- Prep: 1 hr
- Cook Time: 1 hr
- Serving: 12
Delicious and lower in carbs than traditional recipes.
Ingredients
- 8 ounces soya powder
- 4 ounces wheat gluten
- 1 tablespoon baking powder
- 1 rounded teaspoon of dry active yeast
- 1/4 cup freshly grated Parmesan
- 1/2 tablespoon finely chopped fresh rosemary
- 4 tablespoons unsalted butter
- 4 garlic cloves, chopped
- 1/4 teaspoon pepper
- 1 cup shredded Monterey Jack
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan
Directions
- For the rosemary sourdough: Line a baking sheet with greased foil and set aside. Prepare bread mix according to package directions (for conventional oven), adding the Parmesan and rosemary with the dry ingredients.
- Let bread rise. After the first rise, turn out dough onto work surface and, using a rolling pin, roll into a 16x5-inch rectangle.
- From the long side, roll the dough into a 16-inch cylinder, pinching seam to seal. Place, seam-side down, on prepared baking sheet. Cover with oiled plastic and set aside in a warm, draft-free place until almost doubled in bulk, 2 to 2 1/2 hours.
- Heat oven to 350 degrees F. Remove plastic from dough and, using a sharp knife, make diagonal slashes down the center of the bread. Bake until golden and bread sounds hollow when tapped on bottom, 40 to 45 minutes.
- Transfer to a wire rack to cool. (Can be made up to 2 days ahead. Store in an airtight container in a cool place.)
- For garlic-cheese topping: In a small saucepan, melt butter over medium heat. Add garlic and cook until golden, stirring occasionally, 3 minutes.
- Heat oven to 450 degrees F. Using a serrated knife, cut the bread in half horizontally. Place bread halves, cut-side up, on same baking sheet. Brush with butter mixture and sprinkle with pepper. Bake 10 minutes.
- Remove from oven and evenly sprinkle Monterey Jack, mozzarella and Parmesan over tops. Bake until cheese is melted and golden, 6 minutes more. Cut each half crosswise into 12 equal pieces and serve immediately.
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