Hasselback Garlic Cheesy Bread

I've seen this recipe on Pinterest a lot and have wanted to try it for awhile, but just got to it.  Let me tell you... this bread is amazing!  It is a must make bread.  Enjoy!

Hasselback Garlic Cheesy Bread- from here

yield: 2 loaves

1 cup warm water
1 Tablespoon honey
1 envelope active dry yeast (2 1/4 teaspoons)
1 teaspoon salt
3 cups bread flour
olive oil, for greasing surfaces
1/3 pounds sharp white cheddar, or any other cheese you prefer
1/2 cups garlic butter

In a large bowl, stir water, honey and yeast together.  Let yeast proof 5 minutes.  Once you know yeast is active, stir in salt and flour in 1/4 cup increments.  If you are using a stand mixer, be sure to not increase your speed higher than a 2 or stir.  Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away.  Let the machine knead the dough.  After 5 minutes, dough should be smooth and tacky but when touched shouldn't leave any dough on your fingers.

Grease the bowl and the dough.  Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.

Punch down dough and cut into two equal portions.

Form into two long baguettes the length of the cookie sheet.  She likes to twist them because it looks cool, but it also keeps its length and doesn't shrink.

Cover with plastic wrap and rise 30 minutes.

Start to preheat oven to 400 degrees F and place dough close to the oven where it's nice and warm.  Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the dough into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter.  Bake another 5-7 minutes or until bread begins to turn a golden brown.  Remove from oven and cool 15 minutes.
Cut 1 inch slices 3/4's of the way through the loaves.  Brush garlic butter in between each slice and fill with a slice of cheese.

Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.

Notes: I kneaded the bread by hand for 10 minutes.  (I heard that is was better for the bread to be kneaded by had instead of a mixer.)  I used sharp orange cheddar. Pin It


  1. This looks delicious. I'm a big believer in bread garlic and cheese, I just haven't tried this particular combination... yet. :)

    I'm thinking this would go great with Tomato soup for supper. :)

  2. Looks great, Joanna :) I might have to try this.

  3. That bread looks and sounds really great!!!


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