Cheesy Garlic Bread

95 mins
Serves 12
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Directions

  1. 1In a bowl, add warm milk (160 ml), sugar (19 g), salt (3/4 tsp), and yeast (1 tsp). Stir until all ingredients are combined.
  2. 2In a bowl, add warm milk (160 ml), sugar (19 g), salt (3/4 tsp), and yeast (1 tsp). Stir until all ingredients are combined.
  3. 3In a bowl, add warm milk (160 ml), sugar (19 g), salt (3/4 tsp), and yeast (1 tsp). Stir until all ingredients are combined.
  4. 4Add olive oil (30ml) and flour (260 g). Mix everything together to form a shaggy mass of dough.
  5. 5Add olive oil (30ml) and flour (260 g). Mix everything together to form a shaggy mass of dough.
  6. 6Add olive oil (30ml) and flour (260 g). Mix everything together to form a shaggy mass of dough.
  7. 7Transfer the dough to a clean work surface and knead for 6-8 minutes until it becomes soft, smooth, and elastic. Shape it into a ball.
  8. 8Transfer the dough to a clean work surface and knead for 6-8 minutes until it becomes soft, smooth, and elastic. Shape it into a ball.
  9. 9Transfer the dough to a clean work surface and knead for 6-8 minutes until it becomes soft, smooth, and elastic. Shape it into a ball.
  10. 10Prepare the toppings: Slice mozzarella cheese into small pieces, chop coriander leaves (2 tsp), and grate 3 cloves of garlic (approx. 2 tsp). Mix them with butter (30g) and a pinch of salt.
  11. 11Prepare the toppings: Slice mozzarella cheese into small pieces, chop coriander leaves (2 tsp), and grate 3 cloves of garlic (approx. 2 tsp). Mix them with butter (30g) and a pinch of salt.
  12. 12Prepare the toppings: Slice mozzarella cheese into small pieces, chop coriander leaves (2 tsp), and grate 3 cloves of garlic (approx. 2 tsp). Mix them with butter (30g) and a pinch of salt.
  13. 13Grease the baking pan with butter, line it with parchment paper. Roll out the dough to the shape of the baking tray. Place it in the prepared pan and press evenly to fit.
  14. 14Grease the baking pan with butter, line it with parchment paper. Roll out the dough to the shape of the baking tray. Place it in the prepared pan and press evenly to fit.
  15. 15Grease the baking pan with butter, line it with parchment paper. Roll out the dough to the shape of the baking tray. Place it in the prepared pan and press evenly to fit.
  16. 16Using a sharp knife, score the dough deeply to make a square pattern. Spread the garlic butter mixture evenly over the surface and fill the creases with cheese.
  17. 17Using a sharp knife, score the dough deeply to make a square pattern. Spread the garlic butter mixture evenly over the surface and fill the creases with cheese.
  18. 18Using a sharp knife, score the dough deeply to make a square pattern. Spread the garlic butter mixture evenly over the surface and fill the creases with cheese.
  19. 19Proof the dough: Cover the baking tray with plastic film and let it sit and rise in a warm environment for 40 minutes.
  20. 20Proof the dough: Cover the baking tray with plastic film and let it sit and rise in a warm environment for 40 minutes.
  21. 21Proof the dough: Cover the baking tray with plastic film and let it sit and rise in a warm environment for 40 minutes.
  22. 22Bake at 350°F (180°C) for 32-35 minutes. If the top turns golden brown early, tent the tray with aluminum foil to prevent over-browning and continue baking.
  23. 23Bake at 350°F (180°C) for 32-35 minutes. If the top turns golden brown early, tent the tray with aluminum foil to prevent over-browning and continue baking.
  24. 24Bake at 350°F (180°C) for 32-35 minutes. If the top turns golden brown early, tent the tray with aluminum foil to prevent over-browning and continue baking.
  25. 25After baking, let the bread sit for two minutes before removing from the pan.
  26. 26After baking, let the bread sit for two minutes before removing from the pan.
  27. 27After baking, let the bread sit for two minutes before removing from the pan.

Ingredients

  • 160 ml warm milk
  • 160 ml warm milk
  • 160 ml warm milk
  • 19 g sugar
  • 19 g sugar
  • 19 g sugar
  • 3 4 tsp salt
  • 3 4 tsp salt
  • 3 4 tsp salt
  • 1 tsp yeast
  • 1 tsp yeast
  • 1 tsp yeast
  • 30 ml olive oil
  • 30 ml olive oil
  • 30 ml olive oil
  • 260 g flour
  • 260 g flour
  • 260 g flour
  • 175 g mozzarella cheese
  • 175 g mozzarella cheese
  • 175 g mozzarella cheese
  • 2 tsp coriander leaves
  • 2 tsp coriander leaves
  • 2 tsp coriander leaves
  • 2 tsp garlic
  • 2 tsp garlic
  • 2 tsp garlic
  • 30 g butter
  • 30 g butter
  • 30 g butter

Equipment

bowlwooden spoonclean work surfacerolling pinknifegraterbaking trayplastic filmaluminum foil