Jamie Magazine
By Jane Hornby
Cheese & garlic tear ’n’ share bread
1 hr 45 mins plus proving
Not Too Tricky
serves 4
About the recipe
The star of every dinner spread and a favourite with the kids, this cheesy garlic bread is a great recipe to have up your sleeve.
Recipe From
Ingredients
2 bulbs of garlic
extra virgin olive oil
25g Parmesan cheese
1 x 125g ball of mozzarella
50g blue cheese
½ a bunch of fresh basil
80g unsalted butter (at room temperature)
DOUGH
450g gluten-free white bread flour, plus extra for dusting
2 teaspoon fast-action yeast
1 teaspoon gluten-free baking powder
1 tablespoon sugar
1 teaspoon sea salt
1 large free-ragne egg
1 large free-range egg white
1 teaspoon white wine vinegar
Method
- Heat the oven to 200ºC/gas 6.
- Cut the tops from the garlic bulbs, exposing the cloves. Place on a 20cm square of tin foil, drizzle with 1 tablespoon of oil, then wrap the foil around them.
- Place on a baking tray and cook for 45 minutes, or until very soft. Leave to cool slightly, then squeeze the garlic out of its skins.
- While you wait, grease and line a 1.2 litre loaf tin with parchment.
- Finely grate the Parmesan, drain and tear up the mozzarella, crumble the Stilton, and pick and tear the basil leaves.
- Mix the soft butter with all but 1 tablespoon of each cheese. Add in the basil, plus a pinch of sea salt and black pepper. Set aside.
- Add the flour, yeast, baking powder, sugar and salt to a large bowl. In another bowl, beat the whole egg and egg white with the vinegar.
- Pour the eggs and 325ml warm water over the flour mixture, stirring with
- a wooden spoon until it forms a soft dough.
- Shape into a smooth ball, adding a little flour if needed, then set aside for 20 minutes to firm up.
- Divide the dough into four pieces, then roll or press each one into a rectangle about 20 x 10cm – you will need to use plenty of flour to stop the dough from sticking to both you and the worktop.
- Dot a third of the cheesy butter and a few garlic cloves over the first layer, repeat with other pieces of dough, very carefully layering them on top of each other. Finish with the last layer of dough.
- Cut the layered dough widthways into four, then turn each piece cut-side-up and place side by side in your tin. Cover loosely with oiled cling film and leave in a warm place until well risen, about 1 hour. The bread will rise further in the oven, so make sure the bread has filled the tin and feels pillowy before baking.
- Preheat the oven to 220C/gas 7.
- Scatter with the rest of the cheese, drizzle with a little oil, then bake for 45 minutes or until deep golden brown and sizzling. Eat warm, rather than hot, and on the day it’s made.
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