These little garlic breads were a perfect hit around here. A basic bread recipe with a hidden cheese surprise inside, baked in buttered basil, rosemary, mint and garlic.
Garlic Breads With Gruyere & Buttered Herbs.
120 gr. grauyere cut in cubes (or any other cheese of your choice)
For the sourdough:
500 gr. hard flour
2 ts. dry yeast
300 ml. hot water
2 tbs. olive oil
a pinch of sugar
For the Butter Herbs Sauce:
100 gr. butter
2 cloves -melted
1 tbs. basil, 1 tbs. mint, 1 tbs. rosemary -finely chopped
Mix in a glass bowl the hot water, the olive oil, the sugar and dry yeast and let it aside until the yeast is activated.
In a mixer`s bowl, add the flour and the salt and cover it with the yeast mixture. Mix until the dough is soft and elastic. Put it in a slightly oiled bowl, covered with a towel and let it double its size for an hour.
Knead the dough a bit more and cut it in equal size balls (using a scale is very helpful). Place inside the cheese pieces and put it in an oiled oven pan. Leave some space inbetween the balls, for them to swell, cover it with an oiled silver foil and let it rest for another half an hour.
Preheat the oven at 200*C, set to fan and prepare the butter herbs sauce. In a small saucepan, melt the butter, the herbs and some salt. Cover the balls with the 2/3 of the butter sauce and cook for 30 minutes until golden. Spread on top and around the garlic breads with the rest of the butter sauce and serve.