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Cheese Bread with Gruyère, Cheddar, and Scallions

Cheese Bread with Gruyère, Cheddar, and Scallions

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Cheese Bread with Gruyère, Cheddar and Scallions

We love this bread because it’s delicious enough to eat without butter. If there is any left, save it for the next morning, and serve it under a poached egg.


  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • Pinch of cayenne
  • 3 large eggs, at room temperature
  • 1/3 cup whole milk, at room temperature
  • 1/3 cup extra-virgin olive oil
  • 1 generous cup grated Gruyère cheese
  • 2 ½ ounces white Cheddar, cut into very small cubes
  • ¾ cup thinly sliced scallions


Preheat oven to 350 degrees.

Butter loaf pan. Whisk flour, baking powder, salt, and white pepper together in a large bowl.

In a separate bowl, crack eggs and whisk together for one minute. Add milk and olive oil and whisk to combine.

Combine wet ingredients to the dry ingredients using a sturdy wooden spoon or rubber spatula. Do not overwork the dough — beating the dough too much will toughen the consistency of the bread.

Stir in cheeses and scallions. Turn the dough into the buttered loaf pan. Pat the top of the dough with the back of the spatula or spoon to even it out.

Bake for 35-45 minutes, or until the bread is golden brown. Remove from the oven and transfer to a cooling rack, letting it cool for at least 5 minutes. Run a knife along the edges to loosen the bread from the pan. Turn the loaf over to release it on to the rack. Invert and cool completely right side up.

Gruyère-Stuffed Crusty Loaves

Who doesn't love warm bread and cheese? Fresh from the oven, a lava-flow of aromatic cheese melts down the sides of these crusty loaves, made light and chewy thanks to the use of King Arthur Unbleached Bread Flour. They're a wonderful party bread, perfect for enjoying with friends. Our thanks to Chicago's French Pastry School for the recipe that inspired this one.


  • 1 1/4 cups (149g) King Arthur Unbleached Bread Flour
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon instant yeast
  • 1/2 cup (113g) cool water
  • all of the starter
  • 1 cup + 2 tablespoons to 1 1/4 cups (255g to 284g) lukewarm water*
  • 1 teaspoon (6g) salt
  • 3 1/2 cups (418g) King Arthur Unbleached Bread Flour
  • 1 tablespoon Pizza Dough Flavor, optional
  • 1/2 teaspoon instant yeast

*Use the greater amount of water in winter, when conditions are dry and the lesser amount in summer, when the weather is humid.

  • 2 1/2 cups (283g) grated Gruyère cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mixture of provolone and mozzarella are tasty)
  • 1 tablespoon garlic oil, optional
  • 1 tablespoon Pizza Seasoning, optional


To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix until well combined the starter will be stiff, not soft/liquid. Cover and let rest overnight at room temperature (65°F to 75°F is ideal) it'll become bubbly.

To make the dough: Combine the risen starter with the water, salt, flour, flavor (if you're using it), and yeast. Knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth dough.

Place the dough in a lightly greased bowl, cover, and let it rise until it's nearly doubled in bulk, about 1 1/2 to 2 hours.

Gently deflate the dough, and turn it out onto a lightly floured surface, or a piece of parchment. Pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water (or brush with garlic oil), and sprinkle with the grated cheese (and Pizza Seasoning, if you're using it).

Perfect your technique

Gruyère-Stuffed Crusty Loaves Bakealong

Starting with a long side, roll the dough into a log, pinching the seam and the ends to seal. The cheese will try to fall out that's OK, just try to enclose as much as possible, then pack any errant cheese into the ends before sealing.

Place the log, seam-side down, on a lightly floured or lightly oiled surface (or leave it on the parchment and place the parchment on a baking sheet, for easiest transport).

Gently cut the log into four crosswise slices, for mini-breads or simply cut the dough in half, for two normal-sized loaves. A large sharp knife or serrated knife works well here. If for some reason you fail to cut all the way through the dough at the bottom, simply take a pair of scissors and snip through the dough.

Place the loaves on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up.

Cover the breads and let rise until they're puffy though not doubled in bulk, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F. If you're baking two loaves, position a rack in the center of the oven. If you're baking four loaves, place two racks towards the center of the oven with just enough room in between to accommodate the rising loaves.

Spread the loaves open a bit at the top, if necessary, to more fully expose the cheese. Spritz with warm water.

Bake for 25 to 35 minutes (for the mini-loaves), or 35 to 40 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a deep golden brown. If you're baking four loaves on two pans, rotate the pans halfway through the baking time: top to bottom, bottom to top. Remove the pans from the oven, and cool the bread right on the pans. Bread is best served warm.

Store any leftovers, well-wrapped, for a day or so in the refrigerator freeze for longer storage (up to 4 weeks). Reheat bread before serving wrap in foil, and warm in a preheated 350°F oven for 25 to 30 minutes, or until heated through. Bread that's been frozen can be taken right from the freezer, wrapped in foil (if it's not already), and put into a 350°F oven. It'll be nicely warmed in 45 to 50 minutes.

Author and food journalist Katie Quinn is joining TODAY to share a few of her favorite recipes from her new cookbook, "Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France." She shows us how to make a cheesy egg strata with caramelized onions, red wine-infused spaghetti and cheddar-topped brownies.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Egg Strata with Caramelized Onion, Gruyère and Thyme

This is a great way to use leftover bread, while also making an easy and delicious brunch party dish.

Spaghetti all'Ubriaco (Drunken Spaghetti)

I'm obsessed with this dish because it manages to be outstandingly simple (made almost entirely of pantry staples) but also a winner in flavor and gorgeousness. It's a go-to weeknight dish because it's quick and easy, as well as a dinner party standby for its show-stopping beauty and knockout taste.

Cheddar Brownies

I love this dish not only for the novelty factor (though that's what makes it extra fun to serve at a party!) but also, and more than anything, for the perfect sweet and savory combination it offers!

If you like those creative recipes, you should also try these:

How to Make Cheese Bread

Prep: Combine your water and yeast in a large mixing bowl. Add 1 cup of flour and the salt to the yeast mixture. Stir it all together with a wooden spoon. Next, stir in the garlic powder, onion powder, and cheese. Add your remaining flour, stirring in one cup at a time. Stir everything until it is all well combined.

Cover the bowl with plastic wrap and let your dough ball rise for 1 hour.

In the meantime, add 1 tablespoon of olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil. Lightly flour your hands and transfer the dough to the skillet. Shape the dough into a round disk, cover it with a towel, and let it stand for 30 minutes.

While the dough rests, preheat your oven to 400˚F.

Bake: Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle it with salt and parsley. Score the top of the loaf with a knife in a criss-cross pattern. Bake it for 30 minutes or until the top is a golden brown.

Cool and Serve: Remove your hot cheesy bread from the oven and immediately turn the bread out onto a cooling rack. Let it completely cool. Then, cut it and serve.

Making Eggless Scallion Garlic and Cheese Bread

Eggs are used in this bread recipe, many of you asked on Instagram for egg free bread recipe. I have not tried that yet, but I guess like other bread recipes it is safe to omit the egg. The texture will be slightly different though.

So next time you are in the mood for a savoury snack or bread for dinner, give this scallion, garlic and cheese bread a try!

Cheese Loaf Bread

I originally intended to make a different bread than this Cheese Loaf Bread that you are looking at now. I was planning on making a keso loaf which I saw on an Asian supermarket. It looked like a regular a sandwich loaf, maybe with bits of cheese in the dough, but definitely no cheese on top.

When I started to develop the recipe I thought, why make a sandwich loaf with bits of non-visible cheese when I can actually make a braided loaf that is filled with loads of cheese?

Parmesan and cheddar cheese plus some scallions mixed in proved to be a winner-combo in a braided loaf. Once baked, the cheeses crisp up beautifully on top. The garlic powder gives the bread a tasty savory edge.

And the bread of course! The dough recipe is from Sally’s Baking Addiction and it is fantastic. It requires one rise only (great for yeast beginners) and yields a soft bread that is versatile for anything that you want to make.

It turns into this delicious cheese loaf. The flavor, the texture and the looks of it make my heart swell with joy.

How to Make Cheese Loaf Bread?

In a large mixing bowl, combine 2 and 1/4 cup all-purpose flour, sugar, salt and active dry yeast. Whisk well.

In a microwave-safe bowl, microwave butter, milk and water until the butter melts. The temperature of the mixture should be between 110-115 F. Reheat in the microwave to achieve that temperature if needed.

Add the butter mixture to the dry ingredients in the mixing bowl. Stir it using a wooden spoon until incorporated. Add the egg and stir.

Add some of the reserved flour gradually while stirring until the mixture turns into a soft dough that gathers in the center of the bowl. After that, stop adding the flour. You may not need all of it.

Turn the dough onto a floured board and knead it until it is smooth and elastic. If you would like to test, pull out a piece of dough and stretch it out using your fingers. You should be able to form a translucent film in the center. Let the dough rest for ten minutes in a bowl, covered.

Are you a yeast beginner? Check out my How to Knead Bread Dough with Video post.

Starting on the long edge, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting about an inch below the upper edge, leaving the top edge uncut. Gently rotate the divided logs so that the cut side is facing up.

Begin braiding the dough by placing one side over the other, repeating the braiding pattern until you reach the end of the log. Gently lift the braided dough and place it inside a greased 9࡫ inch loaf pan.

To let the dough rise, turn the oven to 200 F. Once the temperature is reached, turn the oven off. Place the pan inside and let the dough rise for 60-90 minutes or until doubled in bulk. Remove pan from the oven.

Bake time! Preheat oven to 350 F. Bake the loaf for 18-22 minutes or until the top is golden. Serve this warm and enjoy every cheesy slice!

Cheddar Cheese and Scallion Scones

When most people think of scones, they think sweet: classic currant, cranberry-orange, offbeat chocolate chunk. But scones are just as delicious in savory versions, like this moist cheddar cheese and scallion version, perfect with your breakfast scrambled eggs.


  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons (85g) cold butter, cut into pieces
  • 1 cup (113g) grated or chopped sharp cheddar cheese, we prefer Cabot extra-sharp
  • 3 scallions, cleaned, trimmed, and chopped (both white and green parts)
  • 2 large eggs
  • 1/3 cup (74g) milk, cream, sour cream, or ricotta cheese
  • 1 tablespoon (14g) Dijon mustard, optional, for flavor
  • 1 teaspoon hot sauce, optional, for zing


Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

Whisk together the flour, salt, and baking powder. Work in the butter with your fingers to make an unevenly crumbly mixture.

Toss in the cheese and scallions.

Mix together the eggs and cream (or dairy of your choice) and the mustard and hot sauce (if you're using them). Add to the dry ingredients, stirring just until everything is evenly moistened the dough will be very sticky.

Liberally flour the counter and your hands. Pat the dough into a 10" x 2" rectangle. For larger, flatter scones, pat into a 15" x 3" rectangle.

Cut the rectangle into 5 squares then cut each square in half diagonally, to make a total of 10 triangular scones.

Place the scones on the prepared baking sheet, leaving at least 1" between them.

Bake the scones for 20 to 23 minutes, until they're nicely browned. Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at room temperature, for several days freeze for longer storage.

Twisted Cheese & Scallion Bread

I’ve been too busy this week doing a whole lot of nothing. What I mean by that is I’ve been avoiding work instead of doing things I need to be doing. Tonight I solemnly swear to knock it off. It’s just so easy to shirk responsibilities in favor of going out or watching TV. You guys know that TV has gotten really good, right? It’s almost impossible to not watch it. Especially when you have a partner in crime, i.e. a husband. Because he, too, always has a ton going on between work and school, we have a hard time doing much once we are both home and on the couch. I need to kick this winter thing. I’m in hibernation mode. How do you make yourself be more productive? What are your tricks? Do you reward yourself? I feel like I’ve been rewarding myself for doing nothing. Maybe if I write it down here, it’ll force me to stop doing that. Let’s test out that theory.

Food juxtaposition: Best Pizza and a grapefruit/avocado salad, cocktails from Featherweight and my sneak preview (thanks to my awesome job) of the Taco Bell waffle taco.

Anywho, here we are. I’m really excited about this bread. I made it on a day that I wasn’t feeling particularly awesome and was in one of those weird moods where you can’t just sit on the couch, which as previously stated is my favorite thing in the world. I managed to make myself stand up, though, and get into the kitchen. The nice thing about bread, once you get past being afraid of yeast and the rising process, is that you get to take a couple of breaks while you make it. Mix the dough together, let it rise. Shape the dough, let it rise. Bake the bread, let it cool. For that reason, bread is not the best thing to make when you’re in a hurry, but it’s perfect for relaxing and taking it easy. Kneading is almost meditative. If that sounds crazy, make a loaf of bread next time you feel like crap and let me know how you feel when you’re done. I’ll tell you how it makes me feel: it makes me feel like I’ve done something. The term “from scratch” comes to mind. I usually hate when people say that, but I think it applies to bread because you really do start out with almost nothing and end up with the most basic, life sustaining food there is.

So, yeah. Maybe methodically mixing and kneading is the new feel good medicine of 2014. Try it and see what you think. Either way, this bread is like a club recommendation from Stefan because it has everything: cheddar cheese, Parmesan cheese, Gruyere cheese, butter, scallions, garlic and red pepper flakes. Life sustaining, indeed. I originally saw the recipe on Seasons and Suppers, which is a beautiful blog that I absolutely love. When I realized I had everything I needed to make this bread, thanks to some leftover cheese from a party, I immediately stood up to get baking. Rolling all of the goodness up into the dough, then slicing it in half and twisting it up is pure genius, and I am going to try using this method for other things soon. I gave one of these loaves away and brought the other into work – I think everyone really enjoyed it. How can you not? While it’s especially good warm, it’s still delicious if you’re standing up in your kitchen, ripping off hunks and stuffing them greedily into your mouth. But that’s just what I think.

Step one: bring your dough together, then let it rise.

Once it’s risen, divide the dough in half. Roll out each half into large rectangles, then add the filling and roll it up tightly.

Once rolled, cut each piece down the middle, then twist around carefully and pinch the ends together.

Cover and allow to rise one more time. I did my loaves two different ways: one in loaf pan, as seen above.

And one in my cast iron in a woven circle.

When the loaves have risen a final time, bake until browned and bubbling.

Here’s How To Make No Knead Cheese Bread:

Step 1: Stir up a dough – with a wooden spoon is perfect. Work a little cheese in there. Cover and let it rest.

Step 2: Now it’s puffy and loose, so just roll it out and onto a piece of parchment. Bake it in a Dutch Oven with a tight-fitting lid, and finish without the lid to get it browned.

Step 3: Tear into it. Dunk it. Butter it. Butter and salt it. Dunk it again. Impress your friends and family because you are a now a person who makes homemade cheese bread.

Grab your soup bowls. Put on your sweaters.

No Knead Cheese Bread season is upon us!

Scroll through the step by step process photos to see how to make Irish Cheddar Cheese Scones:

Assemble all the ingredients for the scones, this is called &ldquomise en place&rdquo (everything in place). Combine the dry ingredients, work in the butter, then toss in the cubed cheddar and scallions. Dump the partially mixed dough out onto a floured surface. Just a few kneads will bring the dough together. Avoid over mixing as that can toughen the dough. Brush the scones with buttermilk and sprinkle with flaked salt before baking

Tips for making perfect scones:

  • Combine all the dry ingredients and whisk them together before adding the wet ingredients. Dispersing the salt and leavening helps the scones rise evenly.
  • Work the cold butter in with your fingers until the bits are no bigger than a pea. Those little bits of butter will give the scones a slightly flakey texture.
  • If you don&rsquot have fresh buttermilk, buttermilk powder is the best substitute. Mix the buttermilk powder according to the directions before adding to the scones.
  • Once the wet ingredients are added, mix just until the flour is incorporated. I like to make scones by hand to avoid over-mixing the dough.
  • You can use a rolling pin, but I prefer to pat the dough by hand to avoid overworking the dough.
  • When cutting the scones, press straight down on the cutter and don&rsquot twist it. Twisting the cutter may cause the scones to rise unevenly in the oven.
  • Since the baking powder is activated as soon as the wet and dry ingredients come together, it&rsquos best to bake the scones soon after the dough is mixed.
  • To work ahead, mix all the dry ingredients and work in the butter. Combine the wet ingredients and refrigerate the prepared ingredients until you&rsquore ready to finish the recipe.
  • Scones are best eaten they day they are baked. Irish Cheddar & Scallion Scones are best served slightly warm while the cheese is still melty.
  • Baked scones should never be refrigerated.
  • Baked scones can be frozen for up to three months. Defrost the scones at room temperature, then warm in the oven to revive the texture.

We enjoyed the warm cheese scones with a bowl of soup for dinner. We didn&rsquot even add any butter since they&rsquore so moist and cheesey.

I also think they&rsquod be great with a little ham or turkey for lunch, or topped with scrambled eggs for breakfast or brunch.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.

Watch the video: Classic Panini with Original Cheddar Gruyere


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