Best Sourdough Cheese Bread Recipes

DURUM HERB CHEESE SOURDOUGH BREAD

Steps:

• Sauté the herbs, garlic, and pepper in olive oil and set aside to cool. If you want impressive garlic power, use all four cloves (or more) and just warm the minced garlic in the oil. If you want muted garlic flavor, you can reduce the quantity of garlic and/or heat to the point of softness.
• Measure and prepare in a bowl the dry ingredients of the dough, including the cheese.
• Add the water, starter and sautéed ingredients to the dry ingredients and mix.
• Cover the dough and set it aside at room temp for one hour.
• After one hour, stretch and fold the dough four times as per the first video here. To summarize the video instructions: scrape the dough loose from the bowl with a wet scraper, lift it out with two hands, fold it in thirds. Then do the same from the opposite sides of the dough.
• Put the dough back in the bowl, cover and set a timer for twenty minutes.
• Repeat this three more times. This is four stretch and folds over the course of the second hour since mixing (1:00, 1:20, 1:40 and 2:00 hours). You should notice a big difference in the pliability of the dough over the course of the stretching and folding.
• Let dough ferment for an additional 6-12 hours depending on room temp (that is 8-14 hours total since mixing up the dough).
• Scrape the dough out of its bowl onto a well-floured counter. Gently spread the dough into a rectangle. Fold the dough in thirds and then in half. See this Breadtopia video for more details on folding and shaping.
• Let the dough rest for 15 minutes while you wash the dough bowl and prep your proofing basket. I sprinkled flour directly into an oval coiled rattan basket.
• Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a batard shape.
• Lay your dough in the basket, seam side down and cover.
• Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
• Preheat the oven and your baking vessel to 500 F for thirty minutes before the proofing time is up.
• Flour your hand and flip the dough out of the basket, and place it into the hot baking vessel. Score it with a razor or allow the existing seams to open up.
• Bake until the internal temp is around 205 F.
• 30 minutes at 500 degrees, lid on.
• 10 minutes at 450 degrees, lid off.
• Variations
• Eliminate the stretching and folding. The loaf may be a bit flatter, but the crumb will still be open and the taste delicious.
• Reserve the herb-garlic sauté until after the bulk fermentation, and then spread it onto the dough when you fold it in thirds. This works best if you strain or squeeze out the oil from the sauté. The crumb will have a swirly pattern of herbs.
• Use mozzarella cheese cut in chunks instead of provolone. The crumb will be open from the melting chunks and the cheese flavor is milder. Consider adding an additional 1/2 tsp of salt.
• Use provolone in slices that you add after the bulk fermentation and while folding in thirds. This creates a strange crumb with long open layers.
• (Pictures of these variations are below the photographic instructions.)

SOURDOUGH BREAD WITH MARINATED MANCHEGO CHEESE AND ROASTED PEPPERS

Steps:

• Whisk oil, green onions, shallot, and cumin seeds in small bowl to blend. Season dressing to taste with salt and pepper. Arrange cheese slices in 13x9x2-inch baking dish. Place 1 roasted pepper strip atop each cheese slice. Pour dressing over; cover and refrigerate overnight. Let stand at room temperature 1 hour before using.
• Top each baguette slice with 1 cheese and roasted pepper stack. Drizzle with dressing from baking dish. Place on platter and serve.

SOURDOUGH PARTY CHEESE BREAD

Steps:

• 1. Cut the bread lengthwise and widthwise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, garlic, onions and poppy seeds; drizzle over the bread. Sprinkle lightly with pepper. Wrap in foil and place on a baking sheet. Bake at 350° for 15 minutes. Unwrap, and bake 10 minutes longer or until the cheese is melted. Looks so pretty when it fans out a little! Enjoy!!

SALSA CHEESE BOULE (SOURDOUGH BREAD BOWL DIP)

Steps:

• Preheat oven to 350 degrees.
• Cut a circle off of the top of the sourdough and scoop out the inside, reserving the inside as "chunks"for dipping.
• Combine remaining ingredients and spoon into boule.
• Wrap the bread in foil and place on baking sheet. Bake for 20-25 minutes.
• Serve warm with reserved bread chunks.

ACTUAL PANERA BREAD RECIPE FOR HEARTY CHEESE SOUP IN A SOURDOUGH

Steps:

• In a large, heavy stockpot, melt butter or margarine.
• Add chopped vegetables.
• Add ham or bacon.
• Cook over medium heat until vegetables are slightly tender (about 10 minutes).
• Stir in flour.
• Stir in cornstarch.
• Cook, stirring constantly (about 3 minutes).
• Add broth and continue stirring until slightly thickened.
• Add milk.
• Add spices.
• Add cheese gradually, stirring until cheese is melted.
• To avoid curdling, do not allow soup to boil after cheese is added.
• Season to taste with salt and pepper.
• Serve piping hot in the hollowed out Sourdough bread bowls.

SOURDOUGH CHEESE BREAD (BREAD MACHINE)

Steps:

• Put all ingredients according to machine manufacturer's directions. Set on French bread, light crust setting, 1 ½ pound loaf setting. Press start. Let cool 1 hour on cake rack before slicing.
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SOURDOUGH PULL-APART CHEESE BREAD

Steps:

• Melt butter and place in a bowl. Add mustard, Beau Monde, lemon juice and poppy seeds. Mix well. Slice bread in one direction without going all the way through. Then slice the bread in the other direction, again without going all the way through. Place the slices of Swiss cheese in the slots of the bread loaf. Pour the melted butter mixture over the top of the bread. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Cheese should be melted. Per serving based on 12 servings: 380 cal.; 14 g pro.; 19 g carb.; 26 g fat (16 sat., 4 monounsat., 1 polyunsat., 5 other); 80 mg chol.; 330 mg sod.; 1 g fiber; 64 percent calories from fat. Read more here: http://www.sacbee.com/2012/11/07/4965127/the-mailbox-teri-watson.html#storylink=misearch#storylink=cpy

SOURDOUGH CHEESE & JALAPENO BREAD

Steps:

• heat & serve

SOURDOUGH CHEESE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
• Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
• Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.