Rețete noi

Cheese bread

Cheese bread


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Laptele batut se amesteca cu untul si branza rasa.Separat se face maiaua din drojdie,lapte cald,zahar si 2 linguri faina.Cand aceasta incepe sa creasca se amesteca in compozitie si apoi treptat se adauga faina framantand pana ce aluatul nu mai este lipicios.Se pune la frigider pentru 20 minute ca sa creasca.

Pe plansa infainata se pun bucati de aluat care se intind,se umplu cu cate o lingura de branza cu ou, se lipesc in forma dorita si se pun la crescut pe tava cuptorului acoperita cu hartie pentru copt. Se lasa cam 10 minute, se presara cu susan sau chimen si se coc la foc potrivit ( mai mare in primele minute) pana se rumenesc frumos.


  • 3 cups shredded low moisture mozzarella cheese (12 oz.)
  • 1 1 ⁄4 cups crumbled feta cheese (8 oz.)
  • 2 large eggs, or more as needed
  • 2 tbsp. unsalted butter, cubed
  1. Place a pizza stone in the center of the oven and preheat to 500°F. Meanwhile, lightly oil a large bowl with olive oil and set aside.
  2. In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, olive oil, and 2⁄3 cup tepid water, flour, and salt. Mix on 1st speed until the dry ingredients are completely hydrated, 2-3 minutes, then increase to second speed and mix until a smooth, wet dough comes together, 3-4 minutes.
  3. Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap. Set in a warm place until the dough is almost doubled in size, 50-60 minutes.
  4. Make the filling: In a large bowl, combine the cheeses and set aside.
  5. Crack the eggs gently and drop each of them into a separate small bowl (if the yolks break, start over).
  6. On a lightly floured work surface, turn out the dough. Divide into two roughly 6-ounce piece and round each piece gently. Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
  7. On a piece of lightly floured parchment paper, roll half of dough into a 10-inch circle about 1⁄8 inch thick. Spread a quarter of the cheese mixture (about 5 ounces) over the dough, leaving a 1⁄2-inch border all the way around. On one side of the circle, tightly roll the dough about a third of the way toward the center. Repeat on the opposite end, leaving a 2-3 inch wide space between the two rolls. Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape place another quarter of the cheese mixture in the middle, packing down lightly.
  8. Keeping the khachapuri atop the paper, gently slide onto a pizza peel or overturned baking sheet. Repeat with remaining dough and cheese. Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.
  9. Just before baking, brush the edges of the khachapuri lightly with olive oil, then slide the breads atop the paper onto the stone, spacing them at least 3 inches apart. Bake until the dough is lightly golden brown and the cheese is melted, 14-16 minutes. Open the oven door and gently pour 1 egg into the center of each boat, being careful not to bread the yolks. Close the oven and continue cooking until the egg whites are just set, 3–4 minutes.
  10. Remove the breads and divide the butter among the center of each loaf serve hot.

Adjaruli Khachapuri Matt Taylor-Gross

How do you prevent your cheese sauce from getting clumpy?

Have you ever made mac n’ cheese from scratch and the sauce gets a little clumpy and gritty? Not so yummy. The solution, add some starch! In this recipe, I use flour as the starch component. I start with a roux (butter and flour) cooked briefly, then add the milk to help thicken and disperse the starch into the base. When the cheese is added and begins to melt, the starch granules in the flour release elongated threads of amylose (a soluble polysaccharide in starch), which wraps around the casein proteins in the cheese and prevents fat from releasing and proteins from forming back together into broken clumps.

Pin this recipe to save for later

Pin This


How Halloumi Is Made

The milk is heated, and rennet or vegetarian rennet is added to coagulate the milk. When the curds form, they are cut, the whey is drained, and the curds are left to firm up and pressed into molds. The cheese is then poached in water or whey, and it's this additional heating step that provides Halloumi's resistance to melting. The cheese is then salted (and traditionally sprinkled with mint) and can be eaten fresh within three to five days. Otherwise, it can be preserved in brine and aged for several months, which contributes to its salty flavor. Unlike most cheeses, no acid or acid-producing bacteria are used to produce Halloumi.

