Homemade: Garlic, Herb & Cheese Bread


Thank you, thank you to my friend G for her method of making this delicious bread. So simple and so tasty.

For the bread dough, simply make the pizza dough that I have posted on this blog. Allow the dough to prove for 40-60 minutes.

Meanwhile place 3 cloves crushed garlic and 2 tablespoons of chopped fresh flat-leaf parsley in 1/4 cup olive oil to infuse. Pre-heat the oven to 180C.

Once the dough has proved, punch it to knock out all the air and turn onto a lightly floured bench. Knead by hand for 5 minutes or put it back in your TMX and knead (closed lid position) for 1 min 30 sec.


Flatten the dough a bit by hand to a rectangular shape and roll out to approx 2cm thickness. Spread your rectangle with the garlic & herb oil then sprinkle over 1/4 cup grated cheese.

Roll up your dough like a long swiss roll and gently flatten with your hands.

Using kitchen scissors or a sharp knife slice into three lengthways and plait. You should end up with some of the dough with the infused oil and grated cheese facing outwards and some tucked inside the loaf.

Place your plaited loaf on a baking tray with a baking sheet or greasproof paper underneath. Cover with a clean tea towel and leave to prove a second time for 40-60 minutes.

Bake for 12-15 minutes at 180C. This bread is absolutely amazing fresh from the oven but is also delicious the next day in your family’s lunch boxes. Yum!


5 responses »

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  2. I made this and the taste was great but the bread shell was quite hard and difficult to cut. Any ideas on what I did wrong?

    • Hi Delvene, so glad you made this bread! It’s a favourite in my house. Not sure about the hard ‘shell’ on the bread – it does come up with nice crust when I bake it but not overly hard. Sorry I can’t offer any advice. Maybe Google can help! Or just bake it again and see how it goes.

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