HomeBaking Cheddar Garlic Bread

Cheddar Garlic Bread

Comments : 2 Posted in : Baking on by : Sheila Tags: , , , , , , ,

I made chili the other night and normally I make cornbread, but I ran out of cornmeal when I made the cornbread cowboy casserole recipe and was feeling no need to go to the grocery store, whatsoever….and I love me some garlic toast so I thought I’d make that.

I did not have pre-made bread nor did I have garlic powder to sprinkle on the garlic toast. Clearly I need to do a little restocking! So, I decided to make some garlic bread, with actual garlic mixed in….and then cheddar cheese seemed like it should hop into the mix because cheese buns are life!


  • 2 cups warm water
  • 1-1/2 TB yeast
  • 1 TB sugar (to feed the yeast)
  • 1 cup cheddar cheese or any other strong flavoured cheese…parmesan, feta (or a combination)
  • 2 TB minced garlic….bear in mind, this will be very, very garlicky….you may want to drop back to 1 TB or use roasted garlic instead. I don’t regret using this much, but it really did overwhelm the cheese.
  • 1 tsp salt (optional) I didn’t use any and the bread really could have used some, just to kick up the flavour a notch
  • 4 cups of flour

Add your water, yeast & sugar to a large bowl and let the yeast bloom for 5 or 10 minutes. Add cheese, garlic, salt & a cup of flour. Mix. Add the rest of your flour, one cup at a time until you have a reasonably smooth, non sticky ball of dough.

I kneaded this for a minute or two because I can’t help myself – bread needs to be kneaded!

Pop it back into the bowl and set somewhere warm to rise until doubled, however long that takes.

When ready, punch it down and form a round loaf. Preheat your oven to 400. Now, you can bake this on a baking sheet, which will allow it to spread out as well as up or you can put it into a Dutch oven or an oven proof frying pan. I used a cast iron frying pan. Whichever you choose, put the pan/pot into the oven to heat along with the oven itself.

When the oven is ready, your pan should be hot, also. Take it out, put a TB of olive oil in the pan and spread it around the bottom & up the sides – don’t skip this, the cheese makes this quite sticky and you will have trouble getting this out of the pan without the oil….even with the oil there was a spot that didn’t want to give up the goods. Also, the bottom crust will be outstanding!

Once the pan is oiled, put your ball of dough in there & cut a couple slashes in the top if you wish (I didn’t this time, but will for next time). Put the whole works in the oven for about 1/2 an hour. It will sound hollow.

Take out and pop it out of the pan as soon as possible. Serve warm, not screaming hot, with whatever you like. This would be great with tomato soup!

When your bread is out, melt a little butter over the top – to give you the full garlic bread experience.


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