This garlic, herb and cheese pot loaf is a bread recipe that is sure to tantalize your taste buds! It is a savory combination of fresh garlic, herbs and sharp cheddar cheese, giving it a uniquely flavorful and aromatic twist. This bread takes time and patience to make, but the result is a deliciously crunchy crust and a soft, aromatic center that will make it all worth it. Plus, you can keep it for up to a week when frozen!
Ingredients used:
- 2 cups - Warm water (105 to 115)
- 1 tablespoon - Active dry yeast
- 1 tablespoon - Sugar
- 2.5 tablespoons - Olive oil
- 5.75 cups - Unbleached all-purpose flour
- 2 teaspoons - Salt
- 1.5 tablespoons - Minced garlic
- 0.5 cup - Minced flat-leaf parsley
- 2 tablespoons - Minced scallion greens
- 2 teaspoons - Minced rosemary
- 1.5 cups - Coarsely grated sharp Cheddar cheese
Recipe steps:
- In a bowl, combine the water, yeast, and sugar. Let it stand until foamy, 5 to 8 minutes. Stir in 2 tablespoons of olive oil.
- In a large bowl, combine the flour and the salt. Make a well in the center, and pour in the yeast mixture. Stir well with a wooden spoon. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny, about 7 minutes.
- Shape the dough into a ball and transfer it to a lightly oiled bowl. Turn the dough ball to coat it evenly with oil. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place until it is doubled in bulk, about 1 1/2 hours.
- Punch down the dough and knead it briefly while it is still in the bowl. Turn the dough out onto a lightly floured work surface and knead again until smooth, 2 to 3 minutes. Return the dough to the bowl and let rest for 20 minutes.
- Meanwhile, in a small skillet, heat 1/2 tablespoon of olive oil. Add the garlic and cook over moderate heat, stirring occasionally, until softened but not browned, 1 to 2 minutes. In a small bowl, combine the parsley, scallion greens, and rosemary.
- Generously grease a 2 1/2-quart round cast-iron casserole or a 10-inch skillet. Cut off a 1/2-cup-size piece of dough. Using a lightly floured rolling pin, roll the small piece of dough into a 10- to 12-inch round. Fit the dough round in the bottom and 1 inch up the side of the prepared casserole. Roll out the remaining dough to a 22 x 15-inch rectangle.
- Spread the garlic evenly over the dough, leaving a 1-inch border. Sprinkle the herb mixture on the dough, and spread the cheese evenly on top. Starting with a long side, roll the dough into a log. Cut 1 inch off each end and discard. Cut the log crosswise into 8 equal slices. Set 1 slice on its side in the center of the dough-lined casserole and arrange the remaining 7 slices around it. Let the dough rise, uncovered, until it is about 3 inches high, 1 to 1 1/2 hours.
- Preheat the oven to 350°F. Bake the bread for 50 to 60 minutes, or until it is golden brown on top. Run a knife around the edge of the casserole to loosen the bread and then turn it out onto a rack. Using a clean kitchen towel, turn the bread right side up and let cool for 10 to 15 minutes before slicing.
Savory Garlic, Herb and Cheese Pot Loaf is a delicious and unique bread that takes some time and patience to make, but the end result is well worth it. The aromas, the crunchy crust, and the soft and savory interior will make you feel like a master baker – even if your teenager won’t appreciate it! Enjoy it warm, and freeze any leftovers to enjoy up to a week later!
