Garlic and Cheese Stuffed Bread

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.

Ta-da!

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Garlic and Cheese Stuffed Bread

  • Difficulty: Easy
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Ingredients

  • 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
  • Butter

Method

  1. 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.
  2. 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.
  3. Knead the dough until smooth and no longer sticky.
  4. Cover the dough with a damp towel and let rest to rise for an hour, or until doubled in size.
  5. Deflate the risen dough and stretch it flat.
  6. Spread the chopped garlic across half the dough, reserving some for the top of the loaf. Do the same with the cheese.
  7. Fold the dough over the layer of garlic and cheese, pinching the dough closed around it and forming a loaf.
  8. Transfer the loaf into a greased pan.
  9. Gently spread butter over the loaf, then spread the reserved garlic and cheese on top.*
  10. Let rest for about half an hour.
  11. 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.

Quarantine Quaffing: The Good Old Fashioned Art Of Cooking To Escape Boredom

What’s a girl to do in a time when everyone’s supposed to be self isolating as much as possible, and after that, when there’s a stay a home order? It seems…food. Here are some of the many things I’ve been making in the past month or so.

We begin at the very beginning of self isolation, when the staying at home was a little bit more casual – you know, before it became mandatory and everywhere started running out of paper products. At this point, food hadn’t really been very appealing to me for a while, so I was at the point of needing things that were easy to eat and boldly flavoured. So I made some pseudo-shakshuka. I did not have the patience to poach the egg, at all, so I fried it and put it on top of the tomato sauce and tossed some goat cheese into the mix. I cheated a bit by using tomato paste instead of just cooking down the tomatoes for however long it took, but I think it still tuned out pretty well!

You know when you finish most of a box of pasta, then have tiny quantities left of several different ones that aren’t enough individually to make an entire meal? I used the remainder of a couple boxes to make pasta salad! Some celery, red onion, half a tomato, and a whole lot of pesto and balsamic vinegar! Does it look good? Not even remotely. Was it delicious? Hell yeah it was.

You know what else is delicious? Chocolate chip cookies.

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These cookies were awesome. I put them in a box and they stayed soft and chewy for the whole week and a half it took to finish them. You can’t go wrong with cookies! I mean, next time I make them, I’ll add a bit more salt, and maybe a little more maple syrup. But they were still great.

Confession: I put ridiculous quantities of garlic into absolutely everything I make. Because of this, when I came across the phrase “roasted garlic soup” in something I was reading…I immediately had to try it.IMG_3250

An enormous quantity of roasted garlic, some fried minced garlic, vegetable broth, herbs, a splash of cream, and bam! Soup! It was awesome. (I can’t remember if I included chopped onion or not. I don’t think I did? But I put onion in almost everything, so it’s hard to be sure.)

I almost always make avocado toast on fried bread. Sometimes, I include cheese or onions. This time, I had a bit more time, and I wanted something a little different, so I tried it on garlic bread instead, with crispy cheese.

I like to cook. But I’m really not often fond of recipes that take a whole lot of time or need precise measurements. I’m a fan of things that I can throw together quickly and get a tasty result. But when you’re sitting at home under a low buzz of anxiety, sometimes you need some foods that are a little more involved – so I made pierogi. They are not pretty, but they survived and they taste good.

They had a potato and cheddar filling. I boiled all of them, then fried some and froze the rest. They defrosted surprisingly well, too. I only had trouble with two of them – those two got stuck together and one tore when I tried to separate them. Luckily, they’d already been boiled, so frying them went fine.

And because we’re in quarantine…I think it’s time for the obligatory bread pictures:

The one on the left is garlic pull-apart. The one on the right is cheddar rosemary. The dough for both was your basic bread dough, plus the add ins. Like the cookies, this also needed a bit more salt. Other changes I’d make for the garlic one would be to add more butter and maybe even whole roasted cloves, instead of minced garlic. For the cheddar rosemary, I’m thinking jalapenos. I can never stay away from that flavour combo for too long.

I’ll probably post the recipes later. How’s everyone holding up in quarantine?