Showing posts with label Bread Machine. Show all posts

Cheddar Cheese Bread

Name: Cheddar Cheese Bread
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Ingredients: 1 1/2 tsp bread machine yeast; 3 cups (420g) white bread flour; 1 TBS granulated sugar; 1 1/2 tsp kosher salt; 1/2 tsp garlic powder; 1 TBS Vital Wheat Gluten (optional); 1 cup (240ml) room temperature whole milk; 1/2 cup (120g) butter, melted; 2 cups (241g) extra strong cheddar, grated

Wednesday, 28 June 2023

There is a farm market not too far from where I live called Gouchers Farm Market. Its the favorite of my sister and myself. I reckon we visit it several times a week, and not just for vegetables or fruits. They are open all year round and are very consistent in the quality of what they sell, plus the prices are fairly competitive.

The sell organic frozen locally ground beef and other meats. Local cheeses, jams, pickles, syrups, smoked meats, etc.

Twice a week they get in fresh bakery goods that are produced right here in the valley. Pies, cakes, cookies, squares, rolls, breads, etc. They have two suppliers of these goods that arrive on two separate days.

They get the most fabulous Nova Scotia Brown Bread and the most wonderful cheese bread. These things run out fairly quickly. You have to be quick off the mark to get some!

I love the cheese bread. I can eat it just plain, on its own without any butter or anything else spread on it. It is wonderfully delicious. The other day we were there, they only had one fresh loaf. I let my sister have it because I knew it would get used up if she took it home, whereas the likelihood of me being able to use the full loaf was pretty slim.

She gave me a few slices and I got to enjoy some anyways. Very tasty!

I decided to try to bake my own. I had not used my bread machine in a while so I dusted it off, determined to bake a cheese bread of my own in it. I went searching on Pinterest for a recipe. (As you do.)

I saw a couple recipes that looked very promising, but then I discovered this one and that was it. I had found my loaf. This Cheddar Cheese Bread recipe that I am sharing today has been adapted from one I found on a page called Sum of Yum.

It looked like it had the perfect texture and promised to be a bakery style loaf. I just had to give it a go. I did adapt the recipe a bit in line with the requirements of my bread machine and with what I know that works well when making bread in the bread machine.

The end result was a delicious, soft, beautiful textured loaf of Cheddar Cheese Bread. I declare it even better than the one we have been buying at the farm market. Its fabulous!

As you can see it rose nice and tall and has a beautiful crisp crust. It did sink a bit in the center after I took it out of the machine, but the interior is cooked perfectly so I am not sure what that is about. It has not affected the flavor or texture of the bread at all.

I think it was perhaps a bit tall for my machine? I don't know how these things work. In any case, it is a beautiful loaf of bread!

What I love most about it is that it is such a simple make and bake. I struggle with baking bread in the ordinary way, but I have the best bread machine. It bakes beautiful bread that I just love!

My machine is the Panasonic Automatic Bread Maker Model# SD-RD250. This is the bread machine I have been using for over 20 years. I went through two of them in the UK. My friend Jo, who was the housekeeper at the Manor for a few of the years that I worked there, had this particular model also.

When it came time to buy a new one here in Canada, I had to go with the same thing again. It is, quite simply, the best bread machine. I highly recommend.

WHAT YOU NEED TO MAKE CHEDDAR CHEESE BREAD (BREAD MACHINE)

Pretty basic bread making ingredients. There is nothing special here. I highly recommend using the best cheddar you can buy and a strong cheddar for the best flavor!

1 1/2 tsp bread machine yeast
3 cups (420g) white bread flour
1 TBS granulated sugar
1 1/2 tsp kosher salt
1/2 tsp garlic powder
1 TBS Vital Wheat Gluten (optional)
1 cup (240ml) room temperature whole milk
1/2 cup (120g) butter, melted
2 cups (241g) extra strong cheddar, grated

I think extra strong/sharp cheddar gives the best flavor. You could use white, but I used dyed cheddar today because I was looking for the lovely warmth in color it would give to the bread.

Vital Wheat Gluten is an additive that I use. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. (I get mine on Amazon.)It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.

It stores for a really long time in the freezer.

HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE

Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.

1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.

2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."

3. You can use regular flour, but if you do, I really recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.

4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.

5. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.

6. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.

8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!

Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.

This is a really beautiful loaf of bread. Today I enjoyed some of it sliced and buttered along with a can of Chili Soup. Its a chilly, rainy day and it went down a real treat!

