Cheesy garlic bread

Cheesy garlic bread

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(74 ratings)

Prep: 20 mins Cook: 30 mins Plus rising


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



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

  • 100g mature cheddar, grated



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

  • handful thyme leaves


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


  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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2nd Jan, 2015
I absolutely loved this! Such an easy recipe that produced very well risen, and lovely soft bread! The only thing I did slightly differently was I didn't crush the garlic (hate cleaning garlic crushers!) and used three cloves and not two. I also used some rock salt, and a touch of chilli powder, in with the garlic butter. Very happy with this - my kids loved in, and they don't even like cheese!
18th May, 2014
Excellent recipe. I read comments about the garlic not being enough so I used six cloves which made it quite strong but we love garlic! Next time I would consider adding some mixed herbs too. Looking forward to making it again.
Fred the Needle
26th Mar, 2014
Sorry, but this isn't anywhere near enough garlic. Despite using 2 cloves of organic stuff (and big cloves too) no-one could detect any garlic taste. The rest of the recipe makes a good cheese topped bread, just needs MUCH more garlic. Probably nearer a bulb than 2 cloves.
24th Jan, 2014
Delicious and so quick and easy, did this with dinner tonight without the garlic so it was just cheesy and everyone loved it!
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.
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
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.
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.
19th May, 2013
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 :)


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