This stuffed mozzarella garlic bread combines the delightful flavors of soft, fluffy bread with gooey mozzarella cheese and a savory garlic butter sauce. Perfect for any meal or as a delicious snack, this bread is sure to be a hit with everyone. Easy to prepare and irresistibly tasty, it’s a great addition to your baking repertoire.
Preparation Time:
- Prep Time: 20 minutes
- Rising Time: 1 hour 30 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 12 minutes
- Servings: 16 pieces
Ingredients:
For the Bread:
- 160 ml milk (2/3 cup)
- 4 g (1 tbsp) instant dry yeast
- 30 g (3 tbsp) sugar
- 200 g (1 1/2 cups) bread flour (strong flour) or all-purpose flour
- 4 g (1 tsp) salt
- 25 g (2 1/2 tbsp) unsalted butter, softened
- 160 g mozzarella cheese, divided into portions
For the Garlic Sauce:
- 20 g (2 tbsp) unsalted butter
- 7 g (1/2 tbsp) minced garlic
- 15 g (1 1/2 tbsp) sugar (optional, adjust to taste)
- 1/2 tbsp dried parsley
- 1/4 tsp salt
- 40 g mozzarella cheese, grated
Directions:
1. Prepare the Dough:
- In a large mixing bowl, combine the milk, instant dry yeast, and sugar. Mix well and let it sit for about 5 minutes until frothy.
- Add the bread flour and salt to the mixture. Stir until combined.
- Add the softened butter and knead the dough until smooth and elastic.
- Cover the bowl with a damp cloth and let the dough ferment in a warm place until doubled in size, about 1 hour.
2. Shape the Dough:
- After the dough has doubled, divide it into 16 equal pieces. Shape them as desired and let them rest for 10 minutes.
- Flatten each piece of dough and stuff with a portion of the 160 g mozzarella cheese. Shape into balls or any desired form.
- Place the shaped dough on a baking tray and let it rise in a warm place for about 30 minutes.
3. Bake the Bread:
- Preheat the oven to 180°C (350°F). Brush the dough with milk if desired.
- Bake the bread for 12 minutes, or until golden brown.
4. Prepare the Garlic Sauce:
- In a small saucepan, melt the unsalted butter over medium heat.
- Add the minced garlic and cook for about 1-2 minutes until fragrant.
- Stir in the sugar (if using), dried parsley, and salt.
- Remove from heat and mix in the 40 g mozzarella cheese until melted and combined.
5. Final Steps:
- After baking the bread, brush or drizzle the garlic sauce over the top.
- Return to the oven and bake for an additional 10 minutes at 180°C (350°F).
- Serve warm and enjoy!
Serving Suggestions:
- Serve as an appetizer or side dish with pasta, soup, or salad.
- Enjoy as a snack with a marinara or pizza dipping sauce.
- Perfect for parties or gatherings as a delicious finger food.
Cooking Tips:
- Make sure the milk is warm (but not hot) to activate the yeast properly.
- Knead the dough until it is smooth and elastic for the best texture.
- Adjust the amount of garlic in the sauce according to your preference.
Nutritional Benefits:
- Mozzarella Cheese: Good source of calcium and protein.
- Milk: Provides essential nutrients like calcium, vitamin D, and protein.
- Garlic: Known for its anti-inflammatory and immune-boosting properties.
Dietary Information:
- This recipe contains dairy and gluten.
- Can be made with gluten-free flour and dairy-free cheese alternatives for specific dietary needs.
Nutritional Facts (per serving):
- Calories: 120
- Protein: 5g
- Fat: 8g
- Carbohydrates: 9g
- Fiber: 1g
Storage Tips:
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in the oven or microwave before serving to enjoy warm.
Why You’ll Love This Recipe:
- The combination of soft bread, gooey cheese, and savory garlic butter is irresistible.
- Easy to make and perfect for any occasion.
- Versatile and can be enjoyed as a snack, appetizer, or side dish.
Conclusion:
This stuffed mozzarella garlic bread is a delicious and easy-to-make treat that will delight your taste buds. With its soft, fluffy bread and rich, cheesy garlic flavor, it’s sure to become a favorite in your household. Perfect for any meal or as a snack, this bread is a must-try recipe for all cheese and garlic lovers. Enjoy your cooking!
