Garlic Cheesy Bread


I can't tell you how many times I have tried this recipe....and failed. Don't get me wrong....it is hard to mess up cheese and bread....and while my failures were tasty I did not get the end result that I wanted. That result was to copy the best cheese sticks I had ever had (from a very popular pizza chain...PJ's)

One day it hit me....it's all in the dough! That's where my taste was not the same. 
I have been on a homemade bread making mission!

I found this recipe on Pinterest (duh) and it seemed to be simple enough.

I altered it a little bit but here is the original recipe.

I put the yeast, water and salt into a bowl. Then I added the flour. I mixed it with a wooden spoon. While I was mixing the bread I heated up my oven at 200 degrees for about 20 minutes and then cut it off. I places my dough into the oven and let it rise for 2 hours. Then I refrigerated the dough for about 2 hours. After that time I rolled it out and split it into 3 equal balls. I made a loaf of bread, cheesy bread and BBQ Chicken Pizza (recipe coming soon) The link I posted says you can refrigerate the dough for up to 2 weeks wich is a good thing to know! Cheesy bread recipe below:




Garlic Cheesy Bread Recipe

  • 4 Tablespoons Butter, unsalted
  • 3 Tablespoons Olive Oil
  • 1 1/2-2 Teaspoons Garlic Salt 
  • 1/2 Teaspoon minced garlic
  • 4 Cups Italian Cheese Blend, shredded cheese
  • Dough

  1. Heat the oven to 425 degrees.
  2. Melt the butter in a small dish. Add the olive oil, garlic and garlic salt and stir to combine.
  3. Roll out the pizza dough on a floured sheet of wax or parchment paper (i actually do the  toss method which keeps the dough nice and airy) and brush with the butter, garlic salt mixture. Top with cheese and slide the dough carefully onto the pizza pan and place in the oven. Bake for 5-10 minutes or until hot and bubbly.





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2 comments:

  1. what is the recipe for the dough?

    ReplyDelete
  2. After we get the dough out, we "dock" it. Instead of just rolling it out. The docker has points like a meat tenderizer mallet does.
    Then we stretch "slap" it until it's 10 inches around. We put the garlic sauce on it and then just put regular mozzarella cheese on top. We use a cup and a half of cheese.

    ReplyDelete

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