Soft, buttery, oozing with cheese and herbs …oh so garlicky! Garlic Bread 🍞 it’s the perfect accompaniment to my soups, salads, pastas….almost everything!! I can never refuse a warm slice of Garlic Bread… Can you? πŸ˜›

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 .☺️


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! πŸ˜‹ ☺️ 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.



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.


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…πŸ˜€ 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!


Shreya πŸ’•

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