The smell of bread baking entices almost everyone to follow the aroma. It’s warm and welcoming. Once out of the oven, a slice with butter or other condiments is divine. Not everyone feels their baking skills are up to par for taking on the bread challenge. This recipe will show you how easy it can be and versatile, too.
Possible substitutions for this dish include:
Cheddar cheese: Monterey Jack, Gouda, Provolone, Havarti, Colby, Munster
Garlic: Parsley-sage, Onion-oregano, Rosemary-thyme, Chive-basil
Seasoned salt: Garlic salt, Onion salt, Fleur de Sel, Sea salt
You can also simply add other spices to your cheese bread. Parsley pairs beautifully with garlic, for example.
Cheesy Garlic Bread Round
The smell of bread baking entices almost everyone to follow the aroma. It’s warm and welcoming. Once out of the oven, a slice with butter or other condiments is divine. Not everyone feels their baking skills are up to par for taking on the bread challenge. This recipe will show you how easy it can be and versatile, too. Possible substitutions for this dish include:Cheddar cheese: Monterey Jack, Gouda, Provolone, Havarti, Colby, MunsterGarlic: Parsley-sage, Onion-oregano, Rosemary-thyme, Chive-basilSeasoned salt: Garlic salt, Onion salt, Fleur de Sel, Sea saltYou can also simply add other spices to your cheese bread. Parsley pairs beautifully with garlic, for example.
Ingredients
- 2 cups warm water (NOT hot)
- 1 tbsp active dry yeast (any brand)
- ¼ cup sugar
- 2 tsp seasoned salt
- 4 cups of all-purpose Flour
- 8 oz Cheddar cheese
- 2 tbsp Garlic, minced
- Oil
Instructions
- Place ¼ of the warm water, yeast, and sugar together.
- Let the mixture set until you see a healthy head of bubbles, meaning you’ve activated the yeast.
- Slowly mix three cups of flour into the mixture until well integrated along with the salt.
- Follow with the fourth cup.
- When the dough pulls away from the sides of your mixing bowl, it should be done. Check, however, to see if it’s slightly elastic and smooth. If not, slowly add in extra flour.
- Let the dough sit for 1 ½ hours, covered in a warm place for the first rise.
- Add the cheese and garlic.
- Knead the dough for 5 minutes.
- Start folding inward on one side.
- Follow with the second turned in on the first, sprinkle ¼ of cheddar cheese and ¼ tbsp garlic.
- Now fold the third side on the second, topping it with ¼ cup cheddar and ¼ tbsp garlic.
- Finally turned the fourth side onto the third. Again, top with ¼ cheddar and ¼ tsp garlic.
- Continue folding by quarters.
- After 4 minutes, stop and press your finger into the dough. If it springs back into place, it’s ready for the second proof. If the impression remains, continue kneading for 1-2 minutes more.
- Cover and let the dough rise for another 45 minutes.
- About 20 minutes in, gently cut two small slits so they look like an X. Continue for the other 25 minutes.
- Preheat the oven to 350.
- Oil an oven-proof round pot or a cookie pan (or use parchment paper to avoid sticking).
- Put the dough into the pot/pan (if a pan, place it in the center), and place it in the oven.
- Check the bread after 30 minutes. Give it a tap. It should sound hollow.
- Sprinkle the top of the bread with the remaining cheese and garlic, letting the cheese melt.
- Transfer the finished bread to a cooling rack. Wait 10 minutes before slicing.
Notes
Tip: If you are having a party, you can use this as a vessel for a dip.