Breadmaker Garlic Cheese Bread
05 Sep 2021

Breadmaker Garlic Cheese Bread

05 Sep 2021

I try to bake a fresh loaf of bread at least once a week, and usually I would alternate between a sweet loaf and a savory one. Last week I reattempted the Condensed Milk Bread with some improvements, so this week I wanted something savory. This Garlic Cheese bread came up in my Youtube feed and looked really good, another promising recipe by Savor Easy.

This recipe uses all-purpose flour, which yields a very fluffy tender bread. I used brown sugar in my recipe, which gave the loaf a nice amber color. I also adjusted the liquids ratio to compensate for our hot, humid Malaysian weather.

My verdict: fluffy, savory and very yummy. Serve this as an accompaniment to pizza, pasta or meat dishes, they’ll be gone in no time. Try it out!

Jump to Recipe

In your breadmaker pan, add the milk and the egg.

Add the flour to cover the entire surface of the liquid, sprinkle the sugar and salt around the edges, make a well in the center of the flour and add the yeast in the well. This is to ensure the sugar and yeast don’t come into contact with each other.

Transfer the pan to your bread machine, and start the Dough program.

About 10 minutes into the knead cycle, add the butter.

When the Dough knead cycle finishes, transfer to an oiled bowl. You can leave it in the machine if you like, but I prefer to use a clear glass bowl like this so I can visually see the dough double in size.

Cover and let rest in a warm place, until doubled in size, 40 minutes to 1 hour.

While the dough rests, make the filling. In a small bowl, add the butter, garlic and parsley, and stir to thoroughly combine. Set aside until ready to use.

Gently punch down the dough to let out the air.

Transfer the dough to a lightly dusted surface.

Roll out the dough into a 9-inch wide rectangle.

Make many thin cuts along the length of the dough.

Spread the garlic butter filling evenly over the bottom half of the dough.

Top with the shredded cheese.

Starting from the bottom short edge, roll upwards into a tight log.

Pinch the edges to seal.

Transfer to an 9- by 5-inch loaf pan.

Cover and let rest, until puffy, 20 to 30 minutes.

Preheat the oven at 180 degrees C (fan 160 degrees C).

While the loaf rests, make the glaze. In a small bowl, add the egg and milk, and beat until thoroughly combined.

Brush the glaze evenly over the loaf.

Bake in the oven, until golden brown, 25 minutes.

Brush with the melted butter.

Remove from the pan and let cool on a wire rack. Enjoy!

Breadmaker Garlic Cheese Bread

Equipment

  • Breadmaker

Ingredients
  

  • 200 grams full cream milk
  • 1 egg about 55 grams
  • 410 grams all purpose flour about 11.7% protein
  • 45 grams brown sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 55 grams unsalted butter softened

For the Filling

  • 55 grams salted butter softened
  • 2 large cloves garlic minced, about 2 tablespoons
  • ½ teaspoon dried parsley
  • 225 grams cheddar cheese about 2 cups

For the Glaze

  • 1 egg
  • 2 tablespoons full cream milk
  • 1 tablespoon unsalted butter melted

Instructions
 

  • In your breadmaker pan, add the milk and the egg.
  • Add the flour to cover the entire surface of the liquid, sprinkle the sugar and salt around the edges, make a well in the center of the flour and add the yeast in the well.
  • Transfer the pan to your bread machine, and start the Dough program.
  • About 10 minutes into the knead cycle, add the butter.
  • When the Dough knead cycle finishes, transfer to an oiled bowl. Cover and let rest in a warm place, until doubled in size, 40 minutes to 1 hour.
  • While the dough rests, make the filling. In a small bowl, add the butter, garlic and parsley, and stir to thoroughly combine. Set aside until ready to use.
  • Gently punch down the dough to let out the air. Transfer the dough to a lightly dusted surface.
  • Roll out the dough into a 9-inch wide rectangle.
  • Make many thin cuts along the length of the dough.
  • Spread the garlic butter filling evenly over the bottom half of the dough. Top with the shredded cheese.
  • Starting from the bottom short edge, roll upwards into a tight log. Pinch the edges to seal.
  • Transfer to an 9- by 5-inch loaf pan. Cover and let rest, until puffy, about 20 minutes.
  • Preheat the oven at 180 degrees C (fan 160 degrees C).
  • While the loaf rests, make the glaze. In a small bowl, add the egg and milk, and beat until thoroughly combined.
  • Brush the glaze evenly over the loaf.
  • Bake in the oven, until golden brown, 25 minutes.
  • Brush with the melted butter. Remove from the pan and let cool on a wire rack.
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