🍞 Layered Cheese-Garlic Bread 📝 Ingredients: For the dough: Milk – 125 ml Dry yeast – 6 g Butter – 30 g Egg – 1 piece Sugar – 1 tbsp Salt – 0.5 tsp Flour – 290 g For the filling: Butter – 30 g Cheese – 60-80 g Garlic – to taste Fresh herbs – to ta...
🍞 Layered Cheese-Garlic Bread 📝 Ingredients: For the dough: Milk – 125 ml Dry yeast – 6 g Butter – 30 g Egg – 1 piece Sugar – 1 tbsp Salt – 0.5 tsp Flour – 290 g For the filling: Butter – 30 g Cheese – 60-80 g Garlic – to taste Fresh herbs – to taste Spices – to taste Egg yolk – for greasing 🔥 Preparation: Add the yeast and sugar to the warm milk, stir, and leave for a couple of minutes. Add the salt, softened butter, and egg. Gradually add the flour and knead the dough for about 15 minutes until smooth and elastic. Cover the dough and leave it in a warm place for 1 hour, or until doubled in size. For the filling, mix the softened butter with minced garlic, chopped herbs, and spices. Grate the cheese. Roll the risen dough into a thin rectangular sheet. Spread the garlic-herb butter evenly over the surface and sprinkle with the grated cheese. Cut the dough into squares. Stack or fold the squares slightly overlapping and place them upright into a loaf pan or baking dish. Brush the top with egg yolk. Bake in a preheated oven at 180°C for about 20 minutes, or until golden brown. Let the bread cool slightly before serving. 📌 Notes: This bread is similar to pull-apart bread, with soft layers that can be separated by hand. Use warm, not hot, milk so the yeast activates properly. Add the flour gradually, since the exact amount may vary depending on the brand and humidity. The dough should be soft and elastic, but not sticky. Any good melting cheese works well, such as mozzarella, cheddar, gouda, Monterey Jack, or a mix. Fresh herbs like parsley, dill, chives, or green onions all work well in the filling. Garlic can be adjusted to taste depending on how strong you want the flavor. Do not pack the dough pieces too tightly into the pan, or the bread may not expand evenly. If the top browns too quickly, cover it loosely with foil for the rest of the baking time. This bread is best served warm, when the cheese is soft and the layers pull apart easily. It goes well with soups, salads, pasta, or as a savory snack. 💡 Summary: This is a savory pull-apart style yeast bread with cheese, garlic, and herbs between the layers. Dry yeast means active dry yeast or instant yeast, though rise times may vary slightly depending on which one you use. A loaf pan works best for shaping, but a small baking dish can also be used. OP/Prep Vid: http://www.jlaforums.com/viewtopic.php?t=675233961 submitted by /u/JLAFORUMSDOTCOM [link] [comments]
