BBQ Cheesy Bread
Ingredients
- 1 cup milk warm
- 2 tbsp sugar
- 1-1/2 tsp yeast instant
- 1-1/4 cup flour sifted
- 1 tsp salt
- 3/4 oz butter soft
- 2 tbsp garlic paste
- 1-3/4 oz butter soft
- 1 tsp chili flakes
- 1 pinch parsley
- salt to taste
- 1/4 lb cheese type 1
- 1/4 lb cheese type 2
Instructions
- Mix milk, sugar, yeast, cover and let sit
- Mix flour and salt with a wire wish
- Add yeast milk and knead on low in mixer 3-4 minutes
- Add 3/4 oz butter and knead up to 15 minutes till soft, smooth and elastic
- Dough should pass the window pane test
- Spray a bowl, put dough ball into it and let sit to rise for 1 hour
- Mix garlic, butter, chili, parsley, salt and let sit
- Punch air out of the dough ball
- Lightly flour the table and roll out the dough into a square
- Cover the dough with about 2/3 of the garlic butter mix
- Cover with chunks of the cheese
- Cut into 12 even squares which will fit into desired pan
- Line bread mold with parchment paper
- Stack squares and insert into bread mold on edge like sliced bread snug but not too tight
- Cover and let proof for one more hour
- Brush on remaining garlic butter
- -Bake at 350ish for 30 minutes
Notes
All purpose flour may require less liquid because it does not absorb as well
Small rolls: 350°F (175°C) for 10-15 minutes.
Small loaf: 350°F (175°C) for 20-25 minutes.
Check doneness by tapping the bread (it should sound hollow) or aiming for an internal temp of 190°F (88°C). If it’s frozen or pre-made dough, drop the temp to 320°F (160°C) and go 8-12 minutes.