How to Make Cheddar Dill Bread | Hearty Soups & Rustic Breads | Homemade Cheddar Dill Bread Recipe
Today we will be making some Rustic & Delicious Homemade Cheddar Dill Bread! In particular, we will be making Cheddar Dill Bread Bowls, which can be used for soup or salad! By following the recipe in the video, you'll see step by step how to make Cheddar Dill Bread easily in your Stand Mixer. We'll also go over how to use Bread Lame to score the top of a loaf as well as some other tips in Homemade Bread Making!
Enjoy this Cheddar Dill Bread as Boule Loaves of Bread, soup/salad Bread Bowls or tasty Dinner Rolls!
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Here are the products mentioned in the video today as well as a few other useful items for in the Kitchen:
KitchenAid Stand Mixer (Artisan, 5 Quart Bowl) -
Professional Digital Instant Read Thermometer -
Yeast Measuring Spoon (2¼ tsp, Stainless Steel) -
Silicone Pastry Mat -
Bench Scraper -
Stainless Steel Mixing Bowls Set with Silicone Base & Measurements (5 Bowl Set) -
Flour Sack Towels (Set of 3) -
Oven Baking Stone (14” x 16” with Pizza Paddle) -
Bread Lame (Bread Scoring Tool) -
Henckels Knives (3 Piece Classic Set) -
Henckels Kitchen Shears -
Ultra-Fine Water Mist Spray Bottle -
Banneton Proofing Basket (9” Round) -
Proofing Set (Two 9” Round Banneton Baskets, Metal Bench Scraper, Plastic Scraper & Bread Lame Set) -
Cooling Rack (10” x 16”) -
Linen Bread Bags (Pack of 4) -
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Jalapeno Cheddar Biscuits | Buttermilk Biscuit Recipe
Jalapeno cheddar biscuits grace our table at Christmas every year. These cowboy style buttermilk biscuits have a secret ingredient to give them extra rise. They also remind me of the Cheddar Bay biscuits from Red Lobster.
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
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Hash Knife:
12 lodge
Horseshoe dutch oven trivets:
Bertha Cowboy Stove:
Kent’s Original and Mesquite seasonings
Rode wireless mic:
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Editing: Andy Mercs
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Nut Roast Bundt
This healthy and delicious veggie packed recipe can easily be tweaked to make it gluten free and vegan. It presents beautifully and is the perfect vegetarian/vegan replacement for the classic Christmas dinner. It's sure to be a hit with vegetarians, vegans and even meat eaters. A great way to please even the fussiest of eaters on Christmas Day! Any leftovers keep well in the fridge to be used in the following days, reheated or cold with salads. It also freezes really well and ticks all the boxes for presentation, nutrition, taste and all eating requirements.
NUT ROAST BUNDT
Ingredients:
2 garlic cloves, crushed
1 brown onion, diced
1 large carrot, grated
1 small zucchini, grated
200g small mushrooms, roughly chopped
½ cup tomato passata
1 cup liquid vegetable stock
50g raw cashew nuts, roughly chopped
50g walnuts, roughly chopped
50g pine nuts
½ cup grated cheddar cheese (or alternative)
4 eggs
1 tbsp olive oil
¾ cup bread crumbs (or gluten free alternative)
1 tsp salt
1 tsp cracked black pepper
Parsley to garnish and chutney, to serve
Method:
Preheat oven to 180°C (or 160°C fan forced) and grease a 20cm round bundt tin.
Heat olive oil in a large frying pan on medium heat, then sauté onion and garlic until soft. While this is cooking, place grated zucchini on a paper towel, and remove some of the excess liquid. Then add the zucchini, carrot and mushrooms to the pan, cooking for a further 5 minutes with an occasional gentle stir.
Add passata and chicken stock, cook until all of the liquid has evaporated and the mixture is starting to feel dry. Stir occasionally and ensure ingredients aren’t sticking to pan. Remove from heat and place ingredients into a large mixing bowl.
Beat eggs and add to the mixing bowl with the remaining ingredients. Stir until well combined.
Pour mixture into prepared bundt tin, cover with foil and bake for 30 minutes. Then remove foil and bake for a further 20 minutes.
Remove from oven and allow to cool in the tin for 20 minutes. Upturn the bundt tin to carefully remove the loaf.
Sprinkle with chopped parsley and serve with chutney and roast vegetables. Alternatively serve cold with salad.
Recipe obtained from the Aldi website
Copyright 2020 - God's Kitchen Down Under
Basil Cheddar Spoon Bread | KCTS 9 Cooks: Chef's Kitchen
Original air date: February 9, 2013. Basil Cheddar Spoon Bread by Chef Jerry Traunfeld of Poppy, Seattle.
Learn the cooking secrets of your favorite chefs in our 17th and newest restaurant recipe special — KCTS 9 Cooks: Chef's Kitchen.
The Chef's Kitchen Cookbook is a one-of-a-kind collection, packed with more than 200 recipes and beautiful photos from our viewers' favorite local restaurants in Washington and BC — everything from appetizers to desserts.
We hope Chef's Kitchen will inspire you to join KCTS as a donor and to get the companion cookbook for yourself.
300 g loaf at 70% hydration. Fruit and nut. And some cheddar
A 300 g loaf at 70% hydration. Fruit and nut. And I threw in some cheddar. Score pattern didn't turn out the way I envisioned it would. I live and learn. And get to eat more bread. #scoringbread #sourdough #breadmania #artisanbread #slashingbread #bakingbread #lovebread
Nutloaf
Super NUTritious Nut loaf.
Very versatile and flexible with ingredients.
Freezes and reheats beautifully.
You'll definitely SCORE with this