Soft, moist and delicious, this is one fantastic loaf of bread. A new favorite. I think it would make great sandwiches as well!

Some other bread machine recipes that I have shared on here that you might enjoy are:

BREAD MACHINE PARKER HOUSE ROLLS - These are beautiful rolls and well deserving of being served at your holiday meal, or at any meal for that matter. Using the Bread Machine makes them quick and very simple to make.

BUTTERMILK WHOLEWHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup. Then there is the addition of buttermilk. Together these things make for a really delicious wholesome loaf of bread.

Cheddar Cheese Bread

Yield: 1 loaf

Author: Marie Rayner

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

This is a soft and delicious bakery quality type of bread. It bakes up very easily in the bread machine.

Ingredients

1 1/2 tsp bread machine yeast
3 cups (420g) white bread flour
1 TBS granulated sugar
1 1/2 tsp kosher salt
1/2 tsp garlic powder
1 TBS Vital Wheat Gluten (optional)
1 cup (240ml) room temperature whole milk
1/2 cup (120g) butter, melted
2 cups (241g) extra strong cheddar, grated

Instructions

Place all of the ingredients into your bread maker, according to the manufacturers instructions. (For mine I place them in the machine in the order written in the ingredients list above, beginning with the yeast and ending with the cheese.) It is important not to let the yeast come in contact with the liquids or the salt.
Set your bread machine to the basic setting, light crust. Press start.
Mine takes 4 hours.

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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

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Cheddar Cheese Bread

Maple Buttermilk Bread

Tuesday, 28 February 2023

I have a bread machine and I have to say I make good use of it. I bake myself one or two loaves of bread in my machine just about every week. Sometimes if I am invited out for supper I will bake a loaf of bread to take with me as a Hostess gift. I can assure you it is always very welcome!

This week I baked myself a beautiful loaf of Maple Buttermilk Bread and I have to say that it is one of the nicest loaves I have baked in my bread machine thus far.

For years and years I struggled with baking a decent loaf of bread from scratch. My ex husband used to make beautiful bread for the family when my children were growing up. With five children we went through a LOT of bread!

He used to make the kitchen table dance across the floor when he was kneading it. Bread making day was always a really popular day in our home. I think the first loaf always got inhaled as soon as it came out of the oven. He would make at least a dozen loaves every week and they all got eaten.

Nobody minded taking homemade bread sandwiches to school either. Yes. It was that good. It was his mother's recipe and a bread he had grown up with. Good. Good. Good.

I was only ever very good at producing door stops. Heavy leaden door stops. It was not until I purchased a bread machine that I started producing really good bread.

My friend Jo inspired me to get one when I was in the UK. I bought for myself a Panasonic bread machine, which is what she had. I can tell you I wore the first one out and had to buy a new one after 18 years of almost daily use. And then I had to leave that one behind when I moved back to Canada in 2020.

I hadn't been going to get another one when I moved back to Canada, but after having to eat the bread available in the shops here for about six months, I decided I couldn't stand it any longer. I just had to buy myself a bread machine and I have baking my own bread ever since.

Once again I purchased myself a Panasonic Bread machine. Model # SD-RD 250. It has been serving me well for over 20 years and I expect that this newer one will also serve me very well. I have had no problems with it thus far. It bakes great bread!

As a Canadian I love Maple Syrup. When I first moved over to the UK I brought a 4-liter can of Maple Syrup with me. This was pre 9/11 and I was able to bring it right onto the aircraft. I was not going to live without my Maple Syrup!

Of course it is widely available there now, but when I first got to the UK it was a very rare find indeed. Hence the 4-liter can! My fingers were quite sore from carrying it through three airports, but it was worth all the effort.

This Maple Buttermilk Bread is a truly beautiful loaf of bread. It is slightly sweet from the use of Maple Syrup and has a beautiful tang from the buttermilk. It has a lovely tight crumb as you can see, and a beautiful crisp crust.

I adapted the recipe from a cookbook I have entitled, The Bread Lovers Bread Machine Cookbook, by Beth Hensperger. If you have a bread machine and you don't have this book, I highly recommend it. Every recipe I have baked from it is exceptional!

WHAT YOU NEED TO MAKE MAPLE BUTTERMILK BREAD

There is nothing complicated here.

