Cheesy garlic bread

Cheesy garlic bread

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(59 ratings)

Prep: 20 mins Cook: 30 mins Plus rising

Easy

Cuts into 12 squares
This goes with so many family dishes, such as chilli con carne, soups, salads and barbecues

Nutrition and extra info

  • Vegetarian

Nutrition: per square

  • kcal215
  • fat7g
  • saturates3g
  • carbs33g
  • sugars2g
  • fibre1g
  • protein7g
  • salt0.61g
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Ingredients

  • 500g strong white bread flour
  • 7g sachet/1½ tsp fast-action yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tsp salt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp clear honey
  • 2 garlic cloves, crushed
  • 25g soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • handful thyme leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

Method

  1. Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.

  2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.

  3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.

  4. Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

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Comments, questions and tips

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falc0n
31st Dec, 2013
This went down a treat especially with my 6 year old who kneaded the dough and really enjoyed herself, so much we are making it again for a New Year Eve's party.
keith8385
24th Oct, 2013
Wow i love garlic bread and even more with cheese on it.I was looking for the recipe for a long long time and finally its here.Thanks a lot for sharing it.cod ghost aimbot
Dim
6th Oct, 2013
Loooved it! So tasty and easy to make! The only "minus" was that you just sprinkle the garlic taste on top. I added one more clove in the dough and boosted that garlic flavour!
Jackie T
23rd Sep, 2013
Fantastic bread everyone loved.Split between Swiss roll tin and sponge cake tin and added raw sliced Red onion and there both great.Cant wait to experiment with different toppings.If i was to have as a pizza think i would spilt down as it could be too thick unless you like a deep base.
Jackamus93
6th Jul, 2013
Great! Have been asked to make it again. Unfortunately at first, my scales broke and so I had to guess the amount of bread flour. It was extremely sticky and a pain to make. I found out later on with new scales I only used 280g of flour- which explains how it was like industrial glue when kneading. I did put about 50ml less water in however. Anyway, the moist nature of it made sure it wasn't dry, but also not dough-y. The honey gave it a slightly sweet taste. Will definitely chose to make my own garlic bread than buy shop-bought from now on.
joocridland
19th May, 2013
5.05
Love this recipe, made it a number of times and the kids love it with lasagna. I use a bit more garlic and make sure I oil then flour the baking tray so it slides out easily. I also freeze the leftovers, a quick warm through in the oven and it's ready to mop up a bowl of homemade soup. Delicious :)
kelly1313
29th Mar, 2013
5.05
I have made this a few times and everyone loves it! I split it into 2 baking trays as I thought it was too doughy but maybe my trays are too small! Even lovely to eat the next day
bowdenei
19th Mar, 2013
5.05
I have made this quite a few times and it goes down very well. HOWEVER I always have to put a baking tray underneath as the butter tends to drip over the edge. Any ideas on what I am doing wrong?
sonya80
12th Feb, 2013
Really easy recipe, smelt amazing in the oven and tasted lovely. Lovely soft fluffy bread inside and crust outside. Added two chopped green chillies to the top and used less cheese - about 60g plus 4 cloves of garlic. Baked in a stoneware shallow tray about 20 x 30 x 2 cm and sprayed with a small amount of sunflower oil.
Eliza4
1st Feb, 2013
5.05
This was fantastic! Never again will I buy the horrid supermarket garlic bread. Makes plenty too.

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