Easy Recipes
Cheese Garlic Bread
Ingredients
Method
Preparation
- In a mixing bowl, combine warm milk, sugar, and dry yeast. Stir gently to dissolve and cover the bowl with a clean towel. Let it sit for 10 minutes until foamy.
- Add all-purpose flour and salt to the activated yeast mixture. Stir until a shaggy dough forms.
- Incorporate the minced garlic, melted butter, and fresh parsley into the dough. Mix until fully combined.
- Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
- Place the dough back in the bowl, cover it with plastic wrap and a kitchen towel, and let it rise in a warm spot for 30 minutes until it doubles in size.
- Punch down the dough to release air, then stretch and fold it over itself. Let it rise again for another hour.
- Once risen, divide the dough into 8 equal pieces. Shape each piece into a ball and let them rest for 20 minutes.
Cooking
- Roll out each ball into a 5-inch circle. Place a generous spoonful of shredded mozzarella in the center of each circle, fold the edges over the filling, and pinch to seal. Shape them back into balls.
- Heat a lightly greased frying pan over low heat. Carefully place the filled dough balls seam-side down in the pan. Cover and cook for 20–25 minutes until golden brown.
- For the garlic butter topping, melt 2 tablespoons of butter, then stir in the minced garlic and a pinch of salt. Brush this buttery mixture on the cooked bread.
- Carefully flip the bread over, cooking for an additional 15–20 minutes until golden brown and cooked through. Sprinkle with remaining parsley and cheese before serving.
Notes
Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, place in a preheated oven at 350°F (175°C) for 10 minutes wrapped in foil to maintain moisture, then uncover for another 5-10 minutes for a crispy finish.