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Hasselback Homemade Garlic Bread Recipe

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5 from 10 votes

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This Hasselback Homemade Garlic Bread recipe has MORE butter, MORE cheese, MORE garlic, and MORE bread in every single bite. It’s glorious.

Cheese Bread

First thing: this homemade garlic bread recipe is the bomb.

Second thing: Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter.

Aw, shucks.

What is a girl to do?

To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. Everyone has seen the Hasselback Potato, right? Well this is a much more scandalous take on that. Think MORE butter, MORE garlic and MORE cheese. Carbs are my friend, can you tell?

They hang out in my booty.

{TMI? Sorry.}

This garlic bread recipe is the very reason why I run. It helps lessen the blow to the whole ‘carbs setting up shop in my hiney’ thing.

And believe it or not, this is super simple to make! I think its safe to say we all have the ingredients for bread in our pantries. Butter-most likely and cheese-uh, yeah! I seem to have these ingredients on hand all.the.time. I used garlic herb butter from Kerrygold and I’ve seen pre-made garlic butter at the store, but it’s really easy to make at home. {Mix butter and finely minced garlic together. Yup, that’s it.}

So, that’s all the info you need to know, m’kay? Let’s make this garlic bread recipe, yo.Cheese Bread