Mozzarella Stuffed Garlic And Herb Bread Recipes

MOZZARELLA HERB GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F and prepare a sheet pan lined in aluminum foil.
• Peel the garlic clove and have it handy for when the bread comes out of the oven. A larger clove will work best.
• Using a bread knife, cut as many ½ to 1-inch thick slices of bread that you want and place them on the prepared pan.
• Bake for about 5 minutes, just until the bread starts to get crisp a bit, but not brown. You just want some resistance for the garlic application.
• Once the bread is crisp (not brown), about 3 to 5 minutes take the pan back out of the oven and turn on the broiler.
• Being careful not to burn yourself on the hot pan, lightly press down on the bread and rub the garlic clove all over the surface of the bread. You will notice the garlic will sort of melt away as you go along.
• Once the bread has been rubbed with the garlic, sprinkle the slices lightly with basil and oregano.
• Cover the bread with the slices of mozzarella cheese and sprinkle with a bit more basil and oregano.
• Place the baking sheet back into the oven under the broiler and closely watch it as the cheese turns brown and bubbles; about 5 minutes. Remove from the oven and serve.

MOZZARELLA STUFFED GARLIC AND HERB SOURDOUGH BREAD

Steps:

• First make starter by mixing all the ingredients in a bowl and set aside for 4-5 hours or until doubles in volume.
• In a large bowl add starter, sugar, salt, 2 tablespoon olive oil, flour, and water to form and soft dough and set aside for 4 hours or until it doubles in volume.
• In between every hour interval stretch and fold the dough. This step will strengthen the dough.
• After 4 hours refrigerate the dough for overnight or 8 hours.
• Next morning divide the dough into two equal pieces about 335g each. Lightly spread 1 tablespoon of olive oil in the baking sheet and set aside.
• Spread the dough into approximately 9x 11-inch rectangle and place it in baking sheet.
• Place mozzarella cheese discs on the top of the dough. Then cover this dough the second dough. Seal the dough from the sides.
• Brush the dough with rest of olive oil, sprinkle, parmesan cheese, minced garlic, Italian seasoning , red pepper flakes, cilantro/ parsley and sesame seeds.
• Try to poke the dough with a fork at 2-inch interval so that steam will escape while baking and bread will not be soggy. Leave the dough as such while oven is preheating.
• Pre-heat oven to 450°F / 232°C. Then bake the dough for 16-18 minutes or until it is golden brown around the sides.
• If the dough puffs while baking, pierce with tip of knife to release the steam.
• Transfer the bread to cooling rack for few minutes.
• Then slice and serve hot . Serve with Marinara sauce.

MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD

Steps:

• In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
• Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
• Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
• Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
• Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.

MOZZARELLA AND PARMESAN GARLIC BREAD

Steps:

• Combine butter and garlic and melt in microwave.
• Add the parsley to the butter and using a pastry brush, liberally brush both sides of the bread.
• Sprinkle the parmesan cheese on the bread and then sprinkle the mozzarella cheese on top.
• Bake under the broiler for approximately 2-3 minutes or until golden brown and bubbly.

GARLIC AND HERB PULL APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
• In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.