Garlic Bread with Cheese Chunks

Published

Below is an adapted cheesy bread recipe that I’ve made twice now. The recipe (which features large chunks of white cheese) was inspired by some bread I had on a trip to Boston. I thought I would share the recipe since I had trouble finding others like it on the Internet.

In short: I started with a simple white bread recipe, threw in some extra spices, and added cubed cheese chunks right before the final proof.

Enjoy!

Ingredients

  • 1 1/2 tsp instant yeast
  • 2 3/4 cup all-purpose flour
  • 1 cup lukewarm water
  • 2 tsp olive oil
  • 1 tsp salt
  • 1+ tsp garlic powder
  • 1+ tsp onion powder
  • 1+ tsp oregano
  • 1/2-1/3 cup of Jarlsberg (or Swiss) cheese

Preparation

  1. Combine all dry ingredients into bowl – separate salt/spices and yeast on top of flour
  2. Add olive oil; add water in stages while mixing with spatula or hands until combined; add more water if struggling to get dough to combine
  3. REST – 15 minutes – let the yeast activate
  4. Knead by hand for 5-7 minutes
  5. REST – 60 minutes – move into an oiled bowl; roll dough so top gets some oil as well; cover and put in a warm place
  6. Punch down the dough – insert cheese cubes into bottom of dough
  7. REST – 60 minutes – move dough onto parchment paper lined baking sheet and let proof
  8. Preheat oven to 400 – if using a dutch oven, preheat that as well
  9. Feel free to punch down dough again; transfer dough and parchment paper into dutch oven and place in over
  10. Bake for 45 minutes covered in the dutch oven; remove parchment paper and lid of dutch oven and bake 10-15 more minutes

Preparation, Annotated with Photos and Videos

  1. Combine all dry ingredients into bowl – separate salt/spices and yeast on top of flour
Paul Hollywood suggests keeping the salt and yeast separate.. Does it matter?
  1. Add olive oil; add water in stages while mixing with spatula or hands until combined; add more water if struggling to get dough to combine
  2. REST – 15 minutes – let the yeast activate
  3. Knead by hand for 5-7 minutes
  1. REST – 60 minutes – move into an oiled bowl; roll dough so top gets some oil as well; cover and put in a warm place
  2. Punch down the dough – insert cheese cubes into bottom of dough
If you look closely, you can see the cheese cubes; I tried to keep them covered with dough
  1. REST – 60 minutes – move dough onto parchment paper lined baking sheet and let proof
  2. Preheat oven to 400 – if using a dutch oven, preheat that as well
  3. Feel free to punch down dough again; transfer dough and parchment paper into dutch oven and place in the oven
Don’t forget to score the bread for the ventilation!
  1. Bake for 45 minutes covered in the dutch oven; remove parchment paper and lid of dutch oven and bake 10-15 more minutes
Getting hungry..

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