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Hasselback Garlic Cheesy Bread


Hasselback Bread Final 2

First thing: this Calphalon Giveaway ends on Friday! Enter enter enter!

Second thing: this bread is the bomb.

Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter.

Aw, shucks.

What is a girl to do?

To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. Everyone has seen the Hasselback Potato, right? Well this is a much more scandalous take on that. Think MORE butter, MORE garlic and MORE cheese. Carbs are my friend, can you tell?

They hang out in my booty.

{TMI? Sorry.}

This bread is the very reason why I run. It helps lessen the blow to the whole ‘carbs setting up shop in my hiney’ thing.

And believe it or not, this is super simple to make! I think its safe to say we all have the ingredients for bread in our pantries. Butter-most likely and cheese-uh, yeah! I seem to have these ingredients on hand all.the.time. I used garlic herb butter from Kerrygold and I’ve seen pre-made garlic butter at the store, but it’s really easy to make at home. {Mix butter and finely minced garlic together. Yup, that’s it.}

So, that’s all the info you need to know, m’kay? Let’s make some bread, yo.

Bread Ingredients

First thing you’re going to want to do is grab all your ingredients. Nothing to out of the ordinary here.

Bread 1

Into a mixer bowl, add in your water, yeast and honey. Stir it all in and leave it alone for 5-10 minutes. You want to make sure your yeast is alive and kickin’.

Bread 2

Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. PS-You never want to go above level 2 {stir} when using a Kitchenaid Mixer. I just just read that in the instructions manual. Making dough=slow speed.

Bread 3

Once the dough starts pulling away from the sides and the bowl is looking pretty clean, then it’s time to set the timer and walk away. 5 minutes later your dough should be tacky and smooth. Like, it should feel a little sticky, but leave nothing on your fingers when you poke at it. Grease your bowl and dough. Cover the whole thing with a towel or plastic wrap and let it rise for an hour or until it’s doubled in size.

Bread 4

One hour later, I got me some purdy lookin’ dough!

Bread 5

Punch that dough down and divide into two equal balls.

Bread 6

Roll those dough balls into two baguette shapes the length of your baking sheet. I like to twist mine because {1}they look cool and {2}it helps keep them from shrinking.

Bread 7

Cover with plastic wrap and let it rise for 30 minutes. Then preheat your oven to 400 degrees and place the pan nearby to get all that extra warmth seeping from your oven.

Bread 8

They should have doubled by the time the oven is preheated {about 45 minutes later}. Reduce the oven temp to 350 and bake for 20 minutes.

Bread 9

In the mean time, grab some of your garlic herb butter…

Bread 10

And melt it down. It’s so much faster working with melted butter.

Bread 11

You’re gonna want to slice some cheese too. I used a sharp white cheddar. OH yeah.

Bread 12

After 20 minutes, your french loaves should start to golden. Take them out of the oven and brush with some melted butter. Bake another 5-7 minutes or until perfectly golden. Remove from oven and cool 15 minutes. Now, we could stop here and have two lovely french loaves of bread but I’m insane and must add butter and cheese. So, lets keep going!

Bread 13

Slice your bread into 1 inch slices 3/4 of the way down. It’s important to let your bread cool at least 15 minutes so that when you cut it it doesn’t squash the loaf right down. Make sure you use a bread knife too! *Important*

Bread 14

Once your bread is sliced, take that garlic butter and slather it on top and in between all those cracks. Be generous!

Bread 15

Then put your slices of cheese into those cracks and bake it another 5 minutes or until all that cheese is melted.

Hasselback Bread Final 1

Hello, lover.

Hasselback Bread Final 3

Come to mama.

See? Not too hard was it! Here’s the printable for ya’ll! Hope you enjoy! Try not to eat the entire thing in one sitting…or at least have the decency to change into stretchy pants first.

Print

Hasselback Garlic Cheesy Bread

Yield: 2 loaves

Ingredients:

1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter

Directions:

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.

 

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347 Comments

  1. You are actually a genius. I’m pretty sure I could live off this bread and this bread alone.

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    • beth — February 14th, 2012 @ 1:43 am

      I so agree. I found this on pinterest and chased the picture down till I found your recipe. Guess what I’m doing tomorrow???

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      • Ashley — March 16th, 2012 @ 5:20 am

        Yup. Thanks to pinterest I am making this tomorrow and I have a new blog to follow!

    • Steph — March 27th, 2012 @ 9:43 pm

      Hey! Thanks for the amazing, and super easy recipe!

      The only part I had trouble with is twisting the dough after the first rise. It got too thin and broke apart on me :( Any tips?

      Thanks so much!

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      • Lauren — March 27th, 2012 @ 11:47 pm

        Well, I twisted it just so it would keep its shape. That’s a totally optional step. You can just roll it out in between your hands and place it on the cookie sheet.

