Cornmeal Flatbread

I wanted to try this bread because I have lots of cornmeal in bulk that I am not using. I wanted to find some more recipes to help me use it up. So I share a bread that I found on familyfun.com. It worked out perfect that I had this in my "to try file" because I also got fresh rosemary in one of my baskets so I could give this recipe a try.

I only put 6 slices of tomatoes on mine and let the other half with only the herbs and cheese sprinkled on it. It was a nice side dish. My kids enjoyed it. The only draw back is if you don't eat all the pieces with the tomatoes it doesn't keep well.

Cornmeal Flatbread

Cooked on a baking sheet and sliced into squares, flatbread makes a versatile alternative to your standard dinner rolls. And your kids can lend a hand by pressing the dough into the pan and drizzling it with olive oil. In this version, cornmeal gives the bread a crispy crust, the perfect base for layering on fresh tomato, rosemary, and Parmesan.

Ingredients

• 2 cups warm water (105ºF to 115ºF)
• 1 packet active dry yeast
• 4 1/2 to 5 cups unbleached flour, plus more for kneading
• 1/3 cup finely ground yellow cornmeal
• 1 tablespoon table salt
• 20 or so Kalamata olives, pitted and halved or quartered (optional)
• 4 tablespoons extra-virgin olive oil

• 1 tomato, cored and thinly sliced vertically
• 1/2 red onion, very thinly sliced (I used sweet onions)
• 1/2 teaspoon coarse salt
• Freshly ground pepper to taste
• Leaves from 5 to 6 small sprigs rosemary
• 1/4 cup shaved fresh Parmesan

Instructions

1. Measure the water into a large mixing bowl. Sprinkle the yeast over the water and stir it with a wooden spoon. Let the mixture stand until the yeast dissolves and small bubbles form, about 5 to 7 minutes.

2. Add 4 cups of the flour, the cornmeal, and the table salt and stir the mixture until the ingredients are uniformly combined. Stir in the olives, if you're using them. Add another 1/2 to 1 cup of flour and knead the dough in the bowl until it holds together.

3. Turn the dough out onto a floured surface and knead it until smooth and elastic, 5 to 7 minutes. Shape the dough into a ball.

4. Measure 1 tablespoon of the olive oil into a large bowl. Add the dough, then turn it to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm area until it has doubled, generally 1 to 1-1/2 hours.

5. Heat the oven to 475ºF. Coat a rimmed baking sheet (ours was 17 by 12 inches) with 1 tablespoon of the olive oil. Punch down the dough and transfer it to the prepared sheet, using your fingertips to press it out to fit the pan.

6. Drizzle the remaining 2 tablespoons of oil over the dough. Again, let the dough rise in a warm area, uncovered this time, until it's puffy, about 30 minutes.

7. Press your fingertips into the dough to form small indentations across the entire surface. Then top it with the sliced tomatoes and red onion, and season it with the coarse salt and freshly ground pepper. Distribute the rosemary leaves across the surface, lightly pressing them into the dough.

8. Bake the bread until it's brown and crusty, 20 to 25 minutes, then top it with Parmesan. Enjoy it warm or at room temperature. Serves 8 to 10.

Basic Dough for Pizza, Breadsticks, and More!

I got this recipe from Emily S. recipe blog. We had homemade pizza last night. My family liked it. I loved the single rise aspect of this dough. It was perfect for us last night. I mixed it together and let it rise while we were at wrestling practice. When we came home we tossed the pizza together and dinner was served. One thing I need to remember for next is that I want to split the dough into 2 pizza's or pizza and a pan of bread sticks. I used it all in a large jelly-roll pan and the crust was nice and thick. I loved it that way but if I needed to stretch it out and make more I definitely think it could have been stretched. We will be making this again, but it hasn't replaced our all time favorite pizza dough, which takes 2 hours to produce. Great recipe! Thanks Emily for sharing.

Basic Dough-Pizza/Pita/Pretzel/Bread sticks

2 C. Warm Water
1 1/2 Tbsp. Yeast
2 Tbsp Sugar
2 tsp. salt
4-5 cups flour

Mix together until you have a sticky dough that pulls away from the side of the bowl. Let rise 1 hr. (this is the only rise that you have to do with this recipe)

Pitas: Roll small balls of dough into flat circles (about 8 inches), place in preheated oven (about 450) on a hot cookie sheet or baking stone. Bake for 3-5 min, they should puff up in the center, if they don't they work great to fold over.

Pizza: Roll out and top with your favorite pizza toppings, bake 20-25 min at 400 degrees or until bottom is crisp.

Pretzels: Roll into long, thin ropes and fold over to make pretzel shape. Dip in water mixture that is about 1 cup water, 2 tsp baking soda , sprinkle with salt and bake at 400 for about 10 min. Brush with butter and add more coarse salt if desired.

Bread sticks: Roll into 2 rectangles. Place on cookie sheet, brush with butter, garlic, salt, Parmesan cheese, and anything else you want. Cut in to strips. Bake at 400 for 20 or so min. Brush generously with melted butter again after removing from oven. Serve warm. :)

Macaroni Grill Bread

Macaroni Grill Bread (Jamie Cooks it Up-blog)

Yield: 2 loaves

Time: 1 1/2 hours start to finish

1 1/2 t active dry yeast

1 C warm water

3 T olive oil

1/4 t sugar

2 1/2 C flour

1 1/2 t salt

1/4 t McCormick Italian Seasoning Grinder

1/4 t cracked black pepper

3/4 T fresh rosemary, snipped

1 egg

butter and salt

1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.

2. Add the salt, oil and 1 C flour. Mix for 30 seconds to incorporate.

3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.

4. When all of the flour is incorporated mix on high for about 7 minutes.

5. While your mixer is doing it's fine work, get your herbs and seasonings ready to go. I like to snip rosemary with scissors. You don't want to eat any of the thick stem that rosemary comes on, only the little needles.

6. When your dough is done mixing add the rosemary, pepper and Italian seasoning. Mix just until incorporated.

7. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.

8. Divide the dough into 2 parts. Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.

9. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread.

10. In a small bowl whisk an egg until frothy. Brush the egg all over the top of the loaf and into the cracks.

11. Place the loaves into a warm oven. (I set mine to 170) Let them rise until doubled in size, about 15 minutes.

12. Turn your oven up to 370 degrees and bake for about 20 minutes, or until golden brown.

13. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter. Be careful to not get too much. I always use freshly cracked salt. You can buy both salt and pepper crackers at Costco these days. Look on the spice aisle.

The end....hope you enjoy!

Quick and Easy Bread Sticks

I got this recipe from Lynda Nelson while living in Montana. It is always amazing to me how I forget about simple recipes like this that are a hit with my family. Why I don't make them more often. I made these for a simple dinner with soup when I had my nieces and nephews for the day. They loved them so much and asked for the recipe to take home to their mom. Then she asked me to make them for our Father's Day meal assignment and so we had them twice in one week. Guess I should be prepared to make them more often this fall.

Bread Sticks

1 Tablespoon instant yeast

1 1/2 cups warm water

1 Tablespoon honey

1 teaspoon salt

4 cups flour

Mix together and knead in mixer for 10 minutes. Meanwhile melt 1/2 cup butter or margarine in a cake pan in the oven. (I always use half the amount of butter and use a cookie sheet). Be careful not to scorch the butter. When dough is ready, roll it out into a rectangle similar in size to your pan. Cut into 1 inch strips. Place in pan, turning so all sides are coated with melted butter. Sprinkle with garlic salt and Parmesan Cheese Let rise about 15 minutes. Bake 20-25 minutes at 425 degrees.

Jill Breakfast Casserole

My mom has some great egg casserole dishes. This is a combination of my mom's and her friend Kay Johnson's breakfast casseroles and downsized, because of what I had on hand and how big I personally needed it to feed my family. My family usually makes these for brunches on special occasions like baby blessings and holiday's. (I will have to make my mom's version one of these days and post it!)

Jill's Breakfast Casserole

In a prepared 8 x 8 baking dish, covered with bread pieces.

4 slices of bread, crust cut off and cut into large cubes

Mix together well then pour over the layer of prepared bread:

6 eggs whipped

1/2 cup milk

1/2 teaspoon salt

Smidgen Paprika

1/8 teaspoon Dried Mustard

Pinch Black Pepper

Next layer the following ingredients on top of bread and eggs:

3/4 cup Browned Hamburger

(Seasoned to taste and cooked with onions, garlic salt, Salt and Pepper)

1/2 cup shredded Colby Jack Cheese

1 can drained mushrooms (optional)

2 Thinly sliced Green onions

Bake at 350 degrees for 30 minutes or until eggs are no longer runny. ( We like ours to look a little moist when we take it out.)

Lion House Cinnamon Rolls

This was my first attempt at making cinnamon rolls and I was pleased with the outcome on the taste. I have some learning to do on how to roll them out and roll them up so that they look pretty when all is said and done! We were invited to a friends house for dinner so we took half of the for dessert and saved the other half for our Sunday Conference Brunch. They are definitely best hot from the oven. But the boys loved them either way--No Complaints here!

Cinnamon Rolls

2 1/2 cups water
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup nonfat dry milk
2 Tablespoons active dry yeast
1 cup granulated sugar
1 Tablespoon salt
7 cups all-purpose flour (All the Lion House recipes I've tried have always taken more flour than called for, to make it work)
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1 Recipe of Powdered Sugar Icing (see below)

Place water, oil, eggs, vanilla, and dry powdered milk in a large bowl of an electric stand mixer and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 cup sugar, salt, and flour.

Put dough hood on mixer and ix for 10 to 15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, about 1 1/2 hours. Turn dough out onto a well-floured surface and roll out into a rectangle shape (I think I rolled mine to big). Brush with melted butter. Sprinkle with sugar and cinnamon. Roll up rectangle lengthwise and cut into 1-inch slices. Grease a cookie sheet or line with parchment paper. Place rolls on cookie sheet, cover with plastic wrap, and allow to rise until doubled in size 1 to 1 1/2 hours.

Bake at 375 degrees for 12 to 14 minutes. After baking, let rolls cool slightly before frosting. Frost with Powdered Sugar Icing or Buttercream frosting. Makes about 18 rolls. (I got two jelly-roll pans full around 24+Rolls)

**Note: If you want to make the dough a day ahead, mix dough according to directions. Instead of allowing dough to rise, place it in an oiled bowl, cover with plastic wrap, and refrigerate overnight. When ready to use, remove dough from refrigerator and follow directions for rolling out, rising, and baking. It will take longer for the shaped rolls to rise because dough will be cold.
{Lion House Bakery cookbook, P 9}


Powdered Sugar Icing

2 cups powdered sugar
1 teaspoon vanilla
1/4 cup half and half or evaporated milk (I used regular 1% milk)

Mix all ingredients together in a small mixing bowl and beat until light and well mixed.

{Lion House Bakery cookbook, P 9}

Lion House Dinner Rolls

I gave these rolls a try and they were wonderful, moist, and simply delicious. The family and guest loved them too.

2 cups warm water
2/3 cup nonfat dry milk (instant or non-instant)
2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cups all-purpose flour or bread flour. (This was more like 7 cups for me! What did I do wrong? :-0)

In large bowl of electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add another 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Dough will be getting stiff and remaining flour may need to be mixed in by hand. (my Kitchen Aid had no problem with the 7 cups I ended up using). Add 1/2 cup more flour mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. It is not necessary to use the entire amount of flour (unless you are Jill of course! Then you have to use two additional cups to get the dough not overly sticky, but not stiff! Whatever works right?!)

Scrape dough off sides of bowl and pour about one Tablespoon oil all around sides of bowl. Turn dough over in bowl so its covered with oil. (This helps prevent dough from drying out.) Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired share and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size.

Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 1/2 dozen rolls.

*I watched the Lion House Roll clip at Deseretbook.com and they demonstrated how to cut and fold these rolls. They used the length and width of your finger when it is held our in the "L" shape. Makes an easy tool when you can simply use your hand.

Italian Bread Bowls

***This recipe actually comes from www.myrecipes.com !!

We tried these rolls from Melanie of sisterscafe.blogspot via realmomkitchen.blogspot.com.

It was a great and inexpensive dinner when paired with the crock-pot cream of potato soup.

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer-I used my kitchen aid), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups, I think I used 6 1/2 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Update**1/ 22/2010 These are pretty big bread bowls. A HUGE serving. I will make them into 12-16 bowls next time.

Oreo Banana Bread-Picky Palate

My kids loved this and we thought it was tasty. I had a hard time getting it out of my little loaf man (like a muffin tin), but in a small loaf pan it wasn't as much of a problem. I opted not to use the glaze and we enjoyed it all the same. I asked Jack his honest opinion of it and he said, "I thought when you told me it had oreo's in it that it was going to be SO GOOD, but it was just okay and it probably isn't worth the calories." YIKES am I rubbing off on my husband!? Since when did men start worrying about the total number of calories in comparison to how things taste! I thought it was good. I like that the chocolate was just enough and didn't overpower the banana bread flavor itself. If you haven't checked out the Picky-Palate you might find it to be a fun experience. This gal is creative and I love her writing style when she post.

Cookies and Cream Banana Bread from Picky-Palate

1 1/2 sticks butter
1 Cup granulated sugar
2 eggs
4 medium size ripe bananas (or 3 Large bananas)
1 teaspoon vanilla
1 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
15 Oreo cookies, broken into pieces

1 Cup powdered sugar
2-3 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugar until well combined. Slowly beat in egg, bananas and vanilla until combined. Place flour, baking soda, cinnamon and salt into a large bowl. Slowly add to wet ingredients. Stir in Oreos until just combined.

2. Scoop dough into 16 very mini loaf pans or 2 bread pans that have been sprayed with cooking spray. Muffin tins would work great too. Bake for 28-35 minutes if you are using the mini pan or 45-55 minutes for the normal bread pan. Toothpick comes clean from center.

3. Whisk powdered sugar and cream in a medium bowl until a nice drizzling consistency is reached. Drizzle over top of each bread and serve. Makes 16 mini loaves or 2 full loaves.
__________________________

Basic Pizza Dough-Authentic Neapolitan Dough

I tried this AUTHENTIC NEAPOLITAN PIZZA DOUGH this past week and it was very good. If you like a good rustic and chewy thick pizza crust you might give this one a try. I got this recipe from a Cuisine at Home magazine. I have yet to try a recipe out of it that hasn't gotten rave reviews from my family and extended family (Chicken Piccata's and Japanese style Pork Cutlets). I didn't get a picture of it because it was during time Jack was gone for two weeks to Ecuador and dinners even though I had it planned ahead of time seemed to sneak up on me and the kids. 

Makes three 10-14" Pizzas
Total Time 2 hours

Combine:
1 1/2 cups warm water (105-115 degrees)
2 Tablespoons sugar
2 1/4 teaspoon active dry yeast

Mix:
3 1/2 cups all-purpose flour
1/2 cup bread flour
1 Tablespoon Kosher or sea salt

Add to Yeast mixture:
3 Tablespoons Extra-Virgin Olive Oil
Pour yeast/oil mixture into flour and knead.


Combine water, sugar and yeast. Poof until foamy, about 5 minutes.
Mix flours and salt in bowl of heavy-duty stand mixer fitted with dough hook.
Add oil to yeast mixture.
Pour yeast mixture into flour mixture and knead on low speed for 10 minutes (or the same amount of time by hand). Dough will be elastic ad slightly sticky.
Place dough in a lightly oiled bowl (I spray mine with PAM), turn to coat. Cover with plastic wrap and let rise in a warm place until doubled, 1 hour.
Punch dough down and divide into three pieces; shape into balls and place on a floured work surface. Lightly brush dough with oil, cover completely with plastic wrap and let rise another 45 minutes. Meanwhile preheat oven to 550 degrees (mine only goes to 500 degrees) with stone on lowest rack. *Stone should be preheated for at least 30 minutes
Shaping the dough: The dough should remain undisturbed until you're ready to shape it. With that said, take a ball of dough and using your fingers, pat it out from the center to the edge. Leave the edge a bit think so it puffs when baked. Stretch it further , lifting it by the edge and working your way around the circle. For thinner, crisp crust, use a rolling pin to flatten the dough into a larger circle. Once shaped transfer dough to a flour dusted peel (I huge wooden looking spatula- I don't have so I use a flexible cutting board), assemble your pizza, and move to the oven. Bake until edges are golden brown and your cheeses are melted.

Refrigerator Biscuits

These are the biscuits Aubrey Walker serves with her White Chicken Chili! Delicious!! She got the recipe from Essential Mormon Celebrations by Julie Badger Jensen. Sorry I don't have a picture of this, but it looks like the typical Baking Powder Biscuit.

