Forevermamas Garlic Cheesy Bread Just Like Takeout Food

FOREVERMAMA'S GARLIC CHEESY BREAD (JUST LIKE TAKEOUT)

Steps:

• Measure warm water into a measuring cup, stir yeast and honey into warm water to dissolve. Cover with plastic wrap and let sit for about 10 - 15 minutes until bubbles form and mixture starts to foam.
• Add the yeast mixture into a large mixing bowl, preferably a stand mixer.
• Pour in oil and add salt. Add half the amount of flour and mix.
• If using a stand mixer, use the kneading hook until flour is fully incorporated. If kneading by hand, knead hard for about 10 minutes or more. Flour should be fully incorporated. Add additional flour incrementally, bit by bit until the dough is pliable and slightly tacky. When you touch it, it shouldn't stick to your hands like goo, but just slightly tacky.
• Once this stage is reached, turn the mixer on high and knead for about 6 minutes. If kneading by hand, knead hard for a good 20-25 minutes or until the dough is smooth and easy to work with. Note that once dough is in the kneading process, you may need to add a bit of additional flour, (this depends on the weather and humidity level in your home). The dough should be smooth and easy to work with and not stick to the bowl, but rather separate from the bowl, leaving it clean.
• In a separate clean bowl, oil it lightly. Add the ball of dough to the bowl and lightly grease the top of the dough so it won't dry out.
• Cover with plastic wrap and wrap a couple of towels around it to help it double. Let rise for about 1 - 2 hours or until double in size.
• Preheat oven to 450 degrees fahrenheit.
• Prepare 2 pizza stones by lightly greasing and flour. An up-side down cookie sheet maybe substituted for the pizza stone.
• Mix butter and garlic in a small bowl and set aside.
• Roll pizza dough to shape it into a 12" circle. Place pizza dough on prepared pizza stone.
• Dot garlic/butter mixture evenly over both dough's and spread evenly with the back of a spoon or with the balls of your fingers, being careful not to tear the dough. Top with cheeses.
• At this point you may want your dough to rest and rise a bit more. If yes, cover loosely with plastic wrap and let sit for about 30minutes to 1 (or more) hour, or you may place it directly into the oven.
• Bake about 10 to 15 minutes or until bubbly and golden. Remember to slightly lift the edge of pizza dough to make sure that it is cooked on the bottom as well. If pizza topping is browning too quickly before pizza is fully cooked, cover top loosely with aluminum foil with shiny-side down.
• Remove from oven and cool for 2 minutes before cutting into pizza sticks. Serve hot alongside some marinara sauce for dipping.
• NOTE: Though all purpose flour can be used, bread flour is preferable for it's chewy stretchy quality. All purpose flour reaps a good product as well, but it will be more crunchy than chewy as a pizza dough should be.
• Any cheese of your choice can be substituted for the mozzarella, I've used muenster, monterey jack and/or a combination. The best result in flavor was when I used a bit of smoked gouda; I don't believe you'd want to use too much of it because it will overpower this bread.

CHEESY PULL-APART GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

CHEESY GARLIC BREAD

Steps:

• Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.

GARLIC CHEESE BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it.
• Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.
• Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.
• Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

NEELY'S GARLIC CHEESE BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Slice the bread in half, lengthwise.
• Add the garlic, herbs, butter, and Parmesan to the bowl of a food processor and pulse until well incorporated. Alternatively, you could fold the ingredients together using a rubber spatula.
• Spread the butter mixture down the inner length of both slices of the bread. Wrap the pieces in aluminum foil and put them onto a sheet tray. Bake until the bread crisps up and the cheese melts, about 10 minutes. At this point, remove the foil, sprinkle the slices with the mozzarella cheese and season with salt and pepper, to taste. Slide the bread back into oven until the cheese bubbles, about 5 minutes. Remove the bread from the oven to a cutting board and slice before serving.

THE BEST CHEESY GARLIC BREAD EVER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine the butter, herbs, garlic, and cheese and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture to your liking evenly on the cut sides of the baguette (any leftover mix can be frozen for up to 1 month).
• Place the baguette on the prepared baking sheet and bake for 15 minutes, until the cheese is bubbly and starting to brown on the edges.
• Slice, cool, and serve!
• Enjoy!