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cheese bread

Cook’s Country Spicy Cheese Bread

by

I’ve recently discovered the PBS America’s Test Kitchen and Cook’s Country half-hour cooking shows and have been sucked in by the wonderful recipes they make.

The recipes are tested over and over until they get what they think is the perfect version of a recipe and then show you step-by-step how to make it and why it works.

I saw Cook’s Country Spicy Cheese Bread and knew I had to make it.

The result is a big, crusty loaf of bread with a soft, pepper-flaked, cheesy inside.

The Cook’s Country recipe facts said that they had tested 60 different versions before they came up with this loaf. It’s interesting that they use provolone and Monterey Jack cheese. I probably would’ve chosen mozzarella – but provolone and Monterey Jack actually work nicely.

They emphasize to make sure the cubed cheese is at room temperature so it won’t slow the rising process.

The provolone is fairly, uh, fragrant when at room temperature. I was worried my bread would be stinky (who wants stinky bread?), but not to worry; both cheeses melt and blend and the result is a (non-stinky) wonderful loaf of perfect cheese bread!

I follow the recipe exactly, including the full amount of red pepper flakes. Surprisingly, it doesn’t make the bread too hot – just a kick from the sprinkle on the crust, and it adds a great layer of flavor to the bread.

When you make this, put aside most of the day. After making the dough, it has to rise about 1 1/2 hours, then you work with it and create the spiral (easier than you think).

It goes into a pan for a final rise, then it bakes for 45 to 50 minutes. The time spent is very worth it.

If you’re making Cook’s Country Spicy Cheese Bread for a dinner, make it the same day and serve warm – it’s best the first day. To warm it up, lightly butter the slices and put under the broiler or in a toaster oven for a minute or two.

Cook's Country Spicy Cheese Bread

Spicy Cheese Bread

Yield: 1 large loaf
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Time: 2 hours
Total Time: 2 hours 40 minutes

Wonderfully cheesy yeast bread with a little kick from the red pepper flakes.

Ingredients

  • Bread
  • 3 1/4 C all-purpose flour, (16 1/4 oz)
  • 1/4 C sugar, (1 3/4 oz)
  • 1 tbsp instant or rapid-rise yeast
  • 1 1/2 tsp red pepper flakes
  • 1 1/4 tsp salt
  • 1/2 C warm water (about 110°)
  • 2 large eggs, plus 1 extra yolk
  • 4 tbsp unsalted butter, melted
  • 6 oz Monterey Jack cheese, cut into 1/2" cubes, room temp.
  • 6 oz provolone cheese, cut into 1/2" cubes, room temp.
  • Topping
  • 1 large egg, lightly beaten
  • 1 tsp red pepper flakes
  • 1 tbsp unsalted butter, softened

Instructions

  1. Bread:  Whisk the flour, sugar, yeast, pepper flakes, and salt together in the bowl of a stand mixer.  In a separate bowl, whisk together water, eggs and yolk, and melted butter.  Add egg mixture to flour mixture.  
  2. Fit dough hook to mixer and knead on medium speed for about 8 minutes.  Dough will have cleared the bottom and sides of the bowl.
  3. Transfer dough to unfloured counter, shape into a ball, and transfer to a greased bowl.  Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
  4. Grease a 9" round cake pan very well. (update tip: line pan with parchment paper) Transfer the dough to unfloured counter and press to deflate.  Roll dough into 18x12" rectangle with long side parallel to counter's edge.  Distribute the cheese cubes evenly over the dough, leaving about a 1" border around the edges.  
  5. Starting with edge closest to you, roll dough rather tightly into a log.  Pinch seam and ends to seal, then roll log so seam is side down.  Roll log back and forth on counter, applying gentle, even pressure until log reaches 30 inches in length.  If any tears occur, pinch to seal.
  6. Starting at one end, wind the log into a coil; tuck the ends underneath the coil.  Place loaf into prepared cake pan (seam down if possible) and cover loosely with clean dish towel.  Let rise in warm place until doubled in size, 1 to 1 1/2 hours.  Adjust oven rack to lower-middle position and heat oven to 350°.
  7. For the topping:  Brush top of the loaf with egg, then sprinkle with pepper flakes.  Place cake pan on rimmed baking sheet.  Bake until loaf is golden brown, 20-25 minutes.  Rotate the loaf, tent with aluminum foil, and continue to bake until loaf registers 190°, 25-30 minutes longer.
  8. Transfer pan to wire rack and brush bread with butter.  Let cool in the pan for 10 minutes.  Run a knife around the edge of the pan to loosen the bread.  Gently lift the bread out of the pan and onto a rack, using a spatula to help it out and support it.  Let cool for about 30 minutes before slicing.  Serve warm.

Notes

Tips and Stuff:

I stuck very closely to the recipe.  Please note that the yeast is a little more  than one packet!  Measure the tablespoon out carefully.

I did find that after the rise in the pan, the dough was a bit thin in some places, so I tucked it in so the cheese wouldn't spill out.

Do use the rimmed pan (cookie sheet) under the cake pan while baking because the cheese does spill over  the edges a little.