1 (.25 oz) pkg dry yeast (equivalent to 1 1/2 tsp.)
1/2 cup warm water
5 cups flour
3 Tablespoons sugar
1 Tablespoon Baking Powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or shortening (No wonder they are scrumpteous!)
2 cups buttermilk

Dissolve yeast in 1/2 cup warm water. Let stand 10 minutes. In a large bowl, sift together flour, sugar, baking powder, soda, and salt. Cut in the butter with a pastry blender or two knives. In a seperate bowl, combine buttermilk and dissolved yeast mixture; add to dry mixture, stirring only until moistened. Put dough in a large plastic container. Cover and refridgerate for serveral hours before baking. Dough can be stored in refigerator for up to one week. When ready to bake, carefully roll out dough to 1/2" thickness on a well floured surgace. Cut desired shape (When Aubrey brought these to us they were hearts so this is now called "Heart Bread" by Cameron and Quin.). Place biscuits on a greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden brown. Makes 3 dozen biscuits. (Aubrey said that she prefers to cook them all the day she makes them. She doesn't like the way they taste after being refigerated beyond the first day.)

"Stupid Easy Good Crusty Peasant Bread"

Lynnette calls this "stupid easy bread" because you mix the ingredients together and let it rest on the counter all day, knead it about 10 times and bake it. The results an awesome artisan bread that looks like you bought it at a bakery. I have seen this recipe on other blogs (Sisters Cafe and others-they are all a little different but their roots are all the same tracing back to a New York Times food column.) Thank you Lynnette for sharing your version and making me look good! My family loves it!! It is SUPER EASY and if I can make this gorgeous bread anyone can.

**I use all water 1 1/4 cups and the 1 Tablespoon of White Vinegar for my liquids and followed the recipe as instructed.  It has turned out great every time! I also used my huge dutch oven turkey roaster pan and cooked two loafs side by side with no problem.  Jack wants me to try to par bake them--up to the point where you remove the lid cool it and freeze it then we can bake it the rest of the way and have it hot and fresh when we want it.

Lynnette's recipe and instructions:

3 cups (15 ounces) unbleached flour

1/2 teaspoon instant yeast (cheat and add a little more yeast if you are in a hurry)

1 1/2 teaspoon salt

3/4 plus 2 tablespoons (7 ounces) water, at room temperature or a little bit warmer

1/4 cup plus 2 tablespoons lager beer (I use O'Dooles non-alcoholic or even water if I'm out of beer)

1 tablespoon white vinegar (this gives a slight sourdough flavor, substitute 1 tablespoon water if you prefer)

Put flour, yeast, and salt in a large mixing bowl. Dump in water, beer, and vinegar. Stir with a spatula or wooden spoon until a shaggy ball forms. I usually end up mixing with my hand to make sure all the flour is mixed with the liquid. No need to knead. Really. Cover the bowl with plastic wrap and let rest for about 4 to 8 hours, or more, on the countertop. Sometimes I mix the dough just before bed and bake mid-morning the next day. If you need more time before you are ready to bake the bread punch the dough down and let rise again. And again, if you need.

Place a sheet of parchment paper over a medium mixing bowl. Spray parchment with cooking spray. Dump dough onto a lightly floured counter top and gently knead about 10 turns. Shape dough into a ball and transfer to prepared parchment paper. The dough and paper will sink into the bowl Cover bowl lightly with plastic wrap and let rise about 1 hour. 

Place a 6-qt enameled cast iron dutch oven with a tight fitting lid into the oven and preheat to 500 degrees while dough rises, at least 30 minutes. If your dutch oven has a plastic-type handle it will stink at high temperatures. I ordered a metal replacement knob for my pot.

Reduce oven heat to 425 degrees. Dust top of loaf with flour and using your sharpest knife, make 3 slashes over top of loaf. Remove super hot lid from top of pot. Using parchment paper as a sling, lift dough out of bowl and gently place into preheated pot, paper and all. The parchment paper will stick up all around the sides. Don't worry, just put the lid on as tightly as possible and bake for 30 minutes. NO PEEKING. Remove lid and continue baking for 5 to 10 minutes more until loaf is a deep golden brown. Dump loaf out of pan, place onto cooling rack, remove and discard toasted parchment paper, and let loaf cool for at least 45 minutes before cutting. If bottom of loaf is too dark reduce the oven temperature by 5 or 10 degrees and/or reduce baking time next time.

Other versions:

Asiago Cheese Bread:

To the original recipe add 1/2 cup (2 ounces) asiago cheese (cut into little tiny cubes) into flour mixture. Proceed with recipe. This is my current favorite bread - so full of flavor and texture. It makes amazing panini sandwiches. 

Cranberry Pecan/Walnut Bread:

To the original recipe add 1/2 cup chopped toasted nuts of choice and 1/2 cup dried cranberries (craisins) into flour mixture. Proceed with recipe.

Jalapeno Cheddar 

Italian Herb