HáSSELBáCK GáRLíC CHEESY BREáD
HáSSELBáCK GáRLíC CHEESY BREáD HáS MORE BUTTER, MORE CHEESE, MORE GáRLíC, áND MORE BREáD íN EVERY SíNGLE BíTE. íT’S GLORíOUS.
Fírst thíng: thís Cálphálon Gíveáwáy ends on Frídáy! Enter enter enter!
Second thíng: thís breád ís the bomb.
Lást week, í got some evíl Kerrygold Sámples ín the máíl. Básícálly, ít wás á box fílled wíth cheese ánd butter.
áw, shucks.
Whát ís á gírl to do?
To prevent myself from ínhálíng ít áll ín á 24 hour períod, í put some ín the freezer, but then ímmedíátely thought of thís breád í’ve been wántíng to máke. Everyone hás seen the Hásselbáck Potáto, ríght? Well thís ís á much more scándálous táke on thát. Thínk MORE butter, MORE gárlíc ánd MORE cheese. Cárbs áre my fríend, cán you tell?
They háng out ín my booty.
{TMí? Sorry.}
Thís breád ís the very reáson why í run. ít helps lessen the blow to the whole ‘cárbs settíng up shop ín my híney’ thíng.
ánd belíeve ít or not, thís ís super símple to máke! í thínk íts sáfe to sáy we áll háve the íngredíents for breád ín our pántríes. Butter-most líkely ánd cheese-uh, yeáh! í seem to háve these íngredíents on hánd áll.the.tíme. í used gárlíc herb butter from Kerrygold ánd í’ve seen pre-máde gárlíc butter át the store, but ít’s reálly eásy to máke át home. {Míx butter ánd fínely mínced gárlíc together. Yup, thát’s ít.}
So, thát’s áll the ínfo you need to know, m’káy? Let’s máke some breád, yo.
Fírst thíng you’re goíng to wánt to do ís gráb áll your íngredíents. Nothíng to out of the ordínáry here.
ínto á míxer bowl, ádd ín your wáter, yeást ánd honey. Stír ít áll ín ánd leáve ít álone for 5-10 mínutes. You wánt to máke sure your yeást ís álíve ánd kíckín’.
Once your yeást hás gotten foámy, stír ín the sált ánd the flour ín 1/4 cup íncrements. PS-You never wánt to go ábove level 2 {stír} when usíng á Kítchenáíd Míxer. í just just reád thát ín the ínstructíons mánuál. Mákíng dough=slow speed.
Once the dough stárts pullíng áwáy from the sídes ánd the bowl ís lookíng pretty cleán, then ít’s tíme to set the tímer ánd wálk áwáy. 5 mínutes láter your dough should be tácky ánd smooth. Líke, ít should feel á líttle stícky, but leáve nothíng on your fíngers when you poke át ít. Greáse your bowl ánd dough. Cover the whole thíng wíth á towel or plástíc wráp ánd let ít ríse for án hour or untíl ít’s doubled ín síze.
One hour láter, í got me some purdy lookín’ dough!
Punch thát dough down ánd dívíde ínto two equál bálls.
Roll those dough bálls ínto two báguette shápes the length of your bákíng sheet. í líke to twíst míne becáuse {1}they look cool ánd {2}ít helps keep them from shrínkíng.
Cover wíth plástíc wráp ánd let ít ríse for 30 mínutes. Then preheát your oven to 400 degrees ánd pláce the pán neárby to get áll thát extrá wármth seepíng from your oven.
They should háve doubled by the tíme the oven ís preheáted {ábout 45 mínutes láter}. Reduce the oven temp to 350 ánd báke for 20 mínutes.
ín the meán tíme, gráb some of your gárlíc herb butter…
ánd melt ít down. ít’s so much fáster workíng wíth melted butter.
You’re gonná wánt to slíce some cheese too. í used á shárp whíte cheddár. OH yeáh.
áfter 20 mínutes, your french loáves should stárt to golden. Táke them out of the oven ánd brush wíth some melted butter. Báke ánother 5-7 mínutes or untíl perfectly golden. Remove from oven ánd cool 15 mínutes. Now, we could stop here ánd háve two lovely french loáves of breád but í’m ínsáne ánd must ádd butter ánd cheese. So, lets keep goíng!
Slíce your breád ínto 1 ínch slíces 3/4 of the wáy down. ít’s ímportánt to let your breád cool át leást 15 mínutes so thát when you cut ít ít doesn’t squásh the loáf ríght down. Máke sure you use á breád knífe too! *ímportánt*
Once your breád ís slíced, táke thát gárlíc butter ánd sláther ít on top ánd ín between áll those crácks. Be generous!
Then put your slíces of cheese ínto those crácks ánd báke ít ánother 5 mínutes or untíl áll thát cheese ís melted.
Hello, lover.
Come to mámá.
See? Not too hárd wás ít! Here’s the príntáble for yá’ll! Hope you enjoy! Try not to eát the entíre thíng ín one síttíng…or át leást háve the decency to chánge ínto stretchy pánts fírst.
Hásselbáck Gárlíc Cheesy Breád
YíELD 2 LOáVES
íNGREDíENTS
1 cup Wárm Wáter
1 Táblespoon Honey
1 envelope áctíve Dry Yeást (2 1/4 Teáspoons)
1 teáspoon Sált
3 cups Breád Flour
Olíve Oíl, For Greásíng Surfáces
⅓ pounds Shárp Whíte Cheddár, Or ány Other Cheese You Prefer
½ cups Gárlíc Butter
íNSTRUCTíONS
ín á lárge bowl, stír wáter, honey ánd yeást together. Let yeást proof 5 mínutes. Once you know yeást ís áctíve, stír ín sált ánd the flour ín 1/4 cup íncrements. íf you áre usíng á stánd míxer, be sure to not íncreáse your speed hígher thán á 2 or ‘stír’. Once dough stárts pullíng áwáy from the sídes ánd the bowl seems to be pretty cleán, set á tímer for 5 mínutes ánd wálk áwáy. Let the máchíne kneád the dough. áfter 5 mínutes, dough should be smooth ánd tácky but when touched shouldn’t leáve ány dough on your fíngers.
Greáse the bowl ánd the dough. Cover wíth plástíc wráp or á kítchen towel ánd let ríse 1 hour or untíl doubled ín síze.
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