Garlic Cheese Hand Bread

Main dough	High powder 300g
Milk or water 150g	sugar 7g
Salt 6g	Dry yeast 3g
Olive oil 20g	Eggs 1
Minced garlic 1 small spoon	Stuffing
Olive oil Appropriate amount	chopped thyme or other spices Appropriate amount
Minced garlic Appropriate amount	Shredded Parmesan or other cheese Appropriate amount

How to make garlic cheese hand-pulled bread

Step 1

Pour all the ingredients in the main dough (except olive oil) into the bread machine and start kneading the dough

Step 3

Until the kneading reaches the expansion stage, you can take out the mask, as shown in the previous picture

Step 4

Place into a container, cover with plastic wrap, and ferment at room temperature 22-25 degrees.

Step 5

It will take about 2 hours until the dough doubles in volume and the indentation does not spring back when pressed with your hands.

Step 6

Deflate the dough and roll it into a 50cm x 30cm rectangular dough. Rub olive oil on the dough, then sprinkle with chopped chives, minced garlic and grated cheese

Step 7

Then divide the dough into 5 parts, each 10·30 cm Then divide each portion of dough into 6 portions, each portion is 10·5 cm.

Step 8

Stack 30 pieces of dough together and put the long side up into a greased toast box

Step 9

At room temperature or in an oven with a proofing function, double the volume and make the toast mold 90% full.

Step 10

Bake in an oven preheated to 190 degrees for 40-45 minutes, until the skin is golden brown

Step 11

internal organization chart

Step 12

Here’s a picture of the finished product Garlic Cheese Hand Bread Recipes

1. This bread has a wide range of fillings to choose from. You can choose other spices and cheese according to your own taste. 2. Each oven has its own temperament. According to the temperature of the respective oven, the temperature here is for reference only.