If you’re on the hunt for a new bread recipe, try this one for cheesy garlic pull-apart bread – it’s easy to make and perfect as a side dish or snack. Go on, give it a go!
“I always wanted to create a bread that is garlicky, cheesy and full of flavour yet easy to make. The rye flour in the bread gives that nuttiness and slight texture that the common pull-apart breads don’t have. Pair this bread with cheeses such as Comté and pecorino, plus a good dash of balsamic and olive oil.”
– Gayatri Singh
Cheesy Garlic Bread Recipe
- 260g unbleached bakers flour*
- 60g rye flour, lightly sifted
- 65g butter
- Two eggs
- 140ml whole milk
- One packet of instant dry yeast
- 10g sugar
- 10g salt
- 125g mild cheddar cheese, finely grated
- 60g parmesan cheese
- 2½ tablespoons butter
- 2 cloves of garlic, finely chopped
- Black pepper to taste
- Chilli flakes to taste
- 2 sprigs of thyme, chopped
- In the mixing bowl, add the butter and melt at 60°C for 2 minutes.
- Add in the milk, sugar, salt and yeast and activate it a further 10 minutes. The optimum temperature of the milk is 37°C.
- Now add the flour and eggs, and knead for 10 minutes in a standing mixer with a dough attachment. Check if the dough has come together or give it 1 more minute.
- Keep the dough in the mixing bowl to rise in a warm place for at least 1 hour, or until it becomes double in size.
- Melt the butter and add the garlic, salt, black pepper, chilli flakes and thyme for the stuffing. Keep aside.
- Knock the risen dough, and knead it for about 2 minutes to make a small round. Add the finely grated cheddar cheese and fold it into the dough properly.
- Make small balls of 40g each and line them in circles in your baking tin. Spread the melted butter and garlic mixture on the top generously, and sprinkle on the parmesan cheese.
- Cover the pan with a tea towel and let it rise for another 30 minutes. Bake for 30 to 40 minutes in preheated oven at 180°C (350°F).
- Serve warm!
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