2 1/4 tsp bread machine yeast (1 3/4 tsp SAF yeast)
3 cups (420g) strong bread flour
1/3 cup (82g) buttermilk powder
1 TBS vital wheat gluten
1 1/2 tsp salt
3 TBS maple syrup
1 1/2 TBS melted butter
1 cup plus 1 TBS cold water (240ml plus 1 TBS)

I am not sure what SAF yeast is. I just always use bread machine yeast. It serves me quite well.

If you cannot find buttermilk powder (I buy mine on Amazon) feel free to replace the water and dry buttermilk powder in the recipe with regular liquid buttermilk. In this case you will need 1 cup plus 1 TBS of buttermilk (240ml plus 1 TBS).

Vital Wheat Gluten is a product that helps to boost the protein content of the bread. It is not absolutely essential, but it does make a much nicer loaf. I buy mine again on Amazon. I store it in the freezer so it will last longer.

HOW TO MAKE MAPLE BUTTERMILK BREAD

Simply follow the instructions for a basic loaf of bread as per your particular model of bread machine.

Place all of the ingredients into your bread machine according to your bread machine's manufacturers instructions. (Mine puts the dry first and wet last.)
Set the crust on medium and the program to basic. Press start.
As soon as the bake cycle ends, remove the bread from the pan and place onto a rack to cool to room temperature prior to slicing.
Store in an airtight bag or container. You can also freeze it.

HINTS AND TIPS FOR MAKING THE BEST BREAD IN THE BREAD MACHINE

Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.

2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."

3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.

5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.

Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)

This truly is a beautiful loaf of bread. A new favorite here. I used some today to make my favorite grilled cheese sandwich to serve with a cup of hot tomato soup. Is there anything more comforting than tomato soup and a grilled cheese? I think not!! This is the ultimate comfort food meal!!

This bread made an excellent grilled cheese. Yes, I am a total glutton. I like to melt a pat of butter on the top of my tomato soup. It has been ever so!

Some other bread machine loaves I have baked that you might enjoy are:

Yield: 1 medium loaf

Author: Marie Rayner

Maple Buttermilk Bread

Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M

This is a basic white bread recipe that is a delicious combination of the sweetness of Maple syrup and tangy buttermilk. It makes for lovely sandwiches and toast.

Ingredients

2 1/4 tsp bread machine yeast (1 3/4 tsp SAF yeast)
3 cups (420g) strong bread flour
1/3 cup (82g) buttermilk powder
1 TBS vital wheat gluten
1 1/2 tsp salt
3 TBS maple syrup
1 1/2 TBS melted butter
1 cup plus 1 TBS cold water (240ml plus 1 TBS)

Instructions

Place all of the ingredients into your bread machine according to your bread machine's manufacturers instructions. (Mine puts the dry first and wet last.)
Set the crust on medium and the program to basic. Press start.
As soon as the bake cycle ends, remove the bread from the pan and place onto a rack to cool to room temperature prior to slicing.
Store in an airtight bag or container.

Did you make this recipe?

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Maple Buttermilk Bread

Bread Machine French Bread

Monday, 12 December 2022

I wanted to bake a loaf to take to my sister's today for supper. She is so kind and usually invites me for Sunday Supper. I don't always like to go empty handed. (I popped this tasty loaf into the bread machine before I left for church this morning.)

This week I thought I would bake a loaf of bread to take. I had been eyeing this French Bread recipe in a book I have called The Bread Lover's Bread Machine Cookbook, by Beth Hensperger. Every recipe I have tried from the book has been exceptional, although not always beautiful.

Once again, this loaf was no exception. It was a bit ugly to look at, but I knew from the minute I laid my eyes on it that it was going to be an exceptional loaf, albeit not traditional looks-wise!

The crust was beautifully crisp and the bread itself felt as light as a feather.

I just had to cut a slice from it to see what it looked on the inside. My sister won't mind. She is used to getting things from me with a slice or piece missing! That's the hazards of being related to a food writer!!

As you can see it was beautiful. It had a lovely tight texture and chewy crumb. Just what you would expect from a good French loaf! I think the family will be well pleased!

If you would like all of my hints and tips on using your bread machine, do click here. I share everything I know! I bake myself a fresh loaf of bread every week, sometimes twice a week. That means of course, as a woman living on her own, I often have stale bread I need to use up!

Beneath the bread recipe you will find a number of ways to use up your stale loaf. No waste here! You can of course make croutons, but really there are a whole lot of delicious ways of using all your bread up. I can highly recommend each of these recipes!

