Saturday, March 17, 2012

Hasselback Garlic Cheesy Bread

I was over at Lauren's Lastest a while back when I saw this delicious looking garlic cheesy bread. This thing screams out that it needs to be made, am I right or am I right?

The original recipe calls for bread flour, but you know what? You can make your own bread flour! "For every 1 cup of bread flour that you need: Place 1 tablespoon of vital wheat gluten into a 1 cup measuring cup. Then top it up to 1 cup with all purpose flour. Dump this out into a bowl and whisk together until well combined" (Quote from Cooking with Alison). So make your own bread and cake flours from now on, okay? Okay!

The original recipe also uses store bought garlic butter, but I'm too lazy (and cheap) to go buy some garlic butter, so we're going to make our own. Yay! I got the recipe from this really shady looking site named Garlic Butter Recipe. I'm sure that means their recipe is totally legit.


1 cup warm water (about 100 F, not Celsius!)
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp Cheddar

Garlic Butter:
1/2 cup butter, softened
2 teaspoons minced garlic
1/8 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon Italian seasoning
Pinch of ground black pepper
Pinch of ground paprika

1. In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active (when it's all bubbly and puffy), stir in salt and the flour in 1/4 cup increments. I didn't bother using a mixer, so I used a spoon to mix.

This is the yeast mixture right after being mixed.

This is when the yeast is active and all puffy.

This is the dough right after it came together.

2. Once the dough comes together, let it rest for 5 minutes. Come back and knead the dough until your hands are super super tired. The dough should be smooth and tacky, but not sticky (as in does not stick to your fingers). Grease a bowl with some olive oil and roll the dough around in it so that the ball of dough is also greased up. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. Keep it in a warm place like in a sun beam with kitty cats or an oven (that is off).

Right after lots of kneading. It's so smoooooooth!

I actually went away for like 4 hours so the dough's really really big!

3. While you're waiting for the dough to rise, make your garlic butter. In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with salt, Italian seasoning, pepper and paprika. Mix until smooth. I used fresh parmesan, not the dry Kraft stuff, but I'm sure it'll be fine with it too.

4. When the hour is up, check on your dough. Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. Basically I just made the dough into an oval-ish shape and then wrung the two ends while pulling the dough apart slightly. This formed a nice even diameter shape for me and a nice twisty appearance.

5. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap from the dough and reduce oven to 350F. Brush on a nice thick layer of the butter mixture, leaving enough for a second brush later. Put the bread into the oven and bake 30 minutes or until bread begins to turn a golden brown.

Brush brush brush.

I got this silicone brush from Daiso for $1.50!

The photo is colored really weirdly, sorry. :(

6. While the bread is baking, cut your cheese into thin slices and melt your garlic butter in the microwave.

7. Pull loaves of bread out of the oven and allow to cool for 15 minutes. Cut 1-inch slices 3/4′s of the the way through the loaves. Do not cut through the bread. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.

Here's a close up of the bread after it was pulled from the oven the first time.


The bottom of the loaf, note that the slits did not go through the loaf.

The loaf when it's finished!

Close up!

The bread was really soft and I think it was well received!

1 comment:

  1. This bread is too good. So fluffy, airy, and full of flavors!

    I think if I can have this in bread stick sizes, it would be so good.