Sunday, March 4, 2012

Hasselback Garlic Cheese Bread

Cheese. Bread. Garlic. Heaven.

I stole this picture from the recipe, mine wasn't very pretty. But it sure was good!

Bake bread. Stick some cheese in it. Gooey, garlicky goodness. Do I really need to say more?

Hasselback Garlic Cheese Bread
Adapted from Lauren's Latest

1 cup warm water
1 tbs honey
2 1/4 tsp yeast
1 tsp salt
3 cups flour
Olive oil
1/3 pound sharp white cheddar, or any other cheese
1/2 cup garlic butter (or butter with whatever combination of garlic and spices you want)

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes.Stir in salt and the flour in 1/4 cup increments. Kneed the dough until smooth and elastic. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. Cover with plastic wrap and rise an hour. Bake at 350 for 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
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.
Serve immediately.

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