Garlic Herb and Cheese Pull Apart Bread - Bawang Bawangan

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Garlic Herb and Cheese Pull Apart Bread - - I love a food mash. The idea of ​​throwing two good things together to create a new wonderful thing always makes me smile (I think of pizza cones and cronuts). So when I was asked to invent a recipe using a new mash up ingredient soon to get to the supermarket shelves, I couldn't resist!

Philadelphia is launching a new grated cheese product that is a cream cheese mash and tasty cheese all in one. It was perfect, because I wanted to try a recipe for a while, which would be the perfect vehicle to show off this new cheese.

The sweet and savory desserts are making their way on the Internet for a while; of time now, and I saw their rise with interest. When I approached to create a recipe using Philatelic and Grated Flavors, the idea of ​​preparing a bread and a garlic was so well received that I started designing the recipe immediately.

Really, you could use this recipe for any savory disassemble. For my recipe, I used half a quantity of tested and tested pizza dough from my family as a base for bread (this makes two separate straws) and then I seasoned with a mixture of fresh herbs, garlic and cheese which is then cut into squares and piled up one above the other to fit into a loaf (see below). Apart from waiting for the dough to get up and try, the rest is pretty simple - and the results are delicious.

It becomes a bit messy by cutting the stakes one over the other with a little of grass - and -cheese-alanche every so often, but what is cooking without getting your hands dirty? In the end it is worth it as the resulting bread is moist, incredibly fragrant and perfect to serve as a side dish to your next meal. And, since it makes two, you can always freeze the second loaf before cooking it for the next time there are people coming and you want to impress with some homemade bread.

Herb bread and cheese

  • 500g flour
  • 1/2 tablespoon of dried yeast granules
  • 1/2 spoon of salt
  • 1/2 spoon of sugar
  • 1/2 teaspoon of bread conditioner
  • 325 ml of water at room temperature
  • 1/2 tablespoon of olive oil
  • 1 clove of crushed garlic
  • 1/3 cup of parsley chopped continental
  • 1/3 cup chopped basil
  • 1/4 cup chopped rosemary leaves
  • 1 tablespoon butter
  • 200g Grilled fillet and tasty cheese
Mix the flour, yeast, salt, sugar and bread in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water while stirring. When all mixed together the ingredients should come together in a ball at this point transfer onto a floured bench.

Add olive oil to the dough ball and knead. If necessary, add the extra flour if it becomes too sticky and continue to work the dough. The dough is extremely important as it is a necessary technique to ensure that the dough rises and is soft. You want to kneel the dough until the consistency is smooth and elastic.

Return the dough to the bowl, cover it with a welcome wrap and then a towel and keep it warm until the mixture doubles - this can take 1 - 1.5 hours depending on weather conditions).

Once you have risen, put the dough back in the bowl and take it, cut it in half and roll it into a large rectangle about 50 cm x 25 cm, then cut the edges to straighten it.

Distribute the top of each with 1/2 butter, then distribute the crushed garlic, the mixture of herbs and the grated and tasty cheese on both rectangles.

Cut each rectangle into strips, at the height of the jar, a very sharp knife and arrange the strips on top of each and cut the overlapping strips into squares the width of your cans.

Grease or align the cans of bread, then place the squares on top of each other, turn the pile on its side and put them in the boxes (don't worry if your dough doesn't reach the edge of the cans, the ; dough will rise with the final test). Cover the boxes in the right package and set aside for 30 minutes.
At this stage, if you want to freeze the loaves you can do it.

Preheat the oven to 190 ° C
Remove the wrapper from the loaves and bake for 55 minutes until the tops are golden. Remove from the pan and let stand for 10 minutes before removing from the tin and serving h0t.

Chew Town would like to acknowledge his partnership with Philadelphia for this post. You can read Chew Town's disclosure statement here for more information on the brands Chew Town chooses to work with and why. The recipe above was created, developed and photographed by Chew Town using the ingredient of Grate Philly & Tasty at the request of Philadelphia.

*** UPDATE *** I had many questions about how to cut and stack the dough to fit the pan. Please find a modified image above (third image below) with how to prepare the dough.

Reference : - how much is a clove of garlic
Tag : Garlic

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