I don’t usually have the urge to bake something, because I am not big in baking.
The next day, I went to the market and got all the ingredients and made these most amazing, cheesy, garlicky, and yummy garlic cheesy bread.
They were so good that my picky eater 3-year old ate all three of them as his afternoon snack, supper, and breakfast the next morning.
And he asked me to make more!
You might think that this garlic cheesy bread is hard to make, but you’re wrong.
It’s actually quite easy, but it does take some time because of the proofing of the bread dough.
But that means, in between the active time, you can grab a cup of coffee or iced tea, head out to your patio or backyard, just chill out, read a magazine, and soak up the warm summer weather out there.
That was exactly what I did when I made the bread.
To make this hasselback garlic cheesy bread, I also made some homemade garlic herb butter, which I used it for this recipe, and saved some for my pasta.
It was fun making everything from scratch and I did feel a great sense of accomplishment when the bread came out from the oven.
The smell of garlic, cheese, and warm bread filled my kitchen and home.
I sank my teeth into the warm, fluffy, soft, and cheesy bread, and felt so contented especially when my son enjoyed my hard labor of homemade bread so much.
If you don’t want to make the bread dough from scratch, you can easily cheat with store-bought frozen bread dough for a quick fix.
Try it, I am sure you will love this recipe.
How Many Calories per Serving?
This recipe is only 416 calories per serving.
What to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 1 cup warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3 cups bread flour
- 1/3 pound (151g) shredded sharp yellow cheddar cheese or any other cheese you prefer
- 3/4 cup garlic herb butter (melted)
- olive oil (for greasing surfaces)
- Attach the dough hook on your mixer. Add warm water, yeast and honey, stir in low speed for 5 minutes. Once the yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments.
- Once the dough starts pulling away from the side and the bowl is looking pretty clean, then let the machine knead the dough for 5 minutes. It should feel a little sticky, but leave nothing on your fingers when you poke at it.
- Grease the bowl and dough, cover the whole thing with towel and let it rise for an hour or until it's doubled in size.
- Divide the dough into 6-8 smaller portions. Form into long baguettes the length of the cookie sheet. Twist each dough so keep its length and doesn't shrink. Cover with plastic wrap and let rise for 30 minutes.
- Start to preheat oven to 400°F (204°C) and place the dough close to the oven where it's nice and warm.
- Once oven is preheated, removed plastic wrap from the dough, reduce oven to 350°F (176°C), put in the oven bake for 20 minutes.
- Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic herb butter. Bake another 5 minutes or until bread begins to turn golden brown. Remove from oven and cool for 15 minutes.
- Cut 1-inch (2.5cm) slices 3/4's of the way through the loaves. Brush garlic butter in between each slice and fill with cheese. Bake another 5 minutes or until cheese is completely melted. Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.