Halloumi is firm in texture and is sold in compact bricks and vacuum-packed in plastic, similar to feta cheese. Many Halloumi-style cheeses are prepared by dairy and goat farmers in Canada and the United States. For legal proprietary reasons, these cheeses are usually called Halloumi-style or grillable cheeses. Sometimes they are called grilling cheese or frying cheese, or queso de freír in Spanish.


Did you make this recipe?

  • Try using mozzarella cheese to make a grilled cheese that tastes like pizza.
  • You can also use diced tomatoes if you want to ensure you have some in every bite.

Tip: Avoid using sour apples in your sandwich since it may not taste good with the cheese.

  • Try using cheddar or Swiss cheese for a classic sandwich pairing.
  • You can use other types of deli meat if you want, such as turkey or roast beef.
  • Include tomatoes or pickles on your sandwich to add more flavors to your sandwich.
  • You can either make your own pesto or buy some from your local supermarket.
  • Try making the sandwich with mozzarella cheese for a different flavor.


Ricotta

Shutterstock

Coming in at around three grams of protein per ounce, this soft, mild cheese makes any dish supremely creamy without overpowering the main ingredients. You can find it in lasagna, baked ziti, or even just spread it on toast.

Shutterstock

Brie has around five grams of protein per serving and is often eaten as a standalone cheese rather than in dishes. Spread it on seedy bread with fig jam or on a sesame cracker to really embrace its buttery flavor. Consider trying this alternative to mozzarella sticks: melted brie with mixed veggies.

Shutterstock

This crumbly Greek cheese is sharp and pungent, pairing perfectly with sweeter salads to add protein and depth of flavor. It's also yummy sprinkled over top shawarma or mixed into eggs. In fact, add this savory Artichoke and Feta Quiche to your breakfast recipe arsenal to really enjoy it.


Olive Cheese Bread.

As utterly simple and easy as it is, it&rsquos so delightfully delicious and flavorful. And it&rsquos always a hit.

The finished product does have quite a strong salty/olive flavor, so for anyone who&rsquos not an olive fan, this might be a little strong. But for everyone else? Yum. It&rsquos great paired with a green salad, or with soup or spaghetti, or as a great appetizer for guests, cut into thin slices.

weight Pimiento-stuffed Green Olives

stalks Green Onions (scallions)

stick Butter, Room Temperature

Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Mmmmm, this is yummy. Three or four years ago, I prepared roasted beef tenderloin, tomato-basil pasta salad, roasted asparagus, and this olive cheese bread for a cattlewomen&rsquos luncheon with over 200 hungry ladies in attendance. They loved the tenderloin (recipe coming soon), but what they really went gaga over was this olive cheese bread. As utterly simple and easy as it is, it&rsquos so delightfully delicious and flavorful. And it&rsquos always a hit.

The finished product does have quite a strong salty/olive flavor, so for anyone who&rsquos not an olive fan, this might be a little strong. But for everyone else? Yum. It&rsquos great paired with a green salad, or with soup or spaghetti, or as a great appetizer for guests, cut into thin slices.

"Olive Cheese Bread"&mdashthe words alone make my mouth water. Let&rsquos make some, shall we?

The Cast of Characters: French bread, green olives, black olives, green onions, butter, real (not low-fat or fat-free) mayonnaise, and Monterey Jack Cheese.

Place one regular-sized can of black olives on a cutting board. (Mine said "6 oz. Dry Wt.")

Do the same with a 6-oz jar of pimiento-stuffed green olives.

Just give &rsquoem a rough chop no need to go crazy.

Now slice two green onions&hellip

Then give them a nice, rough chop all over.

Place 1 stick softened (room temperature) butter into a mixing bowl.

Add 1/2 cup mayonnaise. Please do NOT hurl if you don&rsquot like mayonnaise I promise, you won&rsquot even know it&rsquos there.

