cheese galore

Bready or Not Original: Comte Pull-Apart Rolls

Posted by on Feb 9, 2022 in Blog, Bready or Not, cheese galore, side dish, yeast bread | Comments Off on Bready or Not Original: Comte Pull-Apart Rolls

Bread is awesome. Cheese is awesome. Combine them to achieve a special kind of awesome, especially in the case of these Comte Pull-Apart Rolls.

Bready or Not Original: Comte Pull-Apart Rolls

These rolls are tender, soft, and inherently savory. They are perfect to go along with roasts.

Bready or Not Original: Comte Pull-Apart Rolls

First of all, the cheese. If you live in a cheese-deprived area as I do, Comte may not be available (or is only available at Christmas, sigh) or is prohibitively expensive. Really, you can use any cheese you like here, but I advise using one with a savory note. Another alpine cheese or a bandage-wrapped cheddar would do the trick.

Bready or Not Original: Comte Pull-Apart Rolls

My recipe is based on one featured in the Nov/Dec 2018 issue of Bake from Scratch. I made significant modifications, the foremost being that I halved the recipe so that it would only produce 12 rolls.

Bready or Not Original: Comte Pull-Apart Rolls

This recipe isn’t as fussy as some homemade rolls, but it still takes some time and effort. I was very worried because my first rise was so low, but my rolls rose beautifully once they were formed. That’s the rise that really matters!

Bready or Not Original: Comte Pull-Apart Rolls

If you want to give your second rise a boost, use this trick: preheat your oven at 200-degrees. Shape your rolls or bread. Stick the dough in the oven without any plastic wrap or cover. Immediately turn the oven OFF. Set a timer for 30 to 40 minutes or longer; this will depend on the oven, so experiment. Once the bread has nicely puffed from the heat, remove it from the oven, then preheat it again for the full bake.

Bready or Not Original: Comte Pull-Apart Rolls

These rolls can be eaten at room temperature or warm, but for me, they really are far better hot. I want them to melt butter!

Bready or Not Original: Comte Pull-Apart Rolls

This recipe makes 12 hearty, soft rolls that are perfect to go along with a special meal! If you can’t find Comte, substitute with another alpine cheese or bandage-wrapped cheddar to achieve that same kind of savory depth.
Course: Bread, Side Dish
Keyword: cheese, yeast bread
Servings: 12 rolls
Author: Beth Cato

Equipment

  • 9×9 pan
  • parchment paper
  • kitchen scale
  • pastry brush

Ingredients

  • 1/2 cup warm milk (105-110 degrees F), can substitute half & half
  • 1/2 cup warm water (105-110 degrees F)
  • 1/2 Tablespoon active dry yeast
  • 1 large egg room temperature
  • 2 Tablespoons white sugar
  • 1/4 cup unsalted butter melted and divided
  • 1/2 Tablespoon kosher salt
  • 2 3/4 cup bread flour
  • 2 Tablespoons dried parsley or other dried herbs
  • 4 ounces grated Comte cheese 100 grams
  • flaked salt for garnish, optional

Instructions

  • In a stand mixer, place the warm liquids and yeast. Let stand for about 10 minutes, until the yeast is nice and foamy. Add the eggs, sugar, 2 Tablespoons of melted butter, and salt. Gradually beat in the flour, cheese, and parsley, until everything is well combined.
  • Cover the bowl to let the dough rise for about an hour.
  • Line a 9×9 pan with parchment paper cut to crisscross and extend up all four sides. Apply nonstick spray.
  • Lightly flour a surface. Turn out the dough onto it. Use the kitchen scale to weigh the dough. Divide it into 12 equal portions, forming each into a tidy ball. Place in rows within the prepared pan, each roll touching. Cover the pan to let rolls rise for another 40 minutes to an hour.
  • Preheat oven at 375-degrees. Brush rolls with remaining 2 Tablespoons butter and add a sprinkle of flaked salt, if desired.
  • Bake rolls for 13 minutes. Check them. If they are getting quite brown, cover the pan with foil. Bake for another 13 to 15 minutes.
  • Serve rolls at room temperature or warm.

