hit tracker

Garlic bread

by

  • Name: The Ultimate Roasted Garlic & Herb Cheese Bread

  • Yields: 1 large loaf (serves 4-6 as a main, 8-10 as a side)

  • Prep Time: 30 minutes (plus 1.5 hours for dough rising)

  • Cook Time: 45 minutes (for roasting garlic and baking bread)

  • Total Time: 2 hours 45 minutes

  • Intensity Level: Medium (Involves yeast-based dough-making. A simpler “cheat’s version” is provided in the notes.)

Ingredients

For the Homemade Demi-Baguette (The Foundation):

  • 3 cups (360g) bread flour

  • 1 tsp (5g) fine sea salt

  • 1 tsp (4g) granulated sugar

  • 1 cup (240ml) warm water (approx. 110°F/43°C)

  • 2 ¼ tsp (1 packet / 7g) active dry yeast

  • 1 tbsp (15ml) olive oil

For the Roasted Garlic & Herb Compound Butter (The Soul):

  • 1 whole head of garlic

  • ½ cup (1 stick / 113g) unsalted butter, softened

  • ¼ cup fresh parsley, finely chopped

  • 2 tbsp fresh chives, finely chopped

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • ½ tsp fine sea salt

  • ¼ tsp freshly cracked black pepper

  • ¼ cup (25g) freshly grated Parmesan cheese

  • 1 tbsp olive oil (for roasting garlic)

For the Topping (The Glory):

  • 1 ½ cups (170g) shredded low-moisture mozzarella cheese

  • ¼ cup (25g) freshly grated Parmesan cheese

  • Flaky sea salt (like Maldon), for finishing

  • Fresh parsley, chopped, for garnish

Equipment

  • Stand mixer with dough hook (or a large bowl and strong arms)

  • Baking sheet

  • Parchment paper

  • Small oven-safe dish or foil for roasting garlic

  • Mixing bowls

  • Sharp serrated knife

  • Fork or small food processor

Instructions

Part 1: The Foundation – Crafting the Bread

Time: 1 hour 50 minutes (mostly hands-off rising)

  1. Activate the Yeast: In the bowl of your stand mixer, combine the warm water and sugar. Sprinkle the yeast over the top and give it a gentle stir. Let it sit for 5-10 minutes until it becomes foamy and aromatic. This “proofing” step ensures your yeast is alive and ready to work.

  2. Make the Dough: To the yeast mixture, add the bread flour, salt, and olive oil. Attach the dough hook and mix on low speed until the ingredients come together into a shaggy mass. Increase the speed to medium and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough onto a floured surface and knead for 10 minutes until the same smooth, elastic consistency is achieved.

  3. First Rise: Form the dough into a ball. Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover the bowl with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free spot to rise for 1 to 1.5 hours, or until doubled in size.

  4. Shape the Loaf: Once risen, punch the dough down to release air. Turn it out onto a lightly floured surface and shape it into a long, slender loaf, about 14-16 inches long. Place the shaped loaf on a parchment-lined baking sheet. Cover lightly and let it rest for 30 minutes (this is the second rise). Meanwhile, preheat your oven to 375°F (190°C).

  5. Bake the Base: After the second rise, use a sharp serrated knife to make 3-4 diagonal slashes, about ½-inch deep, across the top of the loaf. This allows for controlled expansion. Bake for 20-25 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely. Do not slice yet!

Part 2: The Soul – The Roasted Garlic Compound Butter

Time: 45 minutes (mostly hands-off roasting)

  1. Roast the Garlic: While the dough is rising, prepare the garlic. Preheat oven to 400°F (200°C). Slice the top ¼ off the entire head of garlic to expose the cloves. Place it on a piece of foil, drizzle with 1 tbsp of olive oil, and wrap tightly. Roast for 35-40 minutes, until the cloves are deep golden, soft, and caramelized. Let cool.

  2. Create the Compound Butter: In a medium bowl, add the softened butter. Squeeze the soft, roasted garlic cloves out of their papery skins directly into the butter. Add the chopped parsley, chives, thyme, ½ tsp salt, pepper, and ¼ cup of Parmesan. Mash and mix everything together with a fork until thoroughly combined. For an ultra-smooth spread, pulse it all in a small food processor.

Part 3: The Assembly & Final Bake – The Glory

Time: 20 minutes

  1. Preheat and Prepare: Increase your oven temperature to 400°F (200°C).

  2. Slice and Slather: Once the baked bread loaf is completely cool, use your serrated knife to slice it deeply, but not all the way through. Make 1-inch thick slices, creating a “pull-apart” effect. Be generous! Use a butter knife or small spatula to slather the roasted garlic compound butter in between every single slice. Ensure you get it into every nook and cranny.

  3. The Cheese Blanket: Mix the shredded mozzarella and remaining ¼ cup of Parmesan. Carefully stuff this cheese mixture in between the buttered slices and press the loaf back together. Spread any remaining compound butter over the top of the loaf and sprinkle with the flaky sea salt.

  4. The Final Bake: Bake the assembled loaf for 12-15 minutes, until the cheese is completely melted, bubbly, and starting to turn golden in spots. For an extra-crispy, bronzed top, switch to the broiler for the final 1-2 minutes, watching closely to prevent burning.

  5. Serve Immediately: Remove from the oven, sprinkle with fresh parsley, and place the entire baking sheet on a heatproof trivet. This garlic bread is at its absolute peak of perfection straight from the oven. The sound of the crackle as you pull it apart is part of the magic.

Chef’s Notes & Variations

  • The “Cheat’s Version”: Short on time? The intensity level drops to Easy. Use a high-quality, pre-baked demi-baguette or Italian loaf from the bakery. Skip to Part 2 and Part 3. The roasted garlic compound butter is non-negotiable for flavor, but you can use 2-3 minced raw garlic cloves if you must (though the flavor will be sharper).

  • Flavor Twists: Add ¼ tsp of red pepper flakes to the butter for a spicy kick. A tablespoon of lemon zest can add a beautiful brightness that cuts through the richness.

  • Make-Ahead: The compound butter can be made up to 5 days in advance and stored in the fridge, or frozen for 3 months. The bread dough can be made a day ahead; after the first rise, punch it down, cover tightly, and refrigerate. Let it come to room temperature before shaping and proceeding.

Nutrition Information

(Per serving, based on 6 servings as a main)

  • Calories: ~580 kcal

  • Total Fat: 32g

    • Saturated Fat: 19g

  • Cholesterol: 80mg

  • Sodium: 890mg

  • Total Carbohydrates: 52g

    • Dietary Fiber: 2g

    • Sugars: 1g

  • Protein: 18g

Please note: Nutritional information is an estimate and can vary based on specific ingredients used. This is a rich, indulgent recipe designed for special occasions and celebration.

Leave a Comment