Cheesy Herb Garlic Bread Loaf. Angelic Bakehouse makes the best tasting sprouted whole grain bread. Our facility and products are free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. This recipe for Cheesy Butterflake Herb Loaf is an adaptation from kingarthur's blog and one of the best cheesy garlic bread recipes I made at home.
Ingredients of Cheesy Herb Garlic Bread Loaf
- It’s 1 loaf of Bread.
- It’s 3 cups of shredded mozzarella.
- You need of Butter.
- Prepare of Garlic Powder.
- It’s of Basil.
- You need of Garlic Salt.
- Prepare Dash of Mrs.
- Prepare of Parmesan.
Stir in cheese and add to flour mixture; stir just until moistened. A no yeast bread that is super quick to prepare! With swirls of herbs and ribbons of melted cheese, this is a wonderful afternoon tea served with lashings of butter, or for dipping into soups. I like to wedge chunks of cheese in the batter so you get lovely pockets of cheese and the lovely textured crust on top.
Cheesy Herb Garlic Bread Loaf step by step
- Preheat oven to 425°. Use your choice of any style bread loaf on sale at your favorite grocery store! I used a loaf called "Everything Italian" from Walmart Clearance rack! Slice the entire loaf almost all the way through. (about a half inch to an inch from the bottom).
- Spread Butter in between the slices and shake in all of the above spices and any others you desire. Sprinkle Parmesan and Mozzarella in between each section and a bit across the top..
- Wrap entire loaf in foil and bake at 425° for 25-35 minutes or until cheese is melted in the middle..
- Cool. Slice all the way through. Serve. Enjoy..
- Cheaper than Ready Made, Store bought Garlic Bread! 👍👍 Kids Love It! Also can be Main Dish!.
Best bread – The best bread to use for Cheese and Garlic Crack Bread is crusty sourdough or another dense type of bread, but it works well with plain crusty loaves as well. The reason it works better with sourdough is because the bread is denser so the bread tends to hold together better when you pull bits off. I've made this bread several times, and it's always a success. People love it and ask for a loaf to take home. I have substituted thyme for oregano (my own preference) and I bake on a cookie sheet, shaped like a typical italian loaf and scored across the top, with corn meal to prevent sticking.