Cheese Pennies Crackers

Cheese Pennies

8 ounces (2 cups) finely grated sharp cheddar cheese*
8 tablespoons (1 stick, 4 ounces) butter
1 ½ cups unbleached all-purpose flour
¾ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon cayenne
Paprika (optional)
Put all ingredients into a food processor with plastic blade and mix until the dough forms a ball.

Can use up to a tablespoon of water if the dough doesn’t seem to come together. Transfer the dough onto some wax paper or parchment paper, that has been dusted with flour. Roll it into a 16-inch log about 1 ½ inches in diameter.
Wrap the log in waxed paper or plastic wrap and chill it in the freezer for 30 minutes.
(If you want to freeze it longer, make sure to remove it from the freezer about 30 minutes before you want to slice it into pennies.)
Preheat over to 400˚F.
Remove the plastic wrap or waxed paper, and, using a bench or serrated knife, slice the log crosswise into 1/8-inch rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about ½ inch between; they won’t spread much as they bake. Sprinkle them with a bit of paprika, if desired.
Bake the cheese pennies for 12 to 14 minutes, or until they’re just beginning to brown. Remove them from the oven and let cool on the pan for several minutes before transferring them to racks to cool completely.

Recipe adapted from: King Arthur Cookbook
*Glenda’s Notes: I used medium cheddar, recipe also calls either sharp cheddar or fresh Asiago cheese.
I didn’t need to add any water. Didn’t have dry mustard, so used regular mustard.
We loved them! Next time I might add some different spices to give it a kick. Any suggestions!

BBD#16 Cottage Cheese Bread

http://hoghigh.blogspot.com/2009/01/bread-baking-day-16-bread-with-cheese.html

I enjoy using my baking talent through the BBD (Baking Bread Day),  and this month is cheese breads. There are so many recipes and that I decided to try out 3 different types. One being the date breads with pineapple cream cheese spread, cheese breads and cheese crackers.

So here is the Cottage Cheese Bread:

The recipe:2 cups warm water (105˚)

2 packages active dry yeast

1 cup sourdough starter

2 cups creamed cottage cheese

2 cups shredded sharp Cheddar or Longhorn cheese (8 ounces)

½ teaspoon baking powder

2 tablespoons dill seeds

2 tablespoons vegetable oil

2 tablespoons sugar

2-3 teaspoons salt

6 ½ to 7 ½ cups all-purpose flour

 

Warm a large bowl. Pour water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Stir in sourdough starter, cottage cheese, shredded cheese, baking powder, dill seeds, oil, sugar and salt. Beat in 6 to 7 cups flour, ½ to 1 cup at a time to make a stiff dough. Beat well after each addition. Turn out onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes, adding remaining flour if necessary. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise about 2 hours or until doubled in size. Generously grease two 9”x5” loaf pans; set aside. Punch down dough. Shape into 2 loaves and place in prepared pans. Cover with a cloth and set in a warm place free from dra

fts. Let rise about 2 hours of until doubled in size. Preheat oven to 375˚F.  Bake 40 minutes or until loaves sound hollow when tapped with your fingers. After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning. Turn out of pans. Cool top side up on a rack . Makes 2 loaves.

 

Recipe from Sourdough Cookery

**Glenda’s notes: I did use Cheddar cheese, didn’t use dill seeds.

As I was kneaded I didn’t let it get stiff, as I would have used way too much flour. So I let it rise sticky and it still made 3 loaves of bread, all of which were good!

Moist bread, maybe I could of let it bake another 5-8 minutes.

I did let it bake for 45 minutes.

I thought what was interesting is that the cottage cheese turned dark on the outside and still white on the inside.

Kids loved it. 

Let it cool before slicing, otherwise it falls.**