Best Cheddar Stuffed Crusty Loaves Recipes

LI'L CHEDDAR MEAT LOAVES

Steps:

• In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 8 loaves; place in a greased 13x9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. , Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a thermometer reads 160°.

CHEDDAR LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.

CHEDDAR-STUFFED CRUSTY LOAVES

Steps:

• 1. To make the starter: Mix the flour, salt, yeast, and water. It will be very dry; If it doesn't come together, add a bit more water. Cover and let it rest at room temperature, it will become bubbly. To make the dough: Combine the risen starter, with the water, salt, flour, and yeast. Knead, (you may use a mixer or bread machine on the dough cycle,) to make a smooth dough. Place the dough in a lightly greased bowl, cover and let rise for 1 1/2 to 2 hours, until it is nearly doubled. Pat and stretch the dough into a 9" x 12" rectangle. Spritz with water and sprinkle with cheese. Starting with the long side, roll into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly-oiled surface. Cover and let rise for 1 to 1 1/2 hours, until it is puffy, but not doubled. Preheat the oven to 425 degrees. Cut the log into 4 crosswise slices, for mini-breads; or simply cut in half for 2 loaves. Place them on 1 (for 2 loaves) or 2 (for mini-loaves), lightly greased, silpat, or parchment lined baking sheets, cut side up. Spritz with warm water. Bake for 20 minutes (for the mini-loaves) or 35 minutes (for the full sized loaves), or until the cheese is melted and the loaves are very deep golden brown. Remove from the oven and serve warm.
• 2. Some options are: Gruyere, provolone, mozzarella, havarti, gouda, asagio, fontinal, monterey jack, parmesan, sun-dried tomatoes, pesto, diced ham. Dipping sauce usually is, marinara, or garlic oil. Spread minced garlic over the dough first, then try combining herbs, such as - italian, pizza seasoning, etc.