Cheesy Garlic Bread
About this recipe
This Cheesy Garlic Bread is a game-changer for your snack or side dish lineup. With a crispy exterior and a soft, fluffy inside, it's packed with rich garlic butter and gooey cheese that melts in your mouth. The golden crust adds a perfect crunch, making it a delightful comfort food that you'll want to make again and again.
The recipe features a simple yeast dough that rises beautifully, resulting in layers that are both airy and flavorful. The addition of garlic paste and a generous amount of cheese elevates this dish to a whole new level of deliciousness.
Ingredient notes
- The recipe uses 300 g of bread flour, which is equivalent to 2.25 cups, not 1.25 cups as previously mentioned.
- For the cheese, a mix of mozzarella and cheddar is recommended, totaling 250 g.
Tips from The apron’s video
- Sifting the flour is important for a light and lump-free dough, so don't skip this step!
- Perform the windowpane test to ensure your dough is kneaded enough; it should stretch thin without tearing.
- If your kitchen is cold, place the dough in a switched-off oven with a cup of hot water to create a warm, humid environment for rising.
Good to know
- How long does it take to make this Cheesy Garlic Bread?
- The total time to make this Cheesy Garlic Bread is about 2 hours.
- What should I do if I don't have bread flour?
- If using all-purpose flour instead of bread flour, reduce the liquid slightly as all-purpose flour absorbs less.
No life story here — the video and the recipe are the whole point. All credit to The apron: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the yeast mixture by combining 225 ml of room temperature milk, 30 g of sugar, and 4.5 g of instant dry yeast in a bowl. Mix well and set aside.
- 2
Sift 300 g of bread flour into a large bowl. Add 5 g of salt and mix well to combine.
- 3
Slowly pour the yeast mixture into the flour mixture, stirring until combined. The dough will be sticky.
- 4
Transfer the dough to a lightly floured surface and knead for 3-4 minutes. Then add 20 g of soft butter and continue kneading for at least 15 minutes until the dough is soft, smooth, and elastic. Perform the windowpane test to check the dough's readiness.
- 5
Place the kneaded dough in a greased bowl, cover it, and let it rise for 1 hour in a warm environment.
- 6
While the dough is rising, prepare the garlic butter mixture by mixing 2 tbsp of garlic paste, 50 g of soft butter, 1 tsp of chili flakes, chopped parsley, and salt to taste until smooth.
- 7
Once the dough has risen, punch it down to release air and roll it out on a lightly floured surface.
- 8
Spread the garlic butter mixture evenly over the rolled-out dough, then generously add cheese on top.
- 9
Cut the dough into strips, stack them, and place them in a bread mold snugly but not too tight.
- 10
Cover the mold and let the dough rise for another hour. Preheat the oven to 180°C (350°F).
- 11
Before baking, brush the top with extra garlic butter. Bake for 30 minutes until golden brown and crispy.
Credit where it’s due: this recipe was transcribed from The apron’s original video on YouTube. Follow them there — it’s their dish.
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