Yeah, yeah, I know, you’re all sick of bread and if you’re not, you definitely hate rambling blog posts filled with pictures of mostly irrelevant stuff before you can get to the recipe. This will not help with the first one, but for the second…here is a link to skip right to the recipe.
I…barely ate bread before quarantine. I mean, I’ve always loved bread, but I started cutting back on it quite a while ago, and for a long time, had mostly cut it out of my daily routine – the occasional crusty loaf with soup, or a sandwich once every couple of weeks, but not as a daily part of breakfast. Buuuuuuut then quarantine happened and I started baking constantly. It was like a siren’s song – all those lovely pictures of bread on the Internet, how could I resist the urge to make some?
Also, I started a sourdough starter, so I’ll probably be posting about my first attempts at that pretty soon. I’m still settling on a name – I thought the Rye of Sour-on was cute, but my friends seem to be in favour of Jane Dough (or Grain Dough) or Beauty and the Yeast. Here it is:
But I digress. With most of the bread I’ve been making, I followed existing recipes pretty closely, so I didn’t really think it worth posting about. But this one, I messed with a fair bit, so here goes.
The dough was pretty standard – two and a quarter teaspoons of active dry yeast, three quarters of a cup of warm water, a tablespoon of sugar, one and a half teaspoons of salt, about two cups of flour (I was out of bread flour, so I used all purpose. It worked fine), a drizzle of olive oil. I added a little bit of onion powder, too. I let that rise for about an hour, and chopped about five large cloves of garlic. Once the dough was done rising, I stretched it out until it was pretty flat and spread out the garlic and cheese on top. Then I folded the dough over the layer of garlic and cheese so that it was it was sealed in and shaped it into a loaf. On top, I put some butter, more garlic (…I got annoyed and used jarred minced garlic here. Yeah, yeah, don’t judge me. But if you’re going to do the same, I’d probably swap where you put the jarred garlic inside and the chopped garlic on top), and more cheese. Then I baked it at 375 degrees for about 35 minutes.
Garlic and Cheese Stuffed Bread
- 2 cups all purpose flour
- 2 and 1/4 teaspoons active dry yeast
- 3/4 cups warm water
- 1 tablespoon sugar
- 1 and 1/2 teaspoons salt
- Chopped garlic
- 1 teaspoon onion powder
- Shredded cheese
- 2 teaspoons olive oil
- Add the sugar, yeast, and water to a bowl and stir to combine. Let sit for 5 to 10 minutes until the mixture foams up.
- Add salt, onion powder, olive oil, and 1 cup of flour to the yeast mixture. Stir until smooth. Continue adding flour, 1/4 cup at a time, until a soft dough forms.
- Knead the dough until smooth and no longer sticky.
- Cover the dough with a damp towel and let rest to rise for an hour, or until doubled in size.
- Deflate the risen dough and stretch it flat.
- Spread the chopped garlic across half the dough, reserving some for the top of the loaf. Do the same with the cheese.
- Fold the dough over the layer of garlic and cheese, pinching the dough closed around it and forming a loaf.
- Transfer the loaf into a greased pan.
- Gently spread butter over the loaf, then spread the reserved garlic and cheese on top.*
- Let rest for about half an hour.
- Bake at 375°F for 35 minutes.
*If you would like the garlic and cheese to adhere better, replace the butter with an egg wash – beat one egg with a tablespoon of water and lightly brush it over the surface of the loaf before adding the cheese and garlic.