CHEESY GARLIC BREAD520g baker’s flour
1 tsp salt
30g butter, diced
2 tsp instant dried yeast
290g lukewarm water, (chookie recommends using 300g water for an even lighter bread)
2 tsp bread improver - optional
Beaten egg to glaze
Place flour, salt, (improver if using) and butter in TM bowl. Turbo a couple of times until butter has combined into the flour.
Add yeast and water, then set to closed lid position and knead on
interval speed/3 mins. Leave in bowl to rise for about 1 hour with MC in place.
Knock dough down on
Interval speed/1 min. Remove as much of the dough as possible from the bowl. Place bowl back on the stand and turn speed up to 6 for about 2 seconds to flick remaining dough off blades. Remove blades and get remainder of dough out of bowl.
Weigh the dough and then split into 2 even pieces.
Shape each piece into a baguette about 35cm long. The dough is lovely and silky smooth.
Place on a lined baking tray or a baguette mould, cover with a damp clean tea towel and leave to rise for 20 mins. Preheat oven 220C.
Make a slit along the top length of each baguette and brush with beaten egg.
Bake for 15 – 20 mins, or until golden and the bread sounds hollow when tapped on the base.
Reduce oven to 190C.
Garlic butter90g butter, softened
90g tasty cheddar cheese, cubed
2 plump garlic cloves, crushed (mine was big so only used 1)
¼ cup snipped chives (use scissors)
Salt & freshly ground pepper
With blades turning on
speed 7, drop garlic through opening in the lid.
Add cubed cheese into bowl, grate
6 secs/speed 8. Scrape down bowl.
Add butter, salt & pepper and snipped chives. Combine on
Reverse + speed 5 until thoroughly mixed. Remove to a bowl. (do the flicking off on speed 6 again).
When the bread is cool enough to handle, cut into 2.5cm slices, not all the way through you want it still joined at the bottom.
Spread the garlic butter between the slices, wrap in foil and bake for 15-20 mins.
In the last 5-10 mins of cooking, open foil to expose the top part of the bread to allow it to crispen up.
If only wanting one baguette at a time, wrap one of the rolls in an extra sheet of alfoil then put in the freezer for another time, (already buttered).
I only made this for the first time last week but found it a bit dense so I've played about with the quantities of flour and water and am now happy with how it turned out.
If this size bread is too big for you, just divide the dough into 4, each one would be enough for 2 persons, or you could do like I did and make one big one 35cm which was perfect for us today as my daughter was visiting, and I've put 2 smaller ones in the freeze for when it's just DH and I home.