My cooking times were 20 minutes, then tented with aluminum foil, then 25 minutes longer and it was done.

Do use the pepper flakes.  Surprisingly, it doesn't make the bread real spicy and adds a good flavor.

After using the knife to loosen around the edges, I used a spatula and scooted it under the bread all the way around before lifting it out.  Even then, a bit stuck, but not too badly.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 145mgSodium: 726mgCarbohydrates: 49gFiber: 2gSugar: 7gProtein: 20g

Nutrition Values are Approximate

© Cook's Country
Category: Breads/Muffins

Casatiello – Easter Bread

by

 
I haven’t posted for over a week and am going through recipe withdrawal.  I’ve been kind of waiting with this one because the April Daring Baker’s challenge was due to be posted today and I’ve been involved in creating the bread along with trying to take some decent photos. 

My amateur photography skills don’t do this bread justice, but maybe you can get the gist of how it’s supposed to look!

Casatiello Sliced
The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. I wanted to make something a little different, so chose Casatiello from Mangia Bene Pasta , a wonderful site for authentic Italian dishes.  

Casatiello is described as a traditional savory Easter bread from Naples, Italy, that is usually baked in paper bags or molds.  Not sure how this would work being baked in a paper bag without slopping out everywhere, but I guess they have their techniques!

Casatiello Sandwich
This cheese and meat-filled bread ended up being a dense, rather coarse bread that was really good toasted and buttered while warm.  But I also discovered it’s great when layered with fresh spinach and a slice of provolone cheese then grilled with butter in a skillet (you’ll notice a butter theme going here).

It took over 4 hours (!) to make, which to me is a long time to cook or bake anything, but the result was a savory bread that will be nice made into sandwiches or a side for a meat and potatoes dinner.

It really should make two loaves, but I made one very large loaf and several mini-loaves, which were really cute (and quite tasty…).

Casatiello MiniLoaf

Casatiello - Easter Bread

Casatiello

Yield: 2 loaves
Prep Time: 20 minutes
Cook Time: 50 minutes
Inactive Time: 4 hours 30 minutes
Total Time: 5 hours 40 minutes

Makes either two regular-sized loaves (recommended) or one giant loaf and several mini-loaves.

Ingredients

  • Sponge:
  • 1/2 C flour
  • 1 packet dry active yeast
  • 1 C warm buttermilk,, about 105°
  • Dough:
  • 2 oz. chopped pepperoni
  • 2 oz. chopped cooked sausage,, 1/4-inch cubes
  • 3 1/2 C. flour
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 2 eggs,, slightly beaten
  • 6 oz. butter,, room temperature
  • 6 oz. shredded provolone
  • Olive oil for greasing pans and brushing on loaves

Instructions

  1. To make the sponge:  combine the flour and yeast in a bowl.  Stir in the buttermilk to make a pancake-like batter.  Cover with a kitchen towel or plastic wrap and allow to ferment for 1 hour.
  2. To make the dough:  Combine the flour, salt and sugar on low with the paddle attachment of your mixer.  Add the eggs and the sponge and combine the mixture until a very coarse dough forms. 
  3. Divide the butter into 5 or 6 small pieces and work into the dough, one piece at a time.  The dough will begin to get softer and more elastic. 
  4. Transfer the dough to a lightly floured surface at this point.  Knead the dough until smooth.  Add the pepperoni and sausage to the dough and knead until evenly distributed.  Add the shredded cheese and knead the dough again until the cheese is distributed. 
  5. Lightly grease a large bowl, transfer the dough to the bowl and turn it to coat all sides. Cover the bowl with a kitchen towel or plastic wrap.  Allow the dough to rise in a warm place for 1 1/2 to 2 hours or until the dough increases by 1 1/2 times in size.
  6. Divide the dough into 2 pieces for regular-sized loaves or pull 1/4 of the dough aside for mini-loaves and use the rest in a very large loaf pan.  Lightly grease the baking pans.  Shape the dough and place in the pan(s). 
  7. Cover the pans with a kitchen towel or plastic wrap.  Allow the loaves to rise for 60 to 90 minutes or until the dough reaches the top edge of the pan.  Preheat the oven to 350 degrees and lightly brush the tops of the loaves with olive oil.  Bake the loaves for 40 to 50 minutes or until golden brown.  Transfer the pans to a cooling rack and allow to cool in the pans for 10 to 15 minutes, then remove and allow to cool completely.

Notes

Tips and Stuff:

I used the minimum rising times and the dough rose beautifully.

The original recipe called for bread flour, but I used regular AP flour because that's what I had on hand.  The crumb may be a little less dense when using bread flour.

I baked the large loaf for 40 minutes and took the mini-loaves out after 30 minutes.

Add any meat you'd like - bacon, pepperoni, sausage, etc., as well as any cheese you may prefer (Asiago, cheddar, etc.)

You can stir in the ingredients and knead by hand if you don't have an electric mixer.

Nutrition Information:
Yield: 20 slices Serving Size: 1 slice
Amount Per Serving: Calories: 226Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 345mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 7g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins