Leave a comment

Cheesy Garlic Bread Recipe

And the countdown to Pesach continues! Today I bring you another recipe release some of that chametz out of your life and doing it in a tasty fashion. There are a few things I always seem to have around my house: 1. Flour 2. Yeast 3. Garlic 4. Cheese and 5. Tomato Sauce. Sounds like a meal to me!

(adapted from Lauren’s Latest)
  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey (or sugar)
  • 2 teaspoons salt
  • 2 tablespoons olive or canola oil
  • 3 cups bread flour (give or take 1/2 cup…depending on the heat & humidity)
  • 2 tablespoons softened salted butter
  • 2 cloves garlic, finely minced
    • 1/4 cup grated parmesan cheese

  • 1/4 pound (1/2 cup) grated mozzarella cheese
  • salt & pepper, if desired

In a large mixing bowl stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

I don’t have a stand mixer, so I usually whisk in the flour and once the whisk starts getting stuck I pour flour over a wooden surface and knead in the rest of the flour. For the pizza dough you want the dough to be slightly sticky. Cover with saran wrap and set in warm place for 1-2 hours until the dough has doubled in size.

See? Like this!

Preheat oven to 500 degrees with pizza stone inside. (If you don’t have a pizza stone, use an upside down cookie sheet)

Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper or tin foil. (This makes it easier to transfer to the pizza stone.)
Spread the butter and garlic mixture over dough.

Top with parmesan and mozzarella cheeses (You’ll notice I used my Mexican blend cheese, because that was what was in the fridge – I imagine the recipe would have tasted that much better with Mozzarella). Top with a light sprinkling of salt and pepper, if desired. 

Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

You can now reach me by a new URL! If you type in www.miriinthevillage.com, it will forward you direct to this blog.

Leave a Reply

Your email address will not be published. Required fields are marked *