Yield: 1 medium loaf

Author: Marie Rayner

Bread Machine French Bread

Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M

Crisp crust, nice volume, along with a closely grained, chewy texture. This is an excellent loaf with all of the characteristics of a traditional French loaf except for its shape.

Ingredients

2 large free-range egg whites
1 cup (240ml) water
3 cups (408g) bread flour
1 TBS vital wheat gluten
2 tsp sugar
1 1/2 tsp salt
2 1/2 tsp bread machine yeast

Instructions

Using an electric mixer, beat the egg whites until almost stiff and soft peaks are formed.
Place everything into your bread machine according to the manufacturer's directions for your particular machine. (With mine the dry go first and the wet last). Add your egg whites in with your water. Make sure the salt does not touch the yeast.
Basic or French cycle.
Remove from the bread machine as soon as the baking cycle ends and immediately remove from the pan. Leave to cool to room temperature before slicing.

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BREAD AND CHEESE OMELET - It is the simple things in life which often bring us the most pleasure. A few eggs, some good cheddar and a crust of stale bread. A few chopped spring onions and presto you have either the makings of a delicious breakfast or a light supper! You can also add a few sliced tomatoes for something which is just as tasty! Especially nice during fresh tomato season.

BREAD SOUP - One of my favorite soups. There is a beautiful chemistry that happens when you throw ingredients together. Sometimes it is so amazing, like this soup. Simple things such as stale bread, good chicken stock, garlic, parsley and herbs combine to make a most delicious soup.

BAKED TOP HAT PORK CHOPS - This is a recipe I got from one of my mother's old cookbooks, Martha Logan's Meat Cookbook. It features lush tender perfectly baked chops with a fabulously tasty corn and bread stuffing which gets baked on top. Totally simple. Totally delicious in every way!

TRUE NEWF POUTINE - A copycat recipe from one of our favorite local eating places. It's a seasonal restaurant and is only open in the summer months. Making our own is one way of getting our favorite version of Poutine that this place specializes in. Crisp French Fries/chips topped with rich gravy, cheese curds and plenty of Newfoundland stuffing! A delicious carb fest!

WELSH CHEESE PUDDING - A savory bread pudding made with Leek and Cheese Sandwiches. A deliciously simple way to make a few choice ingredients go further. You can use onions if leeks are not available.

AMISH CHICKEN AND STUFFING CASSEROLE - This is one of my absolute all-time favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it. Stale bread, butter, softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.

MARY BERRY'S SAGE & ONION STUFFING - This is probably my absolute favorite of all the stuffings I make, even more than my mother's stuffing. It's very simple, just stewed onions, bread crumbs, butter and some seasonings. Easy peasy lemon squeasy never tasted so good!

BITTY BERRY FUDGE PUDDINGS - A simple and delicious dessert that goes down well when the blueberries are in season, or even when they aren't! Serve warm with some cream or creme fraiche for spooning. Butter, honey and cream topped with berries and then a bread crumb mixture. Baked to perfection and served warm with lashings of cream. Delicious!

PAIN PERDU WITH MIXED BERRIES - A hearty desert composed of stale brioche and a lush egg custard. Serve dusted with icing sugar and fresh berries as well as a scoop of ice cream, Greek yogurt or even clotted cream for a real treat!

SUMMER PUDDING - Stale bread, a mix of berries, some sugar, cassis and a pudding basin. All you need, plus a few hours to set it up. Delicious, delicious, delicious. One of my favorite summer desserts! But you can also enjoy it in winter as well, depending on the availability of fresh berries. Fabulous served with some pouring or clotted cream.

SWEET ALMOND BREAD PUDDING WITH A BLACKBERRY SAUCE - These puddings are best served warm with the cold blackberry sauce. You can make the puddings ahead of time, keeping them wrapped tightly for up to three days in the refrigerator. (This makes them perfect for celebratory dinners!) They are quite simply delicious.

OLD TIME BREAD PUDDING - Stuffed with dried fruits and meant to be eaten cold in slabs, this is an old-fashioned bread pudding that many British grew up with. Lightly spiced it's almost like a cake and is beautiful served with a nice hot cuppa. You can also serve it warm with custard. Its beautifully delicious either way!

If you do cook my recipe and post about it, it's always nice if you link back! Thank you!

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Cheddar Cheese Bread