Scallion Parsley and Cheddar Bread. A recipe rewind, because some things are too good to miss! - Our Sunday Cafe
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Scallion Parsley and Cheddar Bread. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........


Scallion, Parsley, and Cheddar Bread
adapted from, The bread Machine Cookbook II
1 c water or whey
2 T butter
1 c sliced scallions, I chop through the sliced scallions to make smaller pieces
1 bunch Italian flat-leaf parsley, prepared
2 eggs
1 1/2 t garlic salt
2 T sugar or 1 T for water if you prefer
1/4 t black pepper
1 1/2 c whole wheat flour
 2 c flour
 2 1/2 t (scant T) yeast
1 c grated sharp cheddar for the second step

To prepare the parsley, wash, drain, pluck and squeeze.












Roll leaves in the towel, twist in opposite directions, loop and secure with a rubber band. You want to control all the liquid in bread machine produced dough. Any extra water left behind could affect your dough and the outcome of the finished loaf.


 
Load the ingredients into the machine in order listed. Press dough cycle. When the cycle is complete, remove dough from the machine, press into a rectangle of approximate 9X13 size, sprinkle with the cheddar.


 I prefer working from a shallow rimmed pan, it keeps the working area small. Flour does not go everywhere and keeps the cleanup, to just a few items.

Roll the dough up starting at the corner, you will get a rustic free form loaf. Transfer dough to a large flat baking sheet, cover with a clean towel. let rise until double in size. The final rise goes quickly, if your house is a bit cool, just find a warm spot. This final rise time should be between 30-45 minutes, depending upon conditions. 













When the dough is doubled, slash in a diamond pattern and add a little trail of cheese. This is step is completely optional, and simply for presentation.

Bake in a preheated oven at 400 degrees 10 minutes, reduce to 350 degrees and continue baking 25 to 35 minutes. Let cool, and serve your family with pride.

Enjoy!

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16 comments

  1. I also have a bread machine but hate the weird box-like look of the finished product when it bakes in the machine. Not to mention the hole in the bottom from the paddle. I'm in the mood for yummy bread today. I'll give it a go. I don't have the ingredients for yours but will see what I've got. Plus, I love the way the house smells when it's baking.

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  2. this sounds really good,, very yummy.We don't use the breadmaker to bake our bread either,,I really like kneading bread but the bread machine is very handy,, my husband bought it,, he cooks since retiring.

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  3. Cheddar in bread wow that sounds fantastic! Will have to diffinitely add this to my next bread making list! wow... just perfect! I always make it by hand I have bread machine and hate it!

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  4. I used to have a bread machine, but I basically wore it out; it would heat, but it stopped mixing. Not much good after that. I always thought the bread was very inconsistent...sometimes perfect, sometimes it rose too much and stuck to the lid, sometimes it wasn't done inside...all from the same recipe. And like Holly, I didn't like the box shaped loaves.

    When it quit instead of replacing it, I started making bread in a KA mixer I bought for $35 at a garage sale. I used that until I wore it's motor out, too. The sold it's parts on eBay for $60! LOL!

    I've since replaced the KA with a Bosch Universal mixer. I am now totally sold on both Bosch mixer and the bread I make with it.

    I make a triple batch every time I make it...I make one long pullman loaf, which I slice, then freeze half. The rest usually becomes dinner rolls or hot dog/hamburger buns, which I also freeze. I have much better results freezing and thawing homemade bread than I ever did with store-bought bread.

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  5. Gosh, Melynda, I love my bread machine! I would usually use it for the kneading and mixing, then shape it by hand, let it rise and bake the bread in the oven. The one thing I absolutely adore about this machine is the time-setting, so that a loaf of freshly baked bread is ready in the morning, wake up to the lovely smell of bread in the house!

    Your savoury bread looks fabulous and sounds really good with the scallion, parsley and cheese! Scallion and parsley smells really nice! Thank you for sharing this lovely bread! Have a good weekend!

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  6. That bread sounds delicious with the scallions, parsley, and cheese. I'll pass on the bread machine.

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  7. I had also used all the excuses for not having a bread machine. Then someone gave me one. It sat in the box for months. One day I unboxed it and made a loaf of bread that I hated. The next time I only used it for the dough. I haven't looked back. I use it two or three thimes a week. Stubborn is not always good.

    I'm making this tomorrow.

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  8. I used to have a bread machine when my son's were teens and able to consume all the sourdough bread I had to make to keep the starter alive....lol...I gave it to the oldest when they got married. Delicious but too tempting.

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  9. Love the recipe, I will have to give it a try, I have 5 bread machines, Go read my blog.

    www.thebreadfairy.blogspot.com, I have lots of recipes you might like.

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  10. I'm so glad you rewound this recipe Melynda. I do the same as you, I never use my bread machine to bake, I always give it a second rise and then bake it in the oven, but I love that the bread machine kneads for me (I hate kneading). This bread sounds seriously yummy and one I definitely want to try.

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  11. I just love my bread machine too. I agree with you on letting the machine do the work and then letting the loaf rise and bake in the oven. Nothing quite so good as some fresh from the oven bread!

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  12. I often use my bread machine to make the dough and then give it a second rise like that - it's a great idea! Your recipe sounds scrumptious. Thank you for linking it to Feed Me Tweet Me Follow Me Home This week's linky is now open and we'd love to see you there!

    By the way, this would be a great recipe to link to Let's Do Brunch. This week's linky is still open...

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  13. this looks great!

    I would like to invite you to link up to "Made it on Monday"..a WEEKLY RECIPE LINK PARTY, I host on my blog.

    http://larkscountryheart.blogspot.com

    *link ups are every WED.-SAT.*

    Hope to see you soon!

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  14. I love my bread machine. I use it just to knead too. I've heard that not using a bread machine to bake makes it last longer.

    This bread sounds wonderful!

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  15. Hi Melynda,
    Great post, I just love your rewind. Some recipes are just classic in our collection and we can use them over and over and they never get old. I love to make bread, I do have a bread hook on my Kitchen Aide, however I don't own a bread machine. I am sure they are very nice, I am still in the hand kneading mode. Your bread recipe looks delicious, I just love all the seasons and flavor of the recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

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  16. Congratulations Melynda,
    You are featured on Full Plate Thursday this week, enjoy!

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