INCREDIBLE Garlic and Cheese Bread
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus overnight resting
Cooking time: 30 minutes
- 270ml/9.5flozs. water, warm
- 1.5 teaspoons salt
- 320g/11.3ozs. flour
- 1 teaspoon instant dried yeast
- 1 teaspoon garlic powder
-
1 teaspoon onion powder
-
45g/1.6ozs. fresh garlic (or 40g spring onion white base and 3 cloves garlic)
- 70g/2.5ozs. butter, melted but cooled for 5 minutes
- 160g/5.7ozs. mozzarella or bocconcini
- 2 tablespoons finely chopped parsley
Step 1 - Dissolve the salt in the water. Mix the flour, yeast, garlic powder and onion powder together in a large bowl and then add the salt water and mix with a spatula to combine making sure there are no lumps of flour or powder. Cover and allow to rise for 12-18 hours overnight.
Step 2 - The next day deflate the dough and mix with an oiled spatula. Line a baking tray with parchment and spread it out - I made this an ovalish rectangle, it doesn't really matter. As always, if the dough is proving stubborn or hard to spread out, give it a rest for 5 minutes and let the gluten in the dough relax and then reshape.
Step - Add the fresh garlic (or garlic and spring onions) to a small food processor and blend. Mix with the melted butter and pour over the dough. Split the bocconcini balls in half and dot over the bread. Sprinkle with parsley and allow to rise for 1 hour until puffy at the edges.
Step 4 - Preheat oven to 200C/400F and bake for 30 minutes. Cool for 10 minutes before eating (it will be hard to resist I know but I've burnt my tongue on it!). If there is butter around the bread it will soak back up within the 10 minutes while it is cooling.