Most decadent cheese and garlic bread
When the star of your lunch is this indecently delicious cheese and garlic bread, I guess you do not need anything else really. If you do, keep it simple, like us today: some fresh vegetables, boiled eggs and homemade hummus.
I found the recipe on famous English chef’s, Jamie Oliver’s instagram page and adapted it a bit to my liking. When I test other people’s recipes I can rarely follow them to the letter. They often inspire me to imagine adaptations that I believe would bring better nutritional value or even more flavour.
Here is what I replaced in this one:
– white wheat flour (gluten free) with a mix of white wheat flour and wholegrain rye flour
– wine vinaigre with cider vinaigre
– fast action yeast with fresh yeast
– refined sugar and salt with their unrefined versions.
One meal, 6 people and it is all gone in record time, that’s how good this bread is 😉
Serves: 6. Total time: 2h 45 minutes (preparation 45 min, dough rising 1h 20 min, baking 40 min)
INGREDIENTS (organic and in order of use)
1 Garlic Bulb
80g of Butter
50g of Blue Cheese
120g of Mozzarella
30g of Parmesan
2 tablespoons of Olive Oil
some fresh Basil
30g of Fresh Yeast
100ml of lukewarm Water
1 level teaspoon of Baking Powder
1 teaspoon of fine Unrefined Sea Salt
1 table spoon of Unrefined Sugar
250g of White Wheat Flour + extra for dusting
200g of Wholegrain Rye Flour
1 Egg White
1 tablespoon of Cider Vinegar
200ml of room temperature Water
- Cut the top from the garlic bulb exposing the cloves a bit, sprinkle with a few drops of olive oil and wrap in baking paper (don’t use aluminium foil it is really bad for health). Place in the oven and bake at 200°C for about 35 minutes until cloves become really soft.
- Cut 80g of butter and 50g of blue cheese into small pieces and let soften close to a warm spot. Grate 120g of mozzarella (or tear it into small pieces) and 30g of parmesan.
- Melt 30g of fresh yeast in 100ml of lukewarm water and let activate while you are preparing dry ingredients.
- Mix a 450g of flours, 1 tablespoon of sugar, 1 teaspoon of salt and 1 teaspoon of baking powder in a big bowl and make a little well in the middle.
- Stir 1 egg, 1 egg white and 1 tablespoon of cider vinegar in a separate small bowl.
- Pour yeast in the flour well and mix it in a bit. Add egg mixture and continue stirring.
- Progressively add 200ml (or a bit less) water while continually stirring with a wooden spoon. Stir in all the flour to form a soft ball. It will remain sticky a bit. Sprinkle it with flour and let rise for about 20 minutes.
- Mix together 80g of soft butter, 50g of blue cheese and all but a tablespoon of grated mozzarella and parmesane. Squeeze garlic cloves out of the bulb and it to the cheese mixture.
- Dust a dry surface with flour, roll the dough out of the bowl on it and divide it into 4 equal parts.
- As the dough is quite sticky you would need to dust both the surface and each part of the dough before rolling them.
- Spread one part into a rectangle of about 25 x 20 cm. Place it aside on a flour dusted trey and spread a third of the cheese mixture all over it. Chop a few leaves of fresh basil and sprinkle on top of cheese. Repeat 3 times very carefully layering the dough rectangles on top of each other to finish with the 4th layer of dough.
- Cut the layered dough widthwise into four, then place the pieces side by side cut-side-up into your baking-paper-layered baking tin.
- Let rise in a warm spot for about 1h. The bread will also continue rising while baking.
- Preheat oven to 200°C. Sprinkle the bread dough with olive oil and the rest of the grated mozzarella and parmesane and place in the oven for about 40 minutes until deep golden brown.
- Serve warm 🙂
Jamie’s original recipe is here.