On the same day that I made the crescent rolls, I also made cheese bread. I posted a photo on Instagram as soon as the cheese bread came out of the oven but I wasn’t sure if I was going to post a recipe for it.
Well, I’m not. It’s just basic bread dough. I do mean to revise the basic dough recipe in the archive. I’ve come up with a better one but tweaking is still ongoing and until we’re perfectly happy, the old bread dough recipe will have to stay. However, I have photos to illustrate the procedure for making Parmesan and garlic bread.
It starts with basic bread dough. Make the dough (use my old recipe or use your own), let it rise, press it down and roll it (on a sheet of baking paper) into a rectangle about an eighth of an inch thick. The dimension of the rectangle should be what will fit snugly in your baking tray.
Sprinkle grated Parmesan and dried garlic chips (available in the grocery) on the entire surface of the dough. Pat gently to lightly press the cheese and garlic into the dough.
Cut the dough into halves lengthwise then cut each half into strips about an inch to an inch and a half wide. Use a sharp knife or a pizza cutter.
Slide the dough onto the baking tray. See why I rolled the dough directly on the baking paper? Sliding it onto the tray is so much easier by just tugging one end of the paper and pulling the entire thing — dough strips and paper — onto the tray.
Let the dough rise until doubled and bake at 375F for about 15 minutes until golden.
Serve warm with coffee. You don’t need anything to spread on the bread, I tell you. The Parmesan and garlic chips are enough.