This is the softest, cheesiest, most delicious garlic bread I have ever made and I am so happy to share it with you. Let me start with the dough: Its is pillowy soft and light like a cloud. The filling: Gooey, melting cheese with the aroma of butter, garlic and spring onions. I could live on this!

Garlic Bread with Cheese
This is the softest, cheesiest, most delicious garlic bread I have ever made and I am so happy to share it with you. Let me start with the dough: Its is pillowy soft and light like a cloud. The filling: Gooey, melting cheese with the aroma of butter, garlic and spring onions. I could live on this!
Ingredients
- 375 ml 1 ½ cups lukewarm milk
- 11 grams dry active yeast
- 50 grams granulated sugar
- 2 medium eggs
- 700 grams all-purpose flour
- 1 ½ tsp salt
- 75 grams soft unsalted butter
For the filling
- 175 grams soft unsalted butter
- 1 spring onion, finely chopped (50 g)
- 2 Tbsp of parsley, chopped
- 25 grams garlic cloves peeled
- A pinch of black pepper
- 400 grams mozzarella cheese
- 100 grams gouda cheese
- 40 grams melted butter for brushing, optional
Instructions
- In the bowl of a mixer, mix the milk, sugar and yeast. In a mixer, add the milk and sugar and let it stand until the yeast bubbles up. Add the eggs, flour and salt. Knead until an irregular dough forms. Add the butter and knead for 7-8 minutes. Transfer the dough to a bowl to rise (the dough will be slightly wet and soft) for about 1 ½ hours until doubled in volume.
- Prepare the filling by mixing the top butter, onion, parsley, garlic and pepper in a bowl.
- When the dough has risen, roll it out into a 40 x 50 cm rectangle. Roll into a roll, starting from the longest side. Cut into 8 or 10 pieces. Place the pieces on a round or oblong baking tray lined with non-stick paper. Let the rolls stand for 20 minutes.
- Bake in a preheated oven at 180 degrees in the air for 35-40 minutes. If you like, brush the rolls with melted butter while they are still warm.