Cheesy Garlic Bread

Ingredients

• 225 mL Milk (whole milk, room temperature)
• 30 g Granulated Sugar
• 4.5 g Instant Dry Yeast (1.5 teaspoons)
• 300 g Bread Flour (sifted)
• 5 g Salt (about 1 teaspoon)
• 50 g Unsalted Butter (for dough) (softened, cut into cubes)
• 50 g Unsalted Butter (for garlic butter) (softened)
• 2 tbsp Garlic Paste (store‑bought or homemade)
• 1 tsp Chili Flakes (optional for a mild kick)
• 2 tbsp Fresh Parsley (chopped)
• 200 g Shredded Mozzarella Cheese (full‑fat, shredded)

Instructions

1. Prepare Yeast Mixture

   In a mixing bowl combine 225 mL milk (room temperature) with 30 g sugar and 4.5 g instant dry yeast. Stir gently until the yeast dissolves.

   Time: PT5M

2. Combine Dry Ingredients

   Sift 300 g bread flour into a separate bowl, add 5 g salt, and whisk to distribute evenly.

   Time: PT5M

3. Form the Dough

   Make a well in the flour, pour in the yeast mixture, and stir with a spatula until a shaggy dough forms.

   Time: PT5M

4. Initial Kneading

   Knead the dough on a lightly floured surface for about 5 minutes until it comes together.

   Time: PT5M

5. Add Butter and Continue Kneading

   Incorporate 50 g softened butter into the dough and knead for 15 minutes until the dough is smooth, elastic, and passes the window‑pane test.

   Time: PT15M

6. First Proof

   Place the dough back in the bowl, cover with a kitchen towel, and let it rise for 60 minutes. For a faster rise, set the bowl in a turned‑off oven with a glass of hot water beside it.

   Time: PT60M

7. Prepare Garlic Butter

   In a small bowl mix 2 tbsp garlic paste, 50 g softened butter, 1 tsp chili flakes (optional), chopped parsley, and a pinch of salt until smooth.

   Time: PT5M

8. Punch Down and Roll

   Gently punch down the risen dough to release air, turn it onto a lightly floured surface, and roll into a rectangle about 1 cm thick.

   Time: PT5M

9. Layer Garlic Butter and Cheese

   Spread the garlic butter evenly over the rolled dough, then sprinkle the shredded mozzarella generously over the entire surface.

   Time: PT5M

10. Shape and Second Proof

    Roll the dough tightly into a loaf, tuck the ends under, and place it snugly into a greased loaf pan. Cover loosely and let rise for another 60 minutes.

    Time: PT60M

11. Preheat Oven

    Preheat the oven to 180 °C (350 °F).

    Time: PT10M

    Temperature: 180°C

12. Brush Top with Garlic Butter

    Remove the loaf from the pan, brush the top generously with any remaining garlic butter.

    Time: PT2M

13. Bake

    Place the loaf in the oven and bake for 30 minutes, or until the top is golden‑brown and the cheese is bubbling.

    Time: PT30M

    Temperature: 180°C

14. Cool and Serve

    Remove the bread from the oven, let it rest for 10 minutes, then slice and serve while warm.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g