Twisted Garlic And Cheese Bread Recipes
TWISTED GARLIC AND CHEESE BREAD
I found the inspiration for this recipe on pintrest.com and just used my own pizza dough recipe in it's place. It's a hit in our house! =]
Provided by Jenny White
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- 1. Dissolve yeast in water. Add sugar and salt. Add other dough ingredients and stir until mixture forms a ball. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, knead dough on a lightly floured surface for a few minutes. The dough should be smooth and tacky, but when touched shouldn't leave any dough on your fingers.
- 2. Turn upside down and pour enough veggie oil to coat ball of dough. Let dough sit in bowl in a warm place, covered(paper towel, plastic wrap, etc.) until doubled in size. (about an hour)
- 3. Punch down the dough and separate into two equal portions. Form into two long baguettes the length of the cookie sheet. Twist each baguette(helps it keep its length)and cover again and let rise 30 minutes.
- 4. Preheat oven to 350 while you're waiting for the dough to rise. Once oven is preheated put the bread into the oven and bake 20 minutes.
- 5. While the bread is baking, mix melted butter and garlic powder for quick garlic butter.
- 6. Pull bread out of the oven after 20 minutes and brush with garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
- 7. 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.
- 8. Serve right away with dipping sauces of your choice or eat the way it is. =]
GARLIC AND CHEESE CRACK BREAD
Provided by Food Network
Time 35m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a small saucepan on low heat on the stove, melt butter, then add garlic, salt and pepper.
- Score top of the bread on a diagonal into small diamonds, being sure not to cut all the way through.
- Using your fingers, pry bread cracks open and stuff with brick cheese, being careful not to rip the bread. Using a basting brush, cover the loaf with the garlic butter.
- Top with Cheddar-Monterey Jack cheese and sprinkle Italian seasoning on top.
- Bake until golden brown, 10 to 15 minutes.
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- Place the warm water in a large bowl. Sprinkle the yeast over top of the water. Let sit for about five minutes or until bubbly. Stir in honey. Add the flour and salt, a cup at a time, until dough pulls away from sides of bowl and is no longer sticky. Remember, it is easier to work with dough that has not had too much flour added.
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