OM NOM NOM!

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    Bready or Not: Cheddar Bay Biscuits

    Posted by on Jan 19, 2022 in Blog, Bready or Not, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheddar Bay Biscuits

    Let’s state a truth up front: a visit to Red Lobster isn’t about the seafood. It’s about those Cheddar Bay Biscuits they bring out as an appetizer.

    Bready or Not: Cheddar Bay Biscuits

    I’ve used this recipe for about 10 years now. I posted it on my LiveJournal in the earlier iteration of Bready or Not, but now it’s time to share again with new photos and an easy-to-print format.

    Bready or Not: Cheddar Bay Biscuits

    These biscuits are incredible. Cheesy, crisp, tender. Buttery. I mean, you baste them in butter and seasonings for the final step. You know they will be good.

    Bready or Not: Cheddar Bay Biscuits

    Plus, these keep well in the fridge for days! In a pinch, you can heat them in the microwave, but they are far better warmed in an oven or toaster oven. That way the outside stays crisp and the interior texture stays just right.

    Bready or Not: Cheddar Bay Biscuits

    I bet if you give these a try, they’ll be a reliable side dish bread in your recipe repertoire, too!

    Bready or Not: Cheddar Bay Biscuits

    These biscuits are a copycat of the famous biscuits served at Red Lobster restaurants! Makes 9 big biscuits using a 1/3 measuring cup.
    Course: Side Dish
    Cuisine: American
    Keyword: cheese, quick bread
    Servings: 9 biscuits
    Author: Beth Cato

    Equipment

    • parchment paper
    • pastry brush

    Ingredients

    Biscuits

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon white sugar
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • 6 ounces sharp cheddar cheese shredded
    • 1 cup buttermilk or soured milk*
    • 1/2 cup unsalted butter 1 stick, melted and cooled

    Topping

    • 3 Tablespoons unsalted butter melted
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried parsley

    Instructions

    • Preheat oven at 475-degrees. Line a big baking sheet with parchment.
    • In a big bowl, combine the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Fold in the cheddar cheese.
    • Fold the buttermilk into the dry ingredients, followed by the melted butter, scraping the bottom of the bowl well to make sure everything is mixed in. Grease a 1/3 cup and use that to scoop up portions of dough to place spaced out on the baking sheet.
    • As the biscuits bake for 11 to 13 minutes, until golden brown, prepare the topping. Melt the butter and stir in the garlic powder and parsley. As soon as the biscuits are out of the oven, brush on the topping to cover the nooks and crannies of every biscuit on the pan.
    • Eat right away. Leftovers will keep in a sealed container in the fridge for days. They can be microwaved, but are best warmed in an oven or toaster oven.

    OM NOM NOM!

      Notes

      *To make soured milk, place a few teaspoons of lemon juice or white vinegar in a cup, and pour in dairy milk or half & half to reach the 1 cup amount. Let sit for about 10 minutes at room temperature so that the mixture curdles, then use in recipe.
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      Bready or Not: Peppermint Cheesecake Swirl Brownies

      Posted by on Dec 8, 2021 in Blog, Bready or Not, brownies, cheese galore, chocolate | Comments Off on Bready or Not: Peppermint Cheesecake Swirl Brownies

      These Peppermint Cheesecake Swirl Brownies will dirty a lot of bowls and tools, but to gorgeous, delicious results.

      Bready or Not: Peppermint Cheesecake Swirl Brownies

      These are an incredibly holiday-appropriate brownie. I colored the cheesecake layer in red, but really, you could do green, or even mix two small, separate bowls with green and red!

      Bready or Not: Peppermint Cheesecake Swirl Brownies

      Then there’s the peppermint. It’s not overwhelming in this recipe; to me, it was mild and refreshing against the deep chocolate flavor.

      Bready or Not: Peppermint Cheesecake Swirl Brownies

      I’m not a fan of cheesecake alone, but I do love that cheesecake flavor and texture when mixed with brownies or other great mix-ins. Be sure to check out some past Bready or Not recipes in the same family!

