As someone who loves garlic and cheese, this is heaven.
This soft and pillowy bread is not only stuffed with cheese that will give you an amazing cheese pull. It’s drenched in luxurious garlic butter made with roasted garlic that’ll make your garlic and cheese dreams come true.
Am I being dramatic? Yes. But is it that good and definitely worth a try? 100% YES
INGREDIENTS:
DOUGH-
- 100ml Milk, lukewarm
- 1tbsp White Sugar
- 4g Instant Yeast
- 1 Large Egg
- 240g Bread Flour
- 1tsp Salt
- 25g Unsalted Butter, softened
GARLIC BUTTER-
- 1 Whole Bulb of Garlic (or as many cloves as you want)
- Olive Oil
- 1/2 tsp Salt
- ~100g Unsalted Butter
- Handful of Parsley
OTHER-
- Egg Wash (1:1 ratio of egg and milk)
- 4 Babybel Cheese (or any stretchy cheese of your choosing, read tips below )
PREP:
- Butter a loaf tin thoroughly and place a sheet of parchment paper perpendicularly into the center of the tin. Make sure the two edges are sticking out so they can act as handles for when the bread needs to be taken out
STEPS:
- In a large bowl, combine milk and sugar. Sprinkle the yeast over and leave it to sit for 15min so it can activate
- Add egg, flour, and salt. Knead until a smooth dough forms. It will start out to be very shaggy and sticky, keep kneading it and it will become smooth as the gluten develops
- Gradually knead in the butter until it’s fully combined. Try not to add more flour even if it is sticky and continue kneading. After a while, it will reduce its stickiness and form a smooth surface
- Leave it in an oiled bowl, covered with clingfilm, and let it proof for 2hrs or until it doubles in size
- While it’s proofing, let’s roast the garlic: Cut either the bottom or top off of the bulb/cloves to expose the garlic inside. Wrap it in some aluminum foil and generously drizzle on some olive oil to coat the garlic. Add a pinch of salt and scrunch the aluminum foil to seal the garlic inside
- Place into a pre-heat oven at 180°C for 30min. When it’s ready, the garlic should become fragrant and super soft
- Add butter to a ramekin and microwave until mostly melted. Chop parsley finely and add it to the butter
- Squeeze the roasted garlic out of its peel and into the butter. Pour any remaining garlic-infused olive oil into it too! Mix and mash everything together
- When the dough has doubled in size, divide it into 4 equal pieces and shape into balls. Flatten each ball of dough and add the cheese into the middle. Fold the edge over the cheese until it’s fully encased
- Place all 4 cheese-filled dough balls into the prepped loaf tin, cover with clingfilm, and leave to rest for 30min
- Pre-heat oven to 180°C
- When the dough has poofed up, brush the loaf with an even layer of egg wash and place into the oven to bake at 180°C for 25-30min. Or until the tops are evenly golden
- While hot, generously brush on the garlic butter
- Enjoy while warm!
CHEESE TIPS:
- When choosing the right type of cheese is important. Use something stretchy but make sure it’s not too wet because it may make the bread soggy.
- Essentially any cheese that would work well in a grilled cheese would work well in here.
- You could even use a combination of cheeses to get your desired cheese flavor and stringiness
