Cheese Bread Recipe with Garlic

Savoury garlic and cheese swirl buns

  • makes 7
  • A little effort

If you love garlic cheesy bread then you'll love these super soft savoury swirl buns. Packed with gooey mozzarella, these buns are an ideal side for a dinner party with friends

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Ingredients

  • whole milk 175ml
  • dried active yeast 2 tsp
  • caster sugar 1 tsp
  • plain flour 350g, plus extra for dusting
  • egg 1, beaten, plus 1 beaten for glazing
  • unsalted butter 50g, very soft, plus extra for the tin
  • ready-grated mozzarella 100g

GARLIC BUTTER

  • unsalted butter 125g, very soft
  • parmesan (or veggie alternative) 75g, finely grated, plus extra for scattering
  • garlic 3 cloves, crushed
  • flat-leaf parsley finely chopped to make 3 tbsp

Method

  • Step 1

    Heat the milk to just below a simmer then cool to warm. Whisk in the dried yeast and caster sugar, and leave in a warm place for 10 minutes or until a thick foam has formed on top of the milk.

  • Step 2

    Tip the flour into a large mixing bowl and stir in 1 tsp salt. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter. Stir until the mixture is combined and comes together into a rough dough.

  • Step 3

    Tip onto a lightly floured worksurface and knead for 5 minutes until the dough is smooth and elastic. Form into a ball, put in a bowl and cover with oiled clingfilm. Leave in a warm place for 11/2 hours.

  • Step 4

    To make the garlic butter, beat together the soft butter, parmesan, garlic and parsley.

  • Step 5

    Turn the dough onto a lightly floured worksurface and knead gently for 30 seconds. Roll into a rectangle measuring about 30cm x 50cm.

  • Step 6

    Turn it so the longest side is nearest to you, then spread ¾ of the garlic butter over the dough, leaving a 1cm border around the edges. Scatter over the mozzarella.

  • Step 7

    Roll the dough up, starting with the long side closest to you and keeping the roll even. Cut into 7 equal pieces and put cut-side up in a well-buttered non-stick 23cm springform tin. Cover the buns loosely with oiled clingfilm and leave in a warm place for 40 minutes to prove. Heat the oven to 180C/fan 160C/gas 4.

  • Step 8

    Brush the buns with beaten egg and sprinkle with a little more parmesan. Bake for 35 40 minutes or until deep golden brown. Very gently melt the remaining garlic butter  in a pan. Cool the buns in the tin for 15 minutes before releasing, then brush liberally with the melted butter.

Discover more of our exciting bread recipes here...

Cheesy Garlic Bread with Sriracha Hot Sauce

Nutritional Information

  • Kcals 494
  • Fat 29.5g
  • Saturates 18.2g
  • Carbs 40.8g
  • Sugars 2.2g
  • Fibre 2.2g
  • Protein 15.1g
  • Salt 1.5g
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