      Bready or Not: Peppermint Cheesecake Swirl Brownies

      Peppermint Cheesecake Swirl Brownies modified from the original recipe in Bake from Scratch Holiday Cookies 2019.

      Bready or Not: Peppermint Cheesecake Swirl Brownies

      The Peppermint Cheesecake Swirl Brownies are festive for the holidays with their flavor and bright color, but are a delicious treat to make year-round!
      Course: Dessert, Snack
      Cuisine: American
      Keyword: bars, brownies, cheese, cream cheese, mint
      Author: Beth Cato

      Ingredients

      Cream cheese swirl

      • 8 ounces cream cheese (one block) softened
      • 1/4 cup white sugar
      • 1 large egg room temperature
      • 1/2 teaspoon peppermint extract
      • red gel food coloring

      Brownie layer

      • 4 ounces dark chocolate chips or chopped chocolate bar
      • 3/4 cup unsalted butter 1 1/2 sticks
      • 1 cup white sugar
      • 1/2 cup brown sugar light or dark, packed
      • 2 teaspoons vanilla extract
      • 1 teaspoon kosher salt
      • 3 large eggs room temperature
      • 1/2 cup all-purpose flour
      • 1/4 cup unsweetened cocoa powder sifted

      Instructions

      • Beat cream cheese until it is smooth and creamy. Add white sugar to fully incorporate. Mix in egg and peppermint extract. Stir in droplets of food color to reach desired tint. Set bowl aside.
      • Prepare a 9×9 pan by lining it with foil and applying nonstick spray or butter to grease it. Preheat oven at 350-degrees.
      • Using a microwave-safe bowl, in brief bursts heat the butter and dark chocolate, stirring well between each pass, until both are melted and smooth. Set aside to cool for a few minutes.
      • In the large bowl of a stand mixer, use the whisk attachment to beat together both sugars, the vanilla, and salt. Add the eggs one at a time, and continue to beat at a high speed for 10 minutes. With the mixer on low, pour in the butter-chocolate. Use a spatula to fold in the flour and cocoa until just combined. Batter will be thick.
      • Pour half the brownie batter into the prepared pan; use an offset spatula to even it out. Add about half the cheesecake mix in dollops. Repeat twice more, adding brownie and cheesecake in alternate dolloped layers. Use a butter knife to swirl everything together to create a marbled effect.
      • Bake for about 45 minutes, until the middle passes the toothpick test. Cool to room temperature then cut into pieces.

      OM NOM NOM!

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        Bready or Not Original: Bread Machine Cheesy Soft Dinner Rolls

        Posted by on Nov 10, 2021 in Blog, Bready or Not, cheese galore, yeast bread | Comments Off on Bready or Not Original: Bread Machine Cheesy Soft Dinner Rolls

        I upgraded my original Soft Dinner Roll recipe in the most Beth Cato way possible: I added loads of cheese!

        Bready or Not Original: Bread Machine Cheesy Soft Dinner Rolls

        I don’t simply mix cheese into the dough like with a standard cheesy roll or biscuit recipe. Nah, that’s too mundane. I tried a take on lamination–the French technique wherein butter is layered to create flaky layers in pastry. But with cheese.

        Bready or Not Original: Bread Machine Cheesy Soft Dinner Rolls

        It worked out, in a beautiful way. In these pictures, you see a fine Vermont Cheddar. I highly recommend using an orange cheese (Cheddar, or if you are blessed, something like Red Leicester) because the finished rolls look amazing. White Cheddar would be great for flavor, too, though it would blend in more.

        Bready or Not Original: Bread Machine Cheesy Soft Dinner Rolls

        I wrote this recipe for bread machines, but it would be easy to modify to make by hand. Just let the dough have an initial rise for about an hour, mix the first portion of cheese in, then let it rise again before the lamination stage.

