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Bacon Cheddar Pull-Apart Bread

13 Nov


Bacon Cheddar Pull-Apart Bread

Serves 2

 

Ingredients:
250g bread or pizza dough (1/2 a pound)
3 rashers of fatty, streaky bacon
3/4 cup cheddar cheese, grated plus 1/4 cup extra cheese, for sprinkling
2 spears of spring onion (shallots), finely chopped
40g butter, melted
Preheat the oven to 180 C.

Directions:

  1. In a cast iron frying pan (skillet), fry the bacon on a low heat, so that the fat renders off and the bacon gets really brown and crispy. Put the bacon on a few pieces of kitchen paper to drain. Once it cools, break it up into small pieces. Don’t drain the fat from the frying pan (yet!).
  2. Cut the dough into about 20 small pieces. Put it into a large bowl and pour the melted butter over the top. Also pour in any excess bacon fat from the frying pan.
  3. Add the bacon pieces, 3/4 cup of grated cheddar and the chopped spring onion to the dough and butter mixture. Mix everything together well.
  4. Spoon the mixture back into the fatty cast iron frying pan in an even layer. Sprinkle the extra cheddar over the top.
  5. Bake for about 20 minutes, until the top is golden.

Cheddar Scallion Cornbread

12 Nov


Cheddar and Scallion Cornbread
About 8 servings

Ingredients:
1 and 1/4 cup cornmeal (not stone-ground)
3/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces extra (or extra-extra sharp) cheddar cheese, grated
2-3 scallions, thinly sliced
2/3 cup whole milk
2/3 cup buttermilk
2 large eggs
3 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 425 degrees.
  2. Generously grease a round 9-inch cake pan; set aside.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
  4.  Gently fold in the grated cheddar cheese and scallions, mixing until combined.
  5. In another medium bowl, whisk together the milk, buttermilk, eggs, and melted butter.
  6. Add the wet ingredients to the dry ingredients, whisking until just combined.
  7. Bake until a tester inserted into the center of the cornbread comes out clean, about 18-20 minutes.

Cheddar Bay Biscuits

12 Nov

Cheddar Bay Biscuits
Makes 10-12 biscuits

Ingredients:
2 cups buttermilk biscuit mix
1/2 tsp. garlic powder
1 1/2 cups shredded cheese
2/3 cup milk
2 tbs. butter
2 tsp. chopped parsley
1/2 tsp. garlic salt

Directions:

  1. Preheat oven to 400 degrees. Stir together buttermilk biscuit mix, milk, 1/2 tsp. of garlic powder, and 1 1/2 cups shredded cheddar cheese. Drop into balls on a cookie sheet lined with parchment paper. Bake for 10 minutes.
  2. Meanwhile, melt 2 tbs. of butter and mix in parsley and garlic salt. Brush mixture onto each biscuit and bake for an additional 6 minutes or until they are lightly browned.

Bacon, Gruyere, and Green Onion Scones

12 Nov

Bacon, Gruyere and Green Onion Scones
Makes 12  3-inch rounds

Ingredients:
2 cup all purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup cold butter, cut into small cubes
4 strips bacon, cooked and crumbled
2/3 cup gruyere cheese, grated
2 green onions, thinly sliced
1 teaspoon cracked black pepper
½ cup buttermilk
¼ cup heavy cream

Directions:

  1. Preheat the oven to 375°F.
  2. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  3. Cut cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
  4. Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
  5. Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
  6. Form the dough into a disc and place in fridge for about 30 minutes.
  7. Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.
  8. Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
  9. Serve warm with a side of honey butter.

Bacon Chive Puffs

12 Nov

Bacon Chive Puffs
Makes 20 Puffs

Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg
1 cup shredded cheese (ex. cheddar)
1/3 cup precooked bacon, chopped into small pieces
3 tablespoons of chives, chopped

Directions:

  1. Preheat oven to 400 F. Grease a mini muffin pan with nonstick cooking spray.
  2. In a large bowl, combine flour, baking powder, milk, egg until batter is lump free. Stir in cheese, chives, and bacon. Spoon batter into the prepared mini-muffin cups about 2/3 full.
  3. Bake in an oven for 15-17 minutes, until breads puff up and turn a golden brown.