I've recently re-discovered my love of baking bread. In particular, this amazing cheesy and oh-so-garlicky tear and share bread that goes perfectly with some of my favourite soups. The original recipe is from BBC Good Food but I've updated it a little as I can't find the Lurpak garlic butter to buy anymore, so I have to make my own garlic butter. The link also includes a tomato soup recipe, however I much prefer my Immune Boosting Tomato Soup. It also goes really well with this Honeyed Carrot Soup or my variation on this recipe that I came up with when I didn't have all the ingredients (recipe coming soon!).
Honestly, this bread is just great on its own, particularly when its hot out of the oven!
It's also a relatively quick make, even for a work night.
I'll stop raving about it and get down to the recipe......
Recipe (makes 8 rolls)
Ingredients
Garlic Butter
100g salted butter at room temperature
8 cloves garlic, minced
1 tsp dried parsley (optional)
For the Bread
500g Ciabatta Bread Mix (I use Wright's)
100g Garlic Butter
2 tsp Dried Oregano
250g Grated Mozarella & Cheddar
Miscellaneous
Butter for greasing
Some strong white flour for dusting
A 23cm springform / loose bottomed deep cake tin
Clingfilm and oil for proving
Method
Garlic Butter
Place all ingredients into a food processor / mini chopper and blitz together until well incorporated.
For the Bread
Grease the baking tin well with butter.
Preheat the oven to 200C / 180C Fan / Gas Mark 6.
Make the bread according to packet instructions and then roll out to a 12" x 16" rectangle (no need to prove at this stage) on a lightly floured surface.
Gently melt 75g of the Garlic Butter - you don't want it to be too runny, just really soft. Spread this across the dough.
Sprinkle the dough with the Oregano.
Evenly distribute the cheese across the dough.
Rolling from the longest side, gently roll the dough like a swiss roll, keeping the filling distributed between the layers.
Cut this into 8 even slices and then place in the greased baking tin with the cut side up (so you can see the swirls of the filling). Place 7 around the outside and 1 in the middle.
Melt the remaining 25g of garlic butter and brush over the top.
Cover the tin with some lightly oiled cling film and leave to prove in a warm place until doubled in size. This takes around 30 mins but may vary according to the temperature of your kitchen.
Remove the clingfilm and bake in the oven for around 25-30 mins. When taken out of the tin, it should sound hollow when tapped on the bottom.
Serve hot straight out of the oven or leave to cool.
These rolls can be reheated. To reheat, sprinkle with a little water and place in a low oven for a few minutes to refresh.
These do come with a warning as they are so delicious! They also take my approach of A LOT of garlic, so if you're not as big a fan, you may want to reduce the quantity in the garlic butter by 2-3 cloves.