Take 3/4 pound grated Monterey Jack cheese. (I grated this myself, but you can use the pre-packaged stuff if you like.)

Now add the olives and green onions&hellip

Until thoroughly combined. Use immediately or refrigerate mixture up to two days before using.

Now, I know this sounds, like, soooo crazy and all, but if you were to refrigerate this for several hours, it would make a delicious cracker spread. I found this out accidentally once when I was making this olive bread, I was fat and pregnant and ravenous and I thought if I had to wait for it to bake in the oven I&rsquod die, right there in my kitchen. So I stuck a Ritz into the cold mixture, shoved it in my mouth, and my gestating heart sang for joy. I went ahead and finished the whole bowl and my baby was born a week later. He weighed 89 pounds.

But if you&rsquore not pregnant and ravenous, why not just go ahead and make the olive cheese bread as we originally intended?

Slice the loaf of French bread lengthwise.

I should point out that this French bread is the bottom-of-the-totem-pole FOIL BAG French bread from the grocery store. It&rsquos all I had available that day, and it worked just fine. In my experience, however, the finished product is much more delicious and interesting if you use "real" French bread that has a little more crust and bite to it.

Spread the mixture evenly onto both halves of the bread.

It&rsquoll look like WAY too much&hellipbut don&rsquot worry. It&rsquoll melt and gradually flatten and soak nicely into the bread.

Depending on the size of your crowd, you can go ahead and place one half of the loaf on a cookie sheet and bake it when you need it: 325 degrees for 25 minutes, or until cheese is totally melted and the top is beginning to turn light brown.

I pulled this out a little too early. While the very ends were nice and golden brown&hellip

The rest of it was still a little pale. The cheese was melted, but it hadn&rsquot adequately baked into the bread.

So I put it back in for about 5 to 7 minutes. That was exactly what it needed.

Hello, lover. You&rsquore beautiful.

I officially christen this "Chick Food" because a) Marlboro Man wouldn&rsquot touch it with a ten-foot cattle prod b) There is no meat in it. Anywhere. and c) It&rsquos a great accompaniment for a nice green salad, and makes a great meal. For chicks. Men don&rsquot get the whole salad-as-a-meal thing, at least not the men I see on a daily basis. Which doesn&rsquot say much because I only see like three men on a daily basis: my husband, my husband&rsquos brother, and their cowboy. And on the meat-and-potatoes continuum, they&rsquore waaaaay down at the meat-eatin&rsquo end. But still.

Enjoy this! It&rsquos really delish.

Printable Recipe: Olive Cheese Bread

Quick kitchen tip: FLASH FREEZING.

Do you know about flash freezing? I do it all the time. Now, if I were to put the half-loaf of unbaked olive cheese bread straight into a freezer bag, the soft butter/cheese/mayo mixture would make a heckuvu mess all over the bag. Flash freezing solves that problem. When you flash freeze something, you set it, unwrapped, into the freezer for a short time&mdashtwenty minutes or so&mdashuntil the surface mess hardens enough that it won&rsquot smear all over the freezer bag.

After the twenty minutes, you take it out of the freezer, place it into a freezer bag, and return it to the freezer until you need it at a later time. This is also a great method for freezing twice-baked potatoes or anything else that would otherwise be a mess putting straight into a plastic bag. Try it sometime!


Cheesy Corn Spoon Bread

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

Serve this creamy and garlicky spoon bread hot out of the oven for a cozy cold-weather side.

Social Sharing

Add to collection

Add to menu


Preparation

Step 1

Coarsely shred both cheeses on the large holes of a box grater. Coarsely shred butter on the large holes of box grater. Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a medium bowl season generously with salt and pepper. Transfer one-third of cheese mixture to a small bowl set aside. Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.

Step 2

Lightly coat a medium skillet with nonstick spray. Arrange dough in skillet in an even layer pour any leftover cheese mixture in bowl over. Let sit in a warm place until beginning to puff slightly, 30–40 minutes.

