Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Cheese
If there’s a cheese bread recipe out there I will find it and make it. The recipe for this beauty is essentially the Three Cheese Semolina Bread on King Arthur Banking and I absolutely recommend giving it a try. I made mostly as written, but substituted for ½ cup sundried tomatoes for one of the cheeses (the provolone) and added a little extra Asiago. It was easy to make and absolutely delicious with a crisp exterior and soft interior. I love the tang from the strong cheeses and tomatoes.
Scaccia loaves are crusty and blistered on the outside with soft, delicate layers on the inside. The layers are created by spreading tomato sauce over very thinly rolled out dough, sprinkling cheese or other toppings across, then folding it over on itself. You repeat that process three times, earning the bread it's nickname: Lasagna Bread.
For Valentines Day this year I made an attempt at recreating a first date meal with a decadent, cheddar whisky fondue and homemade delicious, buttery soft and chewy garlic breadsticks. (
t. Want to make something special, but also really just want to eat pizza? This braided beauty's got you covered. It’s filled with a blend of mozzarella, provolone, and asiago cheese all melted together with caramelized shallots, kalamata olives, and sun-dried tomatoes. The top is then sprinkled with grated parmesan, dried oregano and red pepper flakes and baked until golden brown.
The crispiest, butteriest crust, gouda cheese, and ripe heirloom tomatoes all melted together in a hot oven then topped with fresh basil. “Oh my god,” was all my husband had to say when he took a bite of this Tomato Gouda Galette. Need I say more?
With sharp cheddar, spicy scallions and jalapeño, these savory corn muffins deliver high-impact flavor in every bite.
Tips for making buttery, cheesy, parmesan shortbread to have at your next cocktail hour (or whenever you want something cheesy and delicious.)
That drip of gruyère melting down the side of the spiral bread? Oh gruyère loaf, you had me at hello. And the thing is, this bread lives up to that photo. A fresh out-of-the-oven, crusty french loaf, a hit of garlic, a touch of olive oil, a lot of gruyère...there’s just nothing better than that.
