Cheesy garlic bread

Cheesy garlic bread

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(89 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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12th Feb, 2012
made this last night to go with my lasagne. i kneaded it for 10min, then followed as stated above, however was slightly low on cheddar so added some parmesan as well. couldn't taste the garlic at all after it had baked, so will try either adding more garlic, or maybe putting some garlic in the actual dough - just tasted like cheesy bread. have frozen the half we didnt eat to see if freezes ok. check out my baking blog
15th Jan, 2012
This recipe is wonderful! I perhaps used a bit more garlic butter than suggested, but otherwise I followed the recipe exactly and it was gorgeous. My boyfriend doesn't like garlic bread, but I had to fight him for the last slice! Brilliant! Thank you!
9th Dec, 2011
very easy to make and lends itself to being adapted to include other flavourings, added fresh chopped chillis instead of thyme. very tasty!
3rd Dec, 2011
Great recipe, used olive oil infused with garlic to really give it that extra bit of flavour.
13th Nov, 2011
I added more garlic and halved the mix as when I followed recipe it was thicker than I like. Very quick and tasty though!
6th Nov, 2011
Used the basis of the recipe and used buffalo mozzerella and Sweet bell peppers for the topping which was very well received by friends.
6th Nov, 2011
The bread base for this came out really nicely.
16th Oct, 2011
Made this twice now, first time followed the recipe to a T and it wasn't garlicy enough for us. So made it again today and added some papprika, 2 cloves of crushed garlic and 50g of grated cheese in the dough and then 3 cloves of garlic on top with the butter and cheese... AND Oh MY!!!! i have only a small square left!!!! it was lush!!! 3 of us just devoured it! :) Very good recipe just needs to be tweeked for own personal taste!!!!
26th Sep, 2011
Excellent recipe, simple but so delicious.I have made it twice already and l'm loving it more every time.
3rd Aug, 2011
I made this bread as an appetizer for my dinner party. It went down well, but I did think the bread was a bit dry and lacked some flavour. However, this could be due to the fact that I let the bread rise for roughly 4 hours, which might be too long? I think I will try making it again but only let it rise for 40 minutes as suggested. Perhaps a little more salt and garlic would be nicer as well. :)


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