        Bready or Not Original: Bread Machine Cheesy Soft Dinner Rolls

        Bready or Not Original: Bread Machine Cheesy Soft Dinner Rolls

        A Bready or Not Original! This straightforward yeast roll recipe produces soft, tender dinner rolls layered with cheese. Choose an orange cheddar and the color will really pop in the final bake. Recipe makes 12 to 15 standard dinner rolls.
        Course: Bread, Side Dish
        Cuisine: American
        Keyword: cheese, yeast bread
        Author: Beth Cato

        Equipment

        • bread machine
        • jelly roll pan or baking sheet

        Ingredients

        • 1 cup warm water about 110 degrees
        • 1/4 cup vegetable oil
        • 2 Tablespoons white sugar
        • 3 cups bread flour
        • 1 teaspoon kosher salt
        • 2 1/4 teaspoons instant yeast or 1 packet instant yeast
        • 6 ounces cheddar cheese shredded

        Instructions

        • Add ingredients EXCEPT cheese into the bread machine. That often means the liquids first. Set the machine on dough cycle and start; this should run for about 2 hours. Once the dough starts mixing, sprinkle in about half the cheese. If necessary–and if safely possible, dependent on the machine–use a spatula to press cheese into the dough. Let dough cycle continue until done.
        • Prepare a cookie sheet or jelly roll pan by greasing with butter or nonstick spray.
        • Pat out dough on an even lightly-greased surface. It’s time to add the rest of the cheese using a process roughly like French butter lamination.
        • Sprinkle a handful of cheese over the lower portion of dough. Fold top part over it, then fold dough the other way, creating a fat dough ball. Pat out dough again. Repeat process again one or two more times, until only a handful of cheese is left.
        • Pat out dough again. Use a small round cutter to slice out portions of dough. Place them in the prepared pan, spaced so they don’t quite touch. Sprinkle the remaining cheese on top. Cover pan with plastic wrap or a light towel and let rise again in a warm spot for 30 minutes to 1 hour, until rolls become puffy and double in size.
        • Preheat oven at 350-degrees.
        • Bake rolls for 15 to 22 minutes. If they begin to brown too much, cover with foil halfway through. Let rolls cool a few minutes before serving.
        • Completely cooled rolls can be frozen in gallon freezer bags for several months. Sealed rolls will keep well at room temperature for at least 6 days. They are good eaten at room temperature, but are best briefly warmed in the oven.

        *OM NOM NOM!*

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          Bready or Not Original: Prosciutto-Parmesan Palmiers

          Posted by on Nov 3, 2021 in Blog, Bready or Not, cheese galore, pork, quick bread, side dish | Comments Off on Bready or Not Original: Prosciutto-Parmesan Palmiers

          The holiday season is nigh, and these Prosciutto-Parmesan Palmiers are the perfect appetizer for a couple or an entire gang!

          Bready or Not Original: Prosciutto-Parmesan Palmiers

          These really have three ingredients, plus some flour for dusting a counter. They take minutes to assemble. Stash them in the freezer for hours or days. They bake up fast. They make bellies happy.

          Bready or Not Original: Prosciutto-Parmesan Palmiers

          Plus, I daresay, they are downright pretty. I love the layers in puff pastry! Here, those crisp buttery layers are fantastic along with shredded cheese and thin slices of prosciutto.

          Bready or Not Original: Prosciutto-Parmesan Palmiers

          Honestly, these are dangerous. It’s hard to eat just one.

          Bready or Not Original: Prosciutto-Parmesan Palmiers

          However, if you can exercise restraint, the leftovers are delicious. They can be eaten cold (the prosciutto is the prominent flavor then), but are better with a brief warm-up in the oven.

          Bready or Not Original: Prosciutto-Parmesan Palmiers

          Make these your go-to game day, holiday event, or date night treat!

