Garlic bread was invented in 1940s America by Italian immigrants who couldn't find proper bruschetta ingredients.
Stuffed Garlic Bread with Cheese
Get ready to elevate your holiday feast with this irresistible Cheesy Garlic Bread! Bursting with flavor from fresh garlic and gooey melted cheese, this fluffy delight is the ultimate sidekick for any festive meal. Perfectly baked to golden perfection, it's sure to steal the spotlight at your Christmas dinner!
Prep
40
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 diente de ajo
- 2 cdas perejil (30 ml)
🥛Dairy & Eggs(6)
- 90 gr mantequilla (6.3 tbsp)
- 50 Mantequilla (3.5 tbsp)
- 1 pz huevo
- 1 pz de huevo para barnizar
- 200 ml leche (6.76 fl oz)
- 2 tz queso mozzarella (480 ml)
🫙Pantry Staples(3)
- 10 gr miel (0.35 oz)
- 350 gr harina de trigo (2.8 cup)
- 8 gr levadura (0.28 oz)
🧂Spices & Seasonings(2)
- 1 cdita sal (5 ml)
- 1/2 cdita sal (2.5 ml)
👨🍳 Instructions
- 1
Activate the yeast with warm milk and honey. Let it rest for a few minutes before adding the dry ingredients.
- 2
Mix the ingredients and gradually add the egg and butter. A sticky dough will form; once it pulls away from the bowl, let it rest for 40 minutes.
- 3
After resting, punch down the dough and divide it into equal balls. Roll them out slightly to fill with cheese.
- 4
Place them in a baking dish and let them rest for half an hour until they double in size. Brush with egg before baking.
- 5
Prepare the butter by adding garlic, parsley, and salt. Melt it and spread it on the bread when it comes out hot.
💡 Pro Tips
- ✓Activate yeast in milk heated to exactly 100-110°F because temperatures above 120°F kill yeast enzymes while below 95°F slows fermentation by 50%.technique100-110°F
- ✓Let the filled dough balls proof until they increase by 80-90% in size rather than fully doubling to prevent cheese leakage through over-stretched dough.timing80-90% size increase
- ✓Brush with egg wash mixed at a 1:1 ratio with milk or cream because pure egg creates too dark a crust and can burn before the interior is fully baked.technique1:1 ratio
- ✓Grate garlic with a microplane instead of mincing to create a paste that distributes evenly and won't burn in the melted butter.technique
- ✓Apply garlic butter immediately when internal bread temperature reaches 190-200°F so the residual heat melts the butter into the crust without making it soggy.timing190-200°F
Share this recipe
Prep
40
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Garlic bread was invented in 1940s America by Italian immigrants who couldn't find proper bruschetta ingredients.
Stuffed Garlic Bread with Cheese
Get ready to elevate your holiday feast with this irresistible Cheesy Garlic Bread! Bursting with flavor from fresh garlic and gooey melted cheese, this fluffy delight is the ultimate sidekick for any festive meal. Perfectly baked to golden perfection, it's sure to steal the spotlight at your Christmas dinner!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 diente de ajo
- 2 cdas perejil (30 ml)
🥛Dairy & Eggs(6)
- 90 gr mantequilla (6.3 tbsp)
- 50 Mantequilla (3.5 tbsp)
- 1 pz huevo
- 1 pz de huevo para barnizar
- 200 ml leche (6.76 fl oz)
- 2 tz queso mozzarella (480 ml)
🫙Pantry Staples(3)
- 10 gr miel (0.35 oz)
- 350 gr harina de trigo (2.8 cup)
- 8 gr levadura (0.28 oz)
🧂Spices & Seasonings(2)
- 1 cdita sal (5 ml)
- 1/2 cdita sal (2.5 ml)
👨🍳 Instructions
- 1
Activate the yeast with warm milk and honey. Let it rest for a few minutes before adding the dry ingredients.
- 2
Mix the ingredients and gradually add the egg and butter. A sticky dough will form; once it pulls away from the bowl, let it rest for 40 minutes.
- 3
After resting, punch down the dough and divide it into equal balls. Roll them out slightly to fill with cheese.
- 4
Place them in a baking dish and let them rest for half an hour until they double in size. Brush with egg before baking.
- 5
Prepare the butter by adding garlic, parsley, and salt. Melt it and spread it on the bread when it comes out hot.
💡 Pro Tips
- ✓Activate yeast in milk heated to exactly 100-110°F because temperatures above 120°F kill yeast enzymes while below 95°F slows fermentation by 50%.technique100-110°F
- ✓Let the filled dough balls proof until they increase by 80-90% in size rather than fully doubling to prevent cheese leakage through over-stretched dough.timing80-90% size increase
- ✓Brush with egg wash mixed at a 1:1 ratio with milk or cream because pure egg creates too dark a crust and can burn before the interior is fully baked.technique1:1 ratio
- ✓Grate garlic with a microplane instead of mincing to create a paste that distributes evenly and won't burn in the melted butter.technique
- ✓Apply garlic butter immediately when internal bread temperature reaches 190-200°F so the residual heat melts the butter into the crust without making it soggy.timing190-200°F