Soft, buttery, oozing with cheese and herbs …oh so garlicky! Garlic Bread π it’s the perfect accompaniment to my soups, salads, pastas….almost everything!! I can never refuse a warm slice of Garlic Bread… Can you? π
I really don’t remember the first time I had Garlic Bread…I just remember having one slice after the other and enjoying every bite…no ketchup / dips or salsas needed…at least for me. However it goes really well with my Spicy Mayo DipΒ .βΊοΈ
Garlic Bread is typically made with French Baguette…by slicing it diagonally and smearing it with some olive oil..minced garlic..some herbs and / or mozzarella or some cheddar…drooling!!!
However, I have used another recipe and made my Garlic Bread from scratch..and it’s super – duper easy! Its yummy and uses all the ingredients that are readily available in every kitchen. Besides, baking my own bread makes me all proud! π βΊοΈ Here goes the recipe …
Yield: 2 breads 7″ each
Equipments: large mixing bowl, parchment paper / aluminium foil, baking tray, measuring cups & spoons, a kitchen towel, a small bowl, a spoon.
Ingredients:
Bread:
2 cups APF (maida)
1 1/2 tbsp active dry yeast / instant yeast*
salt to taste
1/4 cup olive oil (you can use refined oil too)
3/4 cup warm water
a pinch of sugar.
1 tsp dried Italian herbs (you can use fresh herbs too)
Garlic butter:
5 tbsp softened Amul butter (salted,if you have used unsalted butter then pls season it with salt & pepper)
4 nos minced garlic cloves
1/4 tsp chilly flakes
1/2 cup grated Cheddar Cheese
1/2 tsp dry Italian herbs
Method for the Bread:
Take the warm water in a cup, sprinkle sugar and active dry yeast into it, cover it and let it prove for approx 10-15 mins (if using instant yeast, pls skip this step, add it directly to the flour and other ingredients*). Next, in a large mixing bowl add the flour, salt, dried or fresh herbs. Mix it thoroughly and make a well in the centre and pour in the frothy yeast if using the active dry yeast option along with oil. Mix everything and make soft dough. Cover it with a kitchen towel and set it aside for 1 hr 15 mins for the first proving. After 1 hr 15 mins…punch the dough down and let it prove for the second time for 45 mins. After 45 mins, shape your dough into a large bread or into two breads. Set it on baking tray which has been lined with aluminium foil / parchment paper. Set it aside for 30 mins.
Method for Garlic Butter:
Mix the butter and minced garlic and set it aside.
Assembly:
Preheat the oven @ 200’C for about 10 mins. Brush the top of the proved breads with the garlic butter and sprinkle the chilly flakes and the Cheddar, dried herbs. Bake for 25 – 30 mins or until it turns golden brown around the edges and the Cheddar will have turned crisp. Voila! There you go…π that wasn’t tough right?!
Serve it warm with any dips or ketchup..or if you’re like me..have them own their own!
Happy Baking!
Love,
Shreya π
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