HASSELBACK GARLIC CHEESY BREAD

HASSELBACK GARLIC CHEESY BREAD HAS MORE BUTTER, MORE CHEESE, MORE GARLIC, AND MORE BREAD IN EVERY SINGLE BITE. IT’S GLORIOUS.

Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter.

Aw, shucks.

What is a girl to do?

To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. Everyone has seen the Hasselback Potato, right? Well this is a much more scandalous take on that. Think MORE butter, MORE garlic and MORE cheese. Carbs are my friend, can you tell?

They hang out in my booty.

{TMI? Sorry.}

This bread is the very reason why I run. It helps lessen the blow to the whole ‘carbs setting up shop in my hiney’ thing.

And believe it or not, this is super simple to make! I think its safe to say we all have the ingredients for bread in our pantries. Butter-most likely and cheese-uh, yeah! I seem to have these ingredients on hand all.the.time. I used garlic herb butter from Kerrygold and I’ve seen pre-made garlic butter at the store, but it’s really easy to make at home. {Mix butter and finely minced garlic together. Yup, that’s it.}

So, that’s all the info you need to know, m’kay? Let’s make some bread, yo.

First thing you’re going to want to do is grab all your ingredients. Nothing to out of the ordinary here.

YIELD 2 LOAVES

INGREDIENTS :

1 cup Warm Water

1 Tablespoon Honey

1 envelope Active Dry Yeast (2 1/4 Teaspoons)

1 teaspoon Salt

3 cups Bread Flour

Olive Oil, For Greasing Surfaces

⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer

½ cups Garlic Butter

INSTRUCTIONS:

1. In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.

2. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.

3. Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.

In the meantime, slice the cheese into thin slices and melt the butter.

4. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.

5. Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.

Serve immediately.

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