Hasselback Garlic Cheesy Bread
This bread is a delicious and easy-to-make treat that is perfect for any occasion. The bread is made with a simple dough that is flavored with garlic and cheese. It is then baked until golden brown and crispy.
This bread is a delicious and easy-to-make treat that is perfect for any occasion. The bread is made with a simple dough that is flavored with garlic and cheese. It is then baked until golden brown and crispy.
- Carbohydrate 58.8015242291128 g
- Cholesterol 50.3746661875 mg
- Fat 19.1288128238539 g
- Fiber 2.07870301191298 g
- Protein 14.6014610232858 g
- Saturated Fat 11.4780246385532 g
- Serving Size 1 1 Serving (144g)
- Sodium 202.116991292467 mg
- Sugar 56.7228212171998 g
- Trans Fat 1.57531546235309 g
- Calories 469 calories
Step-by-step
- In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
- 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. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 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.
Swapping the bread flour for standard all-purpose flour will yield a tighter, less chewy crumb due to lower protein content. Yeast activation requires a water temperature between 105 and 110 degrees Fahrenheit; hotter liquid kills the culture instantly, while cold water stalls fermentation. When kneading bread dough in a mechanical mixer, keep the speed at setting two or lower to prevent motor strain and friction heat that ruins the gluten structure.
Pairing rich, butter-laden loaves requires acidic or bitter counterweights to cut through the heavy fats. A sharp vinegar-dressed green salad featuring arugula or endive provides the necessary contrast. Pickled red onions or fermented giardiniera also break through the heavy dairy profile without adding competition to the plate.
Hasselback cutting techniques originated in Sweden, traditionally applied to potatoes before migrating to baked goods and proteins. The method creates maximum surface area for fats and proteins to crisp and melt simultaneously. Cutting precisely three-quarters of the way through the loaf preserves structural integrity, preventing the base from splitting apart under the weight of the cheese.
Leftover portions stale quickly due to the high fat and dairy content. Store wrapped in aluminum foil at room temperature for up to twenty-four hours, then reheat in a 350-degree oven for eight minutes to restore the crust. Microwaving creates a tough, rubbery texture by over-heating the internal moisture.
