Monday, November 18, 2013

Garlic Cheesy Bread

For quite a while now I have been longing to try out a new bread recipe. I came across this one, and knew at once that I had to attempt it. Unfortunately both times I baked it (yes, it was yummy enough to make twice in one week) it was overcast outside, accounting for the bad lighting. However, I shall inform you to be very cautious while making this fantastic recipe. If not very careful, this bread will immediately vanish (meaning that it will instantly be gobbled up) upon emerging from the oven.
The garlic butter used in this recipe can be easily obtained at a grocery store, or you can make your own. I just melted a stick of unsalted butter, mixed in some garlic powder, garlic salt, regular table salt, onion powder, and parsley. You can also add some oregano, I bet that would be good.

Have an amazing Monday!

15 minutes after baking, smother slice the bread 3/4 of the way down, smother with garlic butter, and stuff with cheese. Yum!

Once you're done with that process, shove them back into the oven for 5 more minutes, remove from oven, and enjoy!

Garlic Cheesy Bread:


1 cup warm water

1 tablespoon honey

1 envelope active dry yeast (2 1/4 teaspoons)

1 teaspoon salt 3 cups bread flour

olive oil, for greasing surfaces

1/3 pound sharp white cheddar (I didn't measure it, just sliced enough cheese to fill the cracks I had cut in the bread)

1/2 cup garlic butter


In a large bowl, stir water, honey, and yeast together. Let yeast sit until foamy, about 5 minutes. Once you know that yeast is active, stir in stalt, and the flour in 1/4 cup increments. If you are using a stand mixture, be sure not to increase you speed higher than a 2 or 'stir'. 

Once dough begins to pull away from the sides of the bowl, and it seems to be pretty clean, let it knead the dough for about 5 minutes longer. After 5 minutes the dough should be smooth and tacky, but when touched, shouldn't leave any one your fingers.

Grease the bowl and the dough. Cover with plastic wrap and let it rise for 60 minutes until doubled in size.

Punch down dough and cut into two equal portions. Form into two long baguettes, the length of the cookie sheet. Twist the bauguettes. Preheat oven to 400 degrees F, and place the dough close to the oven where it's nice and warm. Once oven is preheated, remove plastic wrap from dough, and reduce heat to 350 degrees F. Place the dough into the oven, and bake for 20 minutes.

Meanwhile, slice the cheddar cheese into thin slices, and melt the butter (or make your own garlic butter!). Pull the loves out of the oven and brush with melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove and cool 15 minutes.

Cut 1-inch slices 3/4's of the way through the loaves. Brush garlic butter in between each slice, and shove some cheese into the slits. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately. 

Note: I got is recipe from ""

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