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Hasselback Garlic Cheesy Bread

2013-12-27
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INGREDIENTS:

1 cup Warm Water
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 White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter

DIRECTIONS:

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. 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 reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. 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.

For step by step directions: Begin mixing the dough in a large bowl.

Bread 4One hour later, I got me some purdy lookin’ dough!

Bread 5Punch that dough down and divide into two equal balls.

Bread 6Roll those dough balls into two baguette shapes the length of your baking sheet. I like to twist mine because {1}they look cool and {2}it helps keep them from shrinking.

Bread 7Cover with plastic wrap and let it rise for 30 minutes. Then preheat your oven to 400 degrees and place the pan nearby to get all that extra warmth seeping from your oven.

Bread 8They should have doubled by the time the oven is preheated {about 45 minutes later}. Reduce the oven temp to 350 and bake for 20 minutes.

Bread 9In the mean time, grab some of your garlic herb butter…

Bread 10And melt it down. It’s so much faster working with melted butter.

Bread 11You’re gonna want to slice some cheese too. I used a sharp white cheddar. OH yeah.

Bread 12After 20 minutes, your french loaves should start to golden. Take them out of the oven and brush with some melted butter. Bake another 5-7 minutes or until perfectly golden. Remove from oven and cool 15 minutes. Now, we could stop here and have two lovely french loaves of bread but I’m insane and must add butter and cheese. So, lets keep going!

Bread 13Slice your bread into 1 inch slices 3/4 of the way down. It’s important to let your bread cool at least 15 minutes so that when you cut it it doesn’t squash the loaf right down. Make sure you use a bread knife too! *Important*

Bread 14Once your bread is sliced, take that garlic butter and slather it on top and in between all those cracks. Be generous!

Bread 15Then put your slices of cheese into those cracks and bake it another 5 minutes or until all that cheese is melted.

Hasselback Bread Final 1Hello, lover.

Hasselback Bread Final 3

 

 

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