Rosemary Garlic Cheese Bread
Rosemary garlic cheese bread is a delicious and aromatic bread that combines the flavors of parley, garlic, and cheese for a savory and satisfying treat.
Line a baking sheet with parchment paper and dust a large bowl with flour, setting it aside.
In a Thermomix® mixing bowl, bread flour, egg, salt, water, sugar, instant dried yeast. Knead the mixture for knead | 3 min.
Add butter. Continue kneading for an additional knead | 3 min. Once done, transfer the dough onto a pastry mat, wrapping it like a parcel. Allow it to rise in a warm place until doubled in size (approximately 1 hour).
Meanwhile, in a separate bowl, create a paste by mixing 35g butter, chopped garlic, and salt. Transfer the mixture into a piping bag and set aside.
After the dough has proofed, punch it down to deflate and divide it into 4 equal portions. Shape each portion into a ball and let them rest for 10 minutes. Take one dough ball, roll it into a flat oval shape, then roll it up into a log with pointed ends. Spray the dough with water, coat it with cheese powder, and place it on the prepared baking tray. Cover with greased cling wrap or a damp kitchen towel and let it rise again in a warm place for 45 minutes or until doubled in size. Preheat the oven to 180ºC towards the end of the resting time.
Before placing it in the oven, score a straight line in the center of the dough and pipe the garlic butter along the line. Bake for 15 minutes at 180ºC or until golden brown. Cool on a wire rack before serving.
Ingredients
Directions
Line a baking sheet with parchment paper and dust a large bowl with flour, setting it aside.
In a Thermomix® mixing bowl, bread flour, egg, salt, water, sugar, instant dried yeast. Knead the mixture for knead | 3 min.
Add butter. Continue kneading for an additional knead | 3 min. Once done, transfer the dough onto a pastry mat, wrapping it like a parcel. Allow it to rise in a warm place until doubled in size (approximately 1 hour).
Meanwhile, in a separate bowl, create a paste by mixing 35g butter, chopped garlic, and salt. Transfer the mixture into a piping bag and set aside.
After the dough has proofed, punch it down to deflate and divide it into 4 equal portions. Shape each portion into a ball and let them rest for 10 minutes. Take one dough ball, roll it into a flat oval shape, then roll it up into a log with pointed ends. Spray the dough with water, coat it with cheese powder, and place it on the prepared baking tray. Cover with greased cling wrap or a damp kitchen towel and let it rise again in a warm place for 45 minutes or until doubled in size. Preheat the oven to 180ºC towards the end of the resting time.
Before placing it in the oven, score a straight line in the center of the dough and pipe the garlic butter along the line. Bake for 15 minutes at 180ºC or until golden brown. Cool on a wire rack before serving.
