Garlic bread with cheese

Name: Garlic bread with cheese - Ilona K.
Ingredients: For the dough:; 130 ml warm water; 2 tablespoons yeast; 1 teaspoon crushed garlic; 30 ml olive oil; 390 g flour; 1 teaspoon salt For the filling:; 250 g cheese (any type of cheese can be used); 2; 3 crushed garlic cloves

Pasta/Pizza - Garlic bread with cheese by Ilona K. - Recipia

I have often made these garlic and cheese rolls, especially when I have some leftover cheese in the fridge. They are made with little effort, and the dough is easy to work with even for those without experience in working with leavened dough. The garlic remains subtle, and during baking, the aroma that announces that they are almost ready to eat fills the air. Quick Info Total time: approximately 1 hour and 15 minutes Preparation time: 25 minutes (plus 30 minutes for rising) Baking time: 11-15 minutes Servings: 10-15 pieces, depending on how large you make them Difficulty: easy Recipe type: snack or appetizer Ingredients For the dough: - 130 ml warm water - 2 tablespoons yeast (dry or fresh, as preferred) - 1 teaspoon crushed garlic - 30 ml olive oil - 390 g flour - 1 teaspoon salt For the filling: - 250 g cheese (any cheese will do: telemea, cottage cheese, cheese, etc.) - 2-3 cloves of crushed garlic Preparation method 1. Dissolve the yeast in warm water, stirring gently. Let it rest for 1-2 minutes until it starts to activate. 2. Add the crushed garlic (1 teaspoon) and olive oil, mixing until well combined. 3. Gradually incorporate the flour by hand. Do not add all the flour at once; add it in 2-3 batches and mix after each addition. 4. When the dough starts to come together, add the salt. Knead by hand for about 10 minutes until it becomes smooth, elastic, and no longer sticky. 5. Transfer the dough to a deep bowl greased with a little olive oil. Cover with a damp towel and let rise for 30 minutes in a draft-free place. The dough should double in size. 6. Meanwhile, preheat the oven to 190°C. 7. Remove the dough onto a greased or floured surface. Divide it into 10-15 pieces, depending on how large you want the rolls. 8. Take each piece and form a ball. Gently flatten it with a rolling pin enough to place the filling in the center. 9. Place a tablespoon of cheese mixed with crushed garlic in the center. Gather the edges of the dough and seal them well to prevent them from opening during baking. 10. Place the rolls on a baking tray, seam side down, on parchment paper greased with a little oil. 11. Bake for 11-15 minutes until golden on top. 12. Serve warm, possibly with sour cream. Why I make this recipe often I like that it is quick to make, the ingredients are accessible, and the result is good both fresh and the next day. They work as a snack or to take with you. You can fill them with any cheese you have in the fridge. The dough is easy to knead, and there’s no need for special equipment or techniques. Tips and variations Tips - If you want a more subtle garlic flavor, you can reduce the amount or even omit it. - The dough is easier to work with if you lightly grease the surface with oil instead of flour. - Do not overload each roll; otherwise, they will open up during baking. - Do not let them rise too long, or they will become too airy and difficult to shape. Substitutions - Cheese: anything you have in the fridge – telemea, cottage cheese, grated cheese, or cheese mixes. - Garlic: if you don’t want it at all, feel free to omit it. - Olive oil: you can use another vegetable oil. Variations - You can add herbs to the dough or filling (dill, parsley, chives). - For a stronger flavor, add a bit of pepper or paprika to the cheese. Serving ideas - They go well with sour cream, but they are also good plain. - For breakfast, alongside a salad, or as a snack between meals. Frequently asked questions How much can the rolls rise during baking? They rise quite a bit, so leave space between them on the tray, or they will stick together. Can I freeze the baked rolls? They can be frozen, but the texture may not be as pleasant after thawing. It’s best to consume them within 1-2 days. Do I need to brush the rolls with egg before baking? It is not necessary; they will turn golden on their own. If you want a shinier finish, you can brush them with a little oil. Can the cheese completely melt during baking? It depends on the type of cheese. Telemea and cottage cheese do not melt, but cheese does. Can I use fresh yeast instead of dry? You can use fresh yeast, but keep the amount at 2 tablespoons or use 15-20 g. Nutritional values (approximate) One roll (from 12 pieces, with regular cheese and a little oil) has about 150-170 kcal. Approximate: - Protein: 5-7 g - Carbohydrates: 25-28 g - Fats: 4-6 g Values depend greatly on the cheese chosen. Sour cream served adds a few extra calories. Storage and reheating The rolls are best on the day they are made, but they can be stored at room temperature, covered, for 1-2 days. I do not recommend keeping them longer as they will dry out. They can be briefly reheated in the oven or microwave, but they do soften a bit after reheating.

Garlic bread with cheese

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