Cheese and garlic bread recipe

 

Fall is upon us! For me that means testing out new recipes that keep my family cozy on chilly fall nights. I came across a few recipes along the lines of what I was looking for and combined and tweaked them a bit to make it fit what I had on hand. It turned out so good and looks really impressive after following simple steps to get there. Using instant yeast is a great way to take out alot of the waiting time that comes with baking bread and from my experience if you stick to the recipe you will get incredible results. 

Ingredients-

• 6 1/2 cups all purpose bread flour 
• 2 tsp salt 
• 5 Tbsp white sugar 
• 1 cup lukewarm water
•  1 cup plus 2 Tbsp lukewarm buttermilk 
• 1 1/2 Tbsp instant yeast 
• 1/4 cup melted butter 

Seasoning variations-

Gouda and chive (to make one loaf):

• 2 cups shredded gouda cheese
• 1/4 cup minced chives 

Parmesan, Garlic and Herb (to make one loaf):

• 1 1/2 cups freshly grated Parmesan
• 1/2 tsp minced garlic or garlic powder
• 1/4 cup minced herbs (I used green onions)
• 1/4 cup butter, at room temperature

Instructions- 

In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar

In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.

Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.

Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes).

If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.

Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.

• For the Gouda and chive Bread: spread shredded gouda and chives evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
• For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.

Grease two 8-inch by 4-inch loaf pans and set aside.

Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.

Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.

Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.