Cheesy Garlic Italian Bread

Submitted by sas1717

"An easy, tasty, flavorful bread that is started in the bread machine. You may substitute any grated cheese you may have on hand. Flour I feel should always be measured by weight. 500 g of bread flour is 17.637 oz. If you do not have a scale, it is about 4 - 4 1/2 cups of flour. (But you should really get a scale!)"

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 2 Loaves
• Serves: 10

ingredients

• 1 1⁄2 cups water
• 1 tablespoon olive oil
• 500 g bread flour
• 1 teaspoon bread machine yeast
• 1 teaspoon salt
• 1 teaspoon Italian spices
• 3⁄4 cup grated mozzarella cheese
• 1⁄4 cup grated parmesan cheese
• 4 garlic cloves

directions

1. Add the water, oil, bread flour, salt, yeast and Italian seasonings into the bread machine in the order specified by your manufacturer. Set and run it on the dough cycle.
2. Very, very finely mince the garlic. You may add some olive oil to the garlic to make it more spreadable after it is minced.
3. Divide the dough into two equal sized balls and place each one on a well oiled baking tray. Stretch them out into a rectangle shape.
4. Spread half the garlic, Parmesan, and mozzarella cheese on each dough rectangle. Roll the dough up and tuck the ends under to make sure the ends are sealed. Gently shape into a loaf shape. Loosely cover and let rise until nearly doubled in size, 20 - 40 minutes.
5. Preheat oven to 425°F.
6. Make three diagonal slices on the top of each loaf. Be sure that the slice is deep enough to reach the first cheese layer.
7. Bake the loaves for 12 -16 minutes, until the crust is a light golden brown and the cheese is slightly browned.
8. Place loaves on wire racks to cool.

Reviews

[Debi G.]

I followed this recipe for the ingredients; used 4 cups of flour. It still needed additional water to have the correct consistency in the bread machine on the dough cycle. It needed more time to rise. It needed more time to bake. It turned out after baking it for an extra 5 minutes past the maximum stated time a barely discernable brown color, however the cheese was golden and browned, the bread was chewy and somewhat bitter in flavor. I think I will, afterall, stick with my usual Italian bread recipe that I will make garlic spread to butter it with afterward. Were I to make this bread again, I would leave out the herbs; they add a flavor that throws off the cheesy garlic flavor, I'd add a couple Tablespoons of honey, and add a Tablespoon of softened butter (so it would have olive oil and butter in equal amounts to make it a bit tenderer) Do be sure to stretch the dough without kneading. And finally, to get the bread to brown more beautifully, brush milk over it just before baking.