          Bready or Not Original: Prosciutto-Parmesan Palmiers

          This three-ingredient convenient and tasty appetizer can be prepared hours in advance and bakes up fast once company arrives. Plus, if there are any leftovers, they are still delicious!
          Course: Appetizer
          Keyword: cheese, pork, puff pastry
          Author: Beth Cato

          Equipment

          • parchment paper
          • knife

          Ingredients

          • flour to dust surface
          • 1 sheet puff pastry (half a box) thawed in fridge
          • 1/2 cup shredded Parmesan packed
          • 2 to 3 ounces sliced prosciutto

          Instructions

          • Hours or days before baking day: Sprinkle flour on a flat, clean surface. Roll out the puff pastry to make a 12-inch square. Cut in half. Sprinkle cheese over both halves. Place prosciutto slices to completely cover cheese; if there is extra meat, layer on the additional pieces. Roll the short sides of each piece of pastry together to meet in the middle–from the end, it will look rather like a number 3. Repeat this with the other half.
          • Encase both logs in plastic wrap and freeze until firm, at least an hour, but as long as several days.
          • Preheat oven at 400-degrees. Prepare a large baking sheet with parchment paper.
          • Pull out frozen logs to thaw for just a few minutes. While it is still mostly frozen, slice into 1/4-inch pieces and place spaced out on parchment. (Note that the end pieces may be sparse on filling and not presentable for company, but still worth baking up for private enjoyment.)
          • Bake for 12 to 15 minutes until palmiers are golden brown and puffed. They are best eaten fresh, but leftovers can be refrigerated. They are okay cold, but better toasted briefly again in the oven.

          OM NOM NOM!

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            Bready or Not Original: Easy Italian Meatballs

            Posted by on Sep 8, 2021 in beef, Blog, Bready or Not, cheese galore, main dish | Comments Off on Bready or Not Original: Easy Italian Meatballs

            Everyone probably has their own take on classic Italian Meatballs. This is mine!

            What I love about the recipe is that it, 1) tastes good, and 2) is convenient. I can mix the meatballs up ahead of time and stash them in the fridge or even the freezer. They can be cooked straight from the freezer, too! Just cook them a little longer.

            Bready or Not Original: Easy Italian Meatballs

            I always go with 93% lean ground beef, but use whatever kind you want–even do a meat of beef and pork or ground sausage. Consider this recipe a template. Mix it up, switch out or increase seasonings, whatever.

            Bready or Not Original: Easy Italian Meatballs

            These are great with all kinds of dishes, too. Use them with the standard spaghetti or other Italian pasts, or on zoodles, or with sauce on some submarine sandwich bread. They are even good heated up, eaten by themselves!

            Bready or Not Original: Easy Italian Meatballs

            These gigantic meatballs are easy to make. If you want, form them early in the day and stash them in the fridge. Meatballs can also be frozen, cooked or cooked, and heated up later–and they can be taken straight from the freezer, too; just add a few more minutes to the cook time. This is also a great recipe to double to feed a crowd.
            Course: Main Course
            Cuisine: American, Italian
            Keyword: beef, cheese
            Servings: 8 meatballs
            Author: Beth Cato

            Equipment

            • food scale
            • 9×13 dish or large rimmed baking pan

            Ingredients

            • 2 Tablespoons extra-virgin olive oil plus extra for pan and hands
            • 2 large eggs
            • 1 1/2 cups panko
            • 1/2 cup milk or water
            • 3/4 teaspoon kosher salt
            • 1/4 teaspoon black pepper
            • 1/2 teaspoon dried Italian seasoning
            • 1 teaspoon garlic powder
            • 1 ounce Parmesan or Grana Padano, freshly grated, roughly 1/2 cup
            • 1 pound ground beef

            Instructions

            • Move rack to top third of oven and start to preheat at 425-degrees. Rub or brush a 9×13 casserole pan or rimmed baking sheet with oil.
            • In a large bowl, use a big spoon to mash together the 2 Tablespoons oil, eggs, panko, liquid, salt, pepper, seasoning, garlic powder, and cheese. The goal is to create a smooth paste. Add a handful of meat. Mix in, and gradually drop in the rest of the meat to thoroughly combine.
            • Use a food scale to weigh the meat, then divide that total by 8 (or any other desired increment). With oiled hands, press together meatballs, weighing each to create ones of equal size.
            • Bake meatballs for 20 minutes. Use a metal spatula to carefully flip over each for the browned-bottom is on top. Bake for another 6 to 10 minutes, until meatballs are fully browned. An instant read thermometer plunged into one should read over 160-degrees.
            • Serve as desired. Leftovers are great to refrigerate or freeze.

            OM NOM NOM!

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