Swiss Cheese Soufflé Bread Food

SWISS CHEESE SOUFFLé BREAD

Steps:

• In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
• Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
• Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)
• Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

EGG SOUFFLE

Steps:

• Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
• Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
• Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess.
• In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
• Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
• Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately.

SWISS WOODS SOUFFLE

Steps:

• Arrange bread in an ungreased 13x9-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings; pour over bread and set aside. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk; spread over sausage. , Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving.

CHEESE & BREAD SOUFFLé

Steps:

• Preheat oven to 375°F (190°C).
• Melt butter in saucepan. Whisk in flour; cook and stir over low heat for 1 minute. Whisk in milk all at once; cook and stir until thickened.
• Remove from heat. Whisk in egg yolks, two at a time. Stir in cheese. Add mustard, salt and pepper; mix well. Transfer mixture to large bowl and set aside.
• Beat egg whites in medium bowl with electric mixer until stiff but not dry. Gently fold whites into cheese mixture. Stir in bread cubes. Pour into ungreased 8-cup (2 L) soufflé dish.
• Bake in preheated 375°F (190°C) oven until soufflé has risen and is golden brown, about 30-35 minutes. Serve immediately.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

BASIC SOUFFLé

Steps:

• Preheat oven to 375° F (190° C).
• Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
• Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
• Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
• Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
• Carefully pour into 4-cup (1 L) soufflé or casserole dish.
• Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

BREAD AND SWISS CHEESE SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• Cut the crust off of the baguette and chop the remaining bread into 1-inch pieces. Place the bread in a medium bowl and pour the hot milk over it. Let the bread absorb all of the milk, about 15 minutes.
• While the bread is absorbing the milk, crack the eggs. Separate the yolks and egg whites into 2 bowls. Whisk the yolks together and add the swiss cheese, scallions, parsley and black pepper. Stir well to combine and set aside.
• Using a hand mixer, a whisk or a standing mixer, beat the egg whites until stiff peaks form. If using a hand or standing mixer it will take just a couple of minutes. If using a whisk, it will take longer and it will be a work out - but not a really difficult one. It just takes a little patience. Pour the egg yolk mixture over the bread and milk and stir well to incorporate.
• Grease a souffle dish with the butter, making sure to grease the top as well as the bottom and the sides and pour the egg yolk/bread mixture in. Gently fold the egg whites into the mixture, in 3 steps. Doing it all at once can make the whites deflate. Be careful and be gentle with the egg whites though, even though you are staggering the process. Airy egg whites are the secret to an airy souffle. Carefully use a spatula to trace a 1-inch deep circle from the outside of the dish. That will help the souffle rise more in the middle.
• Remove the top rack from the oven, and bake on the center rack for 45-50 minutes or until it's puffed and golden brown. Don't open the oven to check on it though. Just peek through the door until the 45 minute mark. And if you open the door and notice that it needs a little more time at that point, close the door very gently. Remove the foil and serve immediately before it deflates.

SWISS CHEESE SOUFFLE

Steps:

• Butter the bottom and sides of a 1-cup round baking dish with 1/2 teaspoon butter. Sprinkle buttered surface with 1 tablespoon Parmesan cheese; set aside. In a small saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Add chives and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount into egg yolk; return all to pan, stirring constantly. Transfer to a bowl; set aside. In a bowl, beat egg white until stiff peaks form; fold half into yolk mixture. Fold in Swiss cheese, then remaining egg white. Pour into prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake at 375° for 30-35 minutes or until lightly browned and a knife inserted in the center comes out clean.

PANERA BREAD 4 CHEESE SOUFFLE RECIPE

Steps:

• Preheat the oven to 425°F.
• Place six 5-inch ramekins or six 5-inch tart pans on a sheet pan to catch any drips.
• Place a heavy-bottom saucepan over medium heat. Add the butter.
• Once the butter is melted, whisk in the flour. Cook, stirring constantly for about 30 seconds.
• Next, whisk in the milk and cook until it has thickened. Season with salt and pepper. Remove the pan from the heat and cool slightly.
• In a large bowl, whisk the eggs, cooled milk sauce, and cheeses until well combined.
• Unwrap the puff pastry and cut into 6 equal squares. Press each square into your ramekin or tart pan. Press it down in the bottom and up the sides really good.
• Divide the egg mixture between the ramekins.
• Bake until they are puffed up and golden brown. It should take 25 to 30 minutes.
• Remove from the oven and cool slightly before serving.

EGG AND CHEESE SOUFFLé BAKE

Steps:

• Heat oven to 350°F.
• Use pulsing action of blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic and dry seasonings; blend 1 min. or just until blended.
• Pour into 10-inch round baking dish sprayed with cooking spray. Stir in bell peppers, 1 cup cheese and 1/4 cup basil; top with remaining cheese.
• Bake 40 to 45 min. or until top is puffed and lightly browned. Sprinkle with remaining basil.
• Serve immediately.

CHEESE SOUFFLé

Steps:

• Smear the soft butter around the inside of your mold, and sprinkle the Parmesan around the sides and bottom. Preheat the oven to 425°. Melt the 2 teaspoons butter in a small pot, and stir in the flour. Let cook over low heat for a minute, then remove from the heat for a moment's rest. Now pour in the milk, whisking vigorously, and return to low heat to simmer for 1 minute, stirring constantly as the sauce thickens. Season with the salt and paprika. Again remove from the heat, and whisk in the egg yolk. Put the egg whites in a clean bowl, and beat until they form soft peaks. Add a dollop of the egg whites to the sauce, and mix in along with about half the cheese. Now fold in the rest of the egg whites and the cheese, and transfer everything to the prepared mold. Set in the middle of the oven, and turn the heat down to 375°. Bake for 18 minutes, until the top is lightly browned and the soufflé has risen.
• Variations
• You can make this single soufflé using about 3 tablespoons of a finely chopped cooked green vegetable or a couple of tablespoons of mushroom duxelles (page 138), or some minced ham, in which case you would want to use only a tablespoon of a milder cheese, such as Swiss.