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  2. Bread is TOTALLY the reason why I work out also. And by “Bread” i mean the loaf of this I’m probably going to INHALE once I make it. Swoon!

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  3. “It hangs out in my booty.”

    This is why we’re friends, lover. :)

    AND – can you teach me about the cute little rounded edges on your pictures? I’m kind of loving that.

    AND THIS BREAD? My heart feels so good.

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  4. YES! I’ve been waiting for this recipe :) It looks so so delicious and full of cheesy goodness!! Oh my gosh, your pictures are amazing. I will definitely be making this very very soon!!

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  5. This looks perfect, I would eat a whole loaf all by myself. Stretchy pants = necessity!

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  6. yum! this looks sinfully delicious!! love it.

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  7. WOW – that looks amazing – who wouldn’t want a box of cheese and butter :)

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  8. I don’t know what to do right now…all I can manage is to stare blankly at my screen and will a loaf of this into my mouth. o.O I’m making it this weekend, no doubt about it. Just brilliant! ~Megan

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  9. ……… im lost for words!! This bread is fantastically-amazingly-delicious looked ~ the cheese just oozing out is calling my name (and who am I to make something like this wait for me 😀 LOL). Great recipe !!

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  10. I think I cried a little bit when I first saw this. WOW does that sound amazing! Warm fresh baked bread and cheese? Holy crap.

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  11. Lauren, what would we do without you?????????????? I love this.

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  12. I could never do a “diet” where I had to give up bread – because of recipes like this one!!

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  13. Whoa!!! This looks amazing!!! The cheese addition is making me drool…yum!

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  14. I think I might have just fell in love….. :)

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  15. Wow I love this more than the potato version!

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  16. lovely!

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  17. Yeah, this wouldn’t make it to the plate in around here. Totally yum and simple too. Perfect for soup night I think.

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    • Eliz. K — January 25th, 2012 @ 9:03 pm

      agreed! I’m making chicken soup and THIS for dinner 😀

      Found you through Pintrest! Thanks for the inspiration!! Yummm!

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  18. Oh this looks fantastic! I love the last picture…all that gooey cheese…I can just imagine the taste. :)

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  19. oh.em.gee. I think I just drooled on my keyboard. This looks absolutely incredible! I’ve never made bread before and I JUST got my very first kitchenaid mixer. This might have to be the first thing I make!

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  20. whoooaaa! amazing amazing bread, perfect for thanksgiving dinner. trying not too look directly at it because it’s too delicious.

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  21. Yeah um, I would eat this entire loaf myself. This would be extremely dangerous in my house!!

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  22. This looks so amazing, I will defiantly try it!!! I love all of your pictures!!! :)

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  23. THIS looks fabulous! Thank you.

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  24. This look really tasty! Hmm…I was planning on making garlic breadsticks for dinner, might just have to change plans!
    Thanks for sharing!
    Willa

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  25. I was lazy and tried this with bread that was already partially baked… and worked like a charm !!! Delicious !!!

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    • Me — August 17th, 2013 @ 4:58 am

      Was just thinking” there has to be an easier wa”y, like bread already baked, or even the bread you buy in store already mixed and let rise.

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      • Lauren — August 17th, 2013 @ 7:57 am

        You can definitely do with store bought french bread!

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  26. Just had this for dinner and it was awesome! Carb and cheese heaven! Thanks

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  27. Dear sweet baby Jesus in a manger, I need some of this. Now.

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    • Joanie333 — March 5th, 2012 @ 2:37 pm

      Still laughing over the ” dear sweet baby Jesus in the manger” comment! This looks amazing!

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  28. This looks like something my family would love with a pot of vegetable soup. I can’t wait to try it.

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  29. Sounds awesome

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  30. so glad i stumbled across your blog. this.looks.awesome. can’t wait to make.

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  31. oh my goodness. girl, what are you doing to me?!? :) that is my FAVORITE cheese. and in the bread? i can’t handle this.

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  32. Hi Lauren, I made this bread for Thanksgiving and it was even better than I thought(if that’s even possible). I made one loaf from start to finish to lunch (family couldn’t wait) and the second one I made everything but the cheese and butter at the end at lunch time,and then added them 7 min. before dinner and finished it up. Both turned out the same and super yummy! Thanks so much for a great recipe. My family loved it.

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  33. I just found you through pintrest; someone who bookmarks my hummus had this too :) so I visited and OMG girl you are talented and this is my kind of recipe. I like the thought of healthy eating but I like to eat REAL and adding more butter and cheese is my kind of deal. Following :) xo

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  34. Wow, looks soooo good! Just wondering what changes need to be made to use regular flour.

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  35. I made this the other night and my husband can’t stop talking about it! Fabulous!

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