Tuesday, April 9, 2013

Almost-Famous Stuffed Cheesy Bread


I love cheesy bread. When I saw this recipe in my Food Network Magazine I just had to give it a try. I tweaked it from the origianl recipe, switching the cheesy garlic mixture to the filling and topping with the plain mozzarella cheese. I LOVED it, also I thought it would be too salty with all the cheese and the garlic salt so I substituted garlic powder and only used half the amount. Also I didn't have granulated garlic so I substituted minced garlic and used 1/2 the amount the origanal recipe called for. It was amazing!! I used as a side to a chicken dinner salad and my hubby loved it. You can view the original recipe here as I posted my recipe with the changes I made. Enjoy!
Almost-Famous Stuffed Cheesy Bread
Recipe adapted from Food Network Magazine
Prep Time: 2 hr 6 min
Cook Time: 24 min
 Serves:
2 loaves (8 breadsticks each) Ingredients

For the dough:
2 teaspoons sugar
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons Olive oil, plus more for brushing
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
2 tablespoons cornmeal

For the filling and topping:
1-1/2 cups shredded part-skim mozzarella cheese (about 6 ounces)
1/2 cup shredded yellow cheddar cheese (about 2 ounces)
1 tablespoon grated Parmesan cheese
1 /2 teaspoon garlic powder
1/2 teaspoon minced garlic
1/2 teaspoon dried parsley

Directions

To make the dough:
Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in mixer bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the Olive oil.

Whisk the flour and salt together in another bowl. Add to the yeast mixture and mix  until you have a sticky dough (about 1 or 2 minutes).  Turn mixer to medium speed and mix adding a little more flour if necessary until dough is smooth and elastic, about 5 minutes. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.

To make the filling and topping:
Toss 1/2 cup mozzarella, the cheddar, Parmesan, garlic powder, minced garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet (or baking stone) in the oven; preheat for 10 minutes.
Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cheese garlic mixture, then fold the dough in half to enclose the cheese filling., pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the remaining Mozzarella cheese. Move the dough to 1 side of the baking sheet . Repeat with the remaining dough, cheese-garlic mixture and  mozzarella on the other side of the baking sheet.
Slide the bread on the parchment onto the hot baking sheet  (or baking stone) in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into bread sticks.
Serve as a side to a dinner salad or as an appetizer. Enjoy!

No comments:

Post a Comment