Recipe: Cheesy pull apart garlic bread
Are we still in March? It doesn’t feel like we’re in March. Biting winds, freezing temperatures and the return of the dreaded white stuff makes me suspect that something odd has happened and we’ve landed back in January.
Still, I guess any excuse to keep on with the comfort food should be celebrated on some level and this cheesy pull apart garlic bread is pure comfort.
Garlic bread is something of an issue in our house. We’re all gluttons for it and Izzy especially can demolish an entire baguette in record time. Add cheese and we meet our cheesy garlic bread nirvana.
Mother’s Day was spent solo parenting, making an emergency (slow) dash for petrol as fumes weren’t going to get us very far and eating. Lots of eating. Numerous cups of coffee – I appear to have fallen off the caffeine free wagon – accompanied by the most divine chocolate cake with peanut butter frosting, lasagne and this bread.
I’d spotted this a while ago over at Brown Eyed Baker and immediately squirrelled it away in my mental list of things that would improve my life. It won’t cure your money worries or those 3am wobbles. It won’t change the fact that you’ve been up since 4.15am on Mother’s Day and not even had a cup of tea made for you. It won’t get rid of the snow or make the temperature 10 degrees warmer. But it will make you smile in that cheese and carb comfort way.
Crusty, cheesy, garlicky, buttery bread, hot from the oven that you can pull apart with your fingers, get a bit messy with and eat slightly more of than is necessarily decent. You can’t really get better than that.
Source: Inspired by and adapted from Brown Eyed Baker
A loaf of cheesy buttery garlic bread that you can pull apart with your fingers. A perfect accompaniment to pasta or just to demolish by itself.
- One large round loaf of bread, I used a Coburg cob that was about 400g
- 1 shallot, peeled
- 2 garlic gloves, peeled – I used smoked.
- 125g butter, melted
- 300g cheese, grated – I used a combination of cheddar and mozzarella but use what you have and what you like. It's also a great way to use up those odds and ends of cheese in the fridge, as long as it melts well it will be fine.
- Preheat the oven to 180c. Cut your bread to represent a grid. I made a series of cuts about an inch wide, cutting to within half an inch of the base to make sure it stays together, then turning and making another series of cuts the other way.
- Place the loaf on a sheet of foil on a baking tray.
- Place the shallot and garlic in a food processor or mini chopper and process until finely minced. Pour in the melted butter and pulse briefly to make sure everything is combined. Spoon over the loaf, making sure that the buttery mixture seeps between the spaces. Wrap up in the foil and bake for 10 -15 minutes.
- Remove from the oven (leave the oven on) and open the foil. Increase the oven temperature to 200c.
- Smother the loaf with the cheese, pushing it down into the bread with your fingers. There’s quite a lot of cheese so keep going, making sure that the cheese is evenly distributed. Leave the loaf on the foil to catch any escaping melted cheese but do not wrap it back up and return to the oven for 15 minutes or until the cheese has melted and browned.
- Remove from the oven and eat.
Use whatever cheese you like, I used a mature cheddar and some mozzarella for its melting qualities.
This really is best eaten straight away, it doesn’t keep and isn’t great reheated but that’s no hardship.
As this made use of the Coburg cob that I’d picked up in the reduced section and stashed in the freezer and can also make use of those odds and ends of cheese lurking in the fridge I’m sending it over to Credit Crunch Munch, a fantastic frugal food idea resource jointly run by Helen (host for this month) and Camilla.