How To make Cheese Souffl? Bread
1 pkg. active dry yeast
1/4 cup water
1/4 cup milk
1 tablespoon sugar
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/3 cup oil
1 egg
1 cup shredded Swiss or Cheddar cheese
or 1/2 cup
each 1 clove garlic :
crushed
OR:
1/4 teaspoon minced
Margarine or butter -- softened Grated Parmesan cheese Fresh cracked pepper
Put yeast in water and milk, add sugar, stir and proof 10-15 minutes. Mix 1 cup flour and salt in mixing bowl, add yeast mixture and oil. Beat on low speed until blended, about 30 seconds. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally. Stir in remaining flour, cheese and garlic. If dough is sticky, stir in 1 to 2 tablespoons additional flour. Cover and let rise in warm place until double about 45 minutes.
Grease 1 quart casserole. Stir down dough; shape into round. Place in casserole. Brush top with margarine; sprinkle with Parmesan cheese and pepper. Cover and let rise in warm place until double, about 35 minutes.
Heat oven to 375F. Bake until loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes. (If loaf is browning too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Immediately remove from casserole; cool on wire rack. Serve warm.
Makes 1 loaf.
How To make Cheese Souffl? Bread's Videos
Breakfast Souffle with spinach and artichoke (Panera Bread Style)
Loved the way these soufflés turned out.
for this recipe you will need,
First start by making the white roux sauce
half stick of butter, 1tbsp flour, pinch of salt, 1 cup of milk.
let it cool down before you proceed.
for the soufflé you will need
ramekins, puff pastry dough, eggs, spinach and artichoke dip
(I got mine from Costco)
Hope you enjoyed this video!
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Unusual bread in 5 minutes! - Cottage cheese bread recipe.
This unusual bread its super tasty and easy to make. Anyone can do it
quick Cottage Cheese bread recipe, try baking one at home! Try Something Different!
Bread made of cottage cheese? You've never tasted anything like it before! In this recipe, we'll be making bread using cottage cheese as the main ingredient.
This bread is unique and delicious, and it's perfect for using up leftover cottage cheese. You'll love the rustic texture and sweet flavour of this bread! If you're looking for a new and interesting bread recipe, give this one a try!
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How to make easy bread souffle
Bread souffle
ingredient
12 pcs slice bread
200 grm ham
500 grms grated cheese
1 tsp thyme
1/2 tsp pepper
600 grm milk
3 eggs
pinch nutmeg
Pinch magic sarap
Pinch salt
Procedure
Put the pan on heat place 6 pcs slice bread brush butter up and down both side put the ham on the pan and stir for 2 min brush the tray with butter align 6 pcs bread put half of ham spread 100 grm cream cheese Add 3 pcs boiled eggs ( optional ) add half grated cheese 1/2 tsp pepper 1 tsp thyme pinch salt pinchmagic sarap repeat the same process add remaining half ham
In one bowl put 600 grm milk add 3 eggs, pinch salt, pinch pepper, pinch of magic sarap mix well to combine add pinch of nutmeg mix well add the remaining half cheese pour the mixture inside and bake on preheated oven 180C for 30 min
Nutella Soufflé Recipe #shorts
How to make a 2-Ingredient Nutella Chocolate Soufflé!
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For the Souffle
All you need is:
2 Eggs
170g Nutella
Bake 170C (fan) 17-18 mins
Makes 2 large ramekins ????
Happy baking everybody! Enjoy ❤️
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CHEESY BREAD 2 WAYS
Two recipes for one of the greatest food combinations of all time, cheese and bread. Light fluffy cheese puffs aka gougeres and cheesy aged cheddar flatbread. Go to for $30 off your Trade order.
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--RECIPE--
CHEESE PUFF (GOUGERE) - recipe makes 18-24 puffs
▪325g or 1 1/3c whole milk
▪175g/1.5 sticks unsalted butter
▪15g or 2.5tsp kosher salt
▪300g or 1 3/4c all purpose flour
▪175g or 1.5c aged gruyere, shredded
▪6 large eggs
Bring milk, butter and salt to a simmer over med-low. Whisk in flour until combined and clump free. Switch to a spoon when you can no longer whisk. Reduce heat to low and stir frequently for 5-10min.
Add dough mixture to bowl of stand mixer and add gruyere. Mix on high with paddle attachment for about 20 seconds or until cheeseis combined with flour. With mixer on high, add in eggs 1 at a time. When eggs are added stop to scrape down sides then continue mixing for another 15 seconds or so.
Add dough mix to piping bag or sturdy freezer bag. Cut off 1-1.5”/2.5-4cm corner to pipe. Pipe out gougeres as shown onto a parchment lined sheet tray. About 3 spoonfuls worth or the size of a small lime.
Bake in preheated 400F/200C oven to bake for 20-22min. Open oven door and turn off oven to allow puffs to cool for 5 more minutes.
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CHEESY FLATBREAD
(Thanks to Union Loafers Bakery in St Louis, MO for the inspiration
▪330g or 1 1/3c warm water
▪4g or 1 1/3tsp instant yeast
▪25g oor 2Tbsp live oil
▪10g or 3/4Tbsp granulated sugar
▪475g or 3.5c bread flour
▪14g or 2 1/3tsp kosher salt
▪1-8oz/170-225g aged white cheddar, diced into smallish cubes (i like prairie breeze)
▪Fried panko breadcrumbs
Add water, yeast, oil, sugar, flour, and salt to stand mixer with dough hook and mix for 2 min on low or until dough is wet and sticky. Increase speed to high and mix for another 7 minutes. Transfer dough to bowl, cover, and allow to ferment at room temp for 30 minutes. Perform a strength building fold as shown in video @6:30. Cover and let sit at room temp for 30 more minutes (60 minutes total fermenting at this point) and perform another strength building fold. Cover 1 last time and ferment for 60 more minutes at room temp.
Flip dough onto floured work surface. Degas and divide dough into 2 equal halves (about 425g each). Working on half the dough at a time, continue to degas each piece, pressing out with fingertips until dough is formed into a rectangle that’s 14”/38cm long by 8-10”/22cm wide. Spread cheese into a layer on top of each half of dough then roll dough as shown @7:50, tucking cheese into dough. Transfer dough tubes to sprayed/oiled parchment lined sheet tray, cover with sheet tray and refrigerate for 2-24 hours until ready to serve.
Preheat oven with baking stone/steel to 450F/230C. To prepare dough for baking, add each half of dough onto an oiled/sprayed piece of parchment. Drizzle with olive oil and use fingertips to flatten and push dough tubes into a 14”/38cm long by 8-10”/22cm wide rectangle. Sprinkle top with fried panko breadcrumbs. Use a pizza peel to load dough (with parchment) onto baking stone/steel for 20min. Place on wire rack to cool for 15min (parchment removed to prevent steaming).
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0:00 Intro
0:16 Cheese Puff (Gougere)
4:22 Cheesy Flatbread
10:36 Let's eat this thing
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