GARLIC HERB AND CHEESE APART BREAD
I do love a food mash up. The idea of throwing two suitable things together to make a brand new brilliant element constantly makes me smile (think pizza cones and cronuts). So, whilst i was requested to come up with a recipe the usage of a new mash up element quickly to hit grocery store shelves I couldn’t resist!
Philadelphia is launching a new grated cheese product that is a mash up of cream cheese and attractive cheese multi function. How perfect, because I were wanting to strive a recipe for a bit at the same time as now which could be the ideal car to exhibit this new cheese.
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| GARLIC HERB AND CHEESE APART BREAD |
Savoury and candy pull aside breads have being winding their way around the net for a little even as now, and i've watched their rise with interest. whilst approached to create a recipe the use of Grated Philly and attractive, the concept of making a garlic herb and cheese pull aside bread became so well received that I got onto planning the recipe at once.
Really, you can use this recipe for any savoury pull aside. For my recipe, I’ve used a half of quantity of my family’s attempted and tested pizza dough because the bread base (this makes pull aside loafs) after which topped it with a fresh herb mixture, garlic and cheese which is then reduce into squares and piled on pinnacle of every other to in shape in a loaf pan (see underneath). aside from looking ahead to the dough to upward thrust and prove, the rest of it is quite simple – and the consequences are scrumptious.
INGREDIENTS:
- 500g plain flour
- 1/2 tablespoon dried yeast granules
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
- 1/2 teaspoon bread improver
- 325ml water at room temperature
- 1/2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/3 cup chopped continental parsley
- 1/3 cup chopped basil
- 1/4 cup chopped rosemary leaves
- 1 tablespoon butter
- 200g Grated Philly and Tasty cheese
INSTRUCTIONS:
- Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.
- Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.
- Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather).
- When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.
- Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and grated philly and tasty cheese over both rectangles.
- Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.
- Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins (don't worry if your dough doesn't reach the edge of the tins, the dough will rise again with the final proof). Cover the tins in glad wrap and set aside for 30 minutes.
- At this stage, if you want to freeze the loafs you can.
- Preheat oven to 190° Celsius.
- Remove the glad wrap from the loaf tins and bake in the over for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.