Step 3

Meanwhile, preheat oven to 375°. Bake bread until top is lightly browned and cheese is melted, 18–22 minutes. Top bread with reserved cheese mixture. Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10–15 minutes more. Serve hot.


Contents

David Gates was from Tulsa, Oklahoma. [4] He released a song in the late 1950s entitled "Jo-Baby"/"Lovin' at Night". [6] Gates knew Leon Russell and both played in bar bands around the Tulsa area. Both Gates and Russell headed for California to check out the music scene there. Before forming Bread, Gates had worked with Royer's previous band, the Pleasure Fair, who recorded one album for the UNI Records label with Gates producing and arranging. Royer then introduced Gates to his songwriting partner, Griffin, and the trio joined together in 1968 and signed with Elektra Records in January 1969. Gates later explained the genesis of the band's name: [7]

A bread truck came along right at the time we were trying to think of a name. We had been saying, "How about bush, telephone pole? Ah, bread truck, bread." It began with a B, like the Beatles and the Bee Gees. Bread also had a kind of universal appeal. It could be taken a number of ways. Of course, for the entire first year people called us the Breads.

The group's first single, "Dismal Day", was released in June 1969 but did not chart. Their debut album, Bread, was released in September 1969 and peaked at No. 127 on the Billboard 200. The songwriting on the album was split evenly between Gates and the team of Griffin-Royer. Session musicians Jim Gordon and Ron Edgar accompanied the band on drums for the album.

On July 25, 1969, Bread appeared in concert for the very first time, with Gordon on drums, at the Aquarius Theater in Hollywood, opening for the Flying Burrito Brothers. When Gordon's schedule conflicted and he proved unavailable for future outings, they brought in Mike Botts as their permanent drummer. Botts, whom Gates had previously worked with in Botts's group The Travelers 3 as a producer, appeared on their second album, On the Waters (released in July 1970 and peaking at No. 12 on the Billboard 200). This time their efforts quickly established Bread as a major act with the Billboard Hot 100 No. 1 hit "Make It with You" in 1970. "Make It with You" would be Bread's only No. 1 on the Hot 100.

For their next single, Bread released a re-recorded version of "It Don't Matter To Me", a Gates song from their first album. This single was a hit as well, reaching No. 10. Bread began touring and recording their third album, titled Manna (March 1971), which peaked at #21 and included "Let Your Love Go" (which preceded the album's release and made No. 28) and the Top 5 hit single, "If". As with the first album, songwriting credits were split evenly between Gates and Griffin-Royer.

Royer, after conflicts with Gates, left the group in the summer of 1971 after three albums, although he would continue to write with Griffin. He was replaced by Larry Knechtel, a leading Los Angeles session musician who had played piano on Simon & Garfunkel's "Bridge Over Troubled Water" single in 1970. [8]

In January 1972 Bread released Baby I'm-a Want You, their most successful album, peaking at No. 3 on the Billboard 200. The title song was established as a hit in late 1971 before the album was released, also hitting No. 3. Follow-up singles "Everything I Own" and "Diary" also went Top 20.

The next album, Guitar Man, was released ten months later and went to No. 18. The album produced three Top 20 singles, "The Guitar Man" (#11), "Sweet Surrender" (#15), and "Aubrey" (#15), with the first two going to No. 1 on Billboard's adult contemporary chart.

By 1973, fatigue from constant recording and touring had set in despite the band's success, and personal relationships began to show strain, especially between Gates and Griffin. All eleven of Bread's charting singles between 1970 and 1973 had been written and sung by Gates. Elektra Records had invariably selected Gates' songs for the A-sides of the singles, while Griffin felt that the singles should have been split between the two of them. There was also some dissatisfaction with the songs planned for a sixth album. Having all their equipment and instruments stolen prior to a scheduled concert at the Salt Palace in Salt Lake City in May 1973, Bread decided to disband.

Gates and Griffin returned to their solo careers with mixed results. The Best of Bread compilation album from March 1973 was a huge success, peaking at No. 2 on the Billboard 200 and staying on the chart for over two years. The follow-up, The Best of Bread, Volume 2, was released in May 1974 and went to No. 32.

The reunion of the group in 1976 came about after Elektra Records expressed interest in another Bread album. Gates, Griffin, Botts and Knechtel returned to the studio that year and recorded Lost Without Your Love, released in January 1977. The title track, again written and sung by Gates, was the band's last Top 10 hit, peaking at No. 9 on the singles chart. This comeback record reached No. 26 on the Billboard 200 and was Bread's seventh consecutive album (including the two best ofs) to be RIAA-certified gold. In March 1977, Elektra released a second single, "Hooked On You". It was less successful on the pop chart (peaking at No. 60) but it reached No. 2 on the Billboard Adult Contemporary chart.

The four members of Bread (along with session guitarist Dean Parks) toured throughout the spring of 1977 to support their comeback album. After a short break, they commenced the tour's third leg that summer without Griffin, whom Gates failed to invite after further rising tensions and Griffin's worsening substance abuse troubles. They ended the year with no further plans to record as a group.

In 1978, Gates enjoyed success as a solo artist with the hit singles "Goodbye Girl" (#15 from the movie The Goodbye Girl) and "Took the Last Train" (#30). He then continued to tour with Botts and Knechtel as "David Gates & Bread", making TV appearances, including a guest shot on The Hardy Boys Mysteries which aired in November 1978. The group's 1978 touring line-up once again included Dean Parks for their June tour of the UK and Europe. By their fall dates back in the US, Parks had left and the stage lineup had expanded to include Warren Ham (ex-Bloodrock woodwinds, keyboards, backing vocals), Bill Ham (guitars) and David Miner (bass). This led to a legal dispute with Griffin over use of the band's name, of which Griffin was co-owner. In the dispute, Griffin again complained that Gates' songs were given preference as singles over his. The resulting litigation, which resulted in the Bread name being retired altogether by late 1978, was not settled until 1984.

After leaving Bread in 1971, Royer stuck mostly to songwriting (still teaming up with Griffin on occasion). As with Griffin, he eventually kicked his drug problems and his success was mostly in writing for artists in the country music field in the 1980s and 1990s. In 1994 Royer, Griffin and Knechtel re-united under the name "Toast". Knechtel had continued to be an in-demand session player, backing up such artists as Elvis Costello. In September 1994, after being out of the spotlight for thirteen years, Gates released a new solo album, Love Is Always Seventeen.

In 1996, having settled their differences, Gates, Griffin, Botts and Knechtel reunited Bread for a successful "25th Anniversary" tour of the United States, South Africa, Europe and Asia. This time out, the group was accompanied by Randy Flowers (guitars), Scott Chambers (bass) and a string section to help them capture the sound of the records. This tour was extended into 1997, which would be the last year the members of Bread would ever perform together. Gates and the others then resumed their individual careers. Bread was inducted into the Vocal Group Hall of Fame in 2006.

In 2005, both Griffin and Botts died from cancer at the age of 61. [9] [10] In August 2009, Knechtel died of a heart attack at the age of 69, [8] leaving Gates and Royer as the only surviving members of Bread. Royer continues to be involved in music, initially working out of his Nashfilms studio in Tennessee before relocating to the Virgin Islands in 2013. Gates contents himself with retirement at his home in Washington with his wife Jo Rita. In 2010, Royer released a Jimmy Griffin tribute album consisting of songs written by both himself and Griffin.

During March 2014, the first biography of the band appeared, written by UK author Malcolm C. Searles, titled Bread: A Sweet Surrender (originally called Manna from Heaven: The Musical Rise & Fall of Bread). [11] [12] It was written with the assistance of many surviving family members and musical colleagues of the band, along with exclusive interviews with founding member Robb Royer. A paperback/soft-cover edition appeared during 2017. The following year saw Royer publish his own memoirs, The View from Contessa, featuring tales from his own varied career, initially available as an eBook via Amazon.