pan then bake at 375 for one hour.



Remove from pan immediately and allow to cool.

Greek Olive-Cheese Bread



You will need:

1 pkg yeast

1/4 cup warm water

1 cup warm milk

1 tsp sugar

6 tsp olive oil

3 1/2 cups flour

3/4 cup green olives

3/4 cup cubed feta cheese

1 egg yolk beaten with 1 tsp water

Sprinkle yeast over water in a large bowl. Let stand until soft.

Add milk, sugar, salt and 4 tsp of olive oil. Add flour slowly-

slowly. Turn onto floured surface and knead for 15 minutes. Place in

greased bowl, cover and let rise in warm place for about 1 hour.



Pat into a circle and sprinkle with olives and fetta cheese, then

shape into a ball. Place on a greased baking dish, cut a circle in

the center, leaving round of dough in place.



Brush with 2 tsp of oil. Let rise for 30 minutes and brush with egg

yolk.



Bake at 375F about 30 minutes.

Cheddar Braids



1 cup warm water

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry

yeast

1 1/2 cups all-purpose or bread flour

1 teaspoon granulated sugar

1 1/2 teaspoons salt

3/4 cup butter, softened

4 large eggs

1/2 cup all-purpose or bread flour

6 ounces cheddar cheese, diced

1 large egg

1 teaspoon milk

2 teaspoons celery seed

In a large bowl, combine warm water and yeast; stir to dissolve then

let stand about 5 minutes.

Add 1 1/2 cups flour, sugar, and salt. Beat with an electric mixer on

the lowest speed for 1 minute then beat on medium speed for 2

minutes. Add softened butter and continue to beat while adding 4

eggs, one at a time, and remaining flour to make a soft, sticky

dough. Continue to beat until the dough is glossy and elastic and

pulls away from the side of the bowl.

Stir in diced cheddar cheese by hand. Cover and let rise in a warm

place until doubled in bulk, about 2 1/2 to 3 hours.

Punch down and place in the refrigerator overnight.

Divide the dough in half and knead on a lightly floured surface until

soft. Divide each dough halve into 3 equal parts and roll each piece

into a rope 12 to 16-inches long. Braid the ropes, starting in the

middle and working toward each end. Pinch the ends together to seal.

Grease a large baking sheet and place the finished braid on one side

of the sheet. Repeat.

In a small bowl beat together one egg and milk.

Brush the braids with the egg mixture and let rise in a warm place

until dough doubles in bulk, about 1 1/2 to 2 hours. Do not cover.

Midway through brush with the egg mixture again.

Preheat the oven to 400*F.

When fully risen, brush with the egg mixture and sprinkle evenly with

celery seed.

Bake for 40 minutes or until the center is firm. Remove from the

baking sheet and cool on wire racks.

Makes 2 braided loaves.

Crusted Arabian Cheese Bread
 
Bread   
2 1/2 cups all purpose flour
1 Tbs. active dry yeast
1 Tbs. sugar
1 1/2 tsp. salt
3/4 cup milk; scalded
1/4 cup water
1 Tbs. butter; melted    
Topping:
2 Tbs. chopped onion
1/4 cup melted butter
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. garlic salt
1 cup cheddar cheese
Prepare Dough: Add water to hot milk and let cool to 115° F. In a mixing bowl combine 1 cup flour, yeast, sugar, and salt; mix well. Stir in milk and butter. Mix thoroughly. Stir in remaining flour and work into a dough. Place dough on a lightly floured board and knead for 5-7 minutes until dough is elastic and sticky. Set dough in a greased bowl and turn dough over so top side of dough has been greased. Cover and place in a warm area free from drafts until dough has doubled in size.
Prepare Topping: In a small bowl combine all ingredients and stir to mix.
Assemble For Baking: Punch dough down then press into the bottom of a 14" Dutch oven. Prick dough with a fork then spread topping evenly across the top. Cover oven and let rise for 30 minutes.
Bake using 12-14 briquettes bottom and 16-18 briquettes top for 20-25 minutes.
Serves: 8
 

Cheese Bread
2 cups self raising flour
1 tsp salt
1-1/2 cup of grated cheddar cheese
1/4 grated parmesan cheese
2 eggs -lightly beaten
2 oz butter - melted
1 cup milk
Extra 2 tabsps grated parmesan cheese

Place flour and cheeses in a large bowl and stir to combine. Add eggs, butter and milk.
Mix with a wooden spoon until combined. Spoon into a large loaf pan and smooth top.
Sprinkle with extra grated parmesan cheese. Bake at 350 f about 40 mins or until cooked when tested. Stand for 5 mins before turning on a wire rack.

Yummy served with cream cheese, tomato slices and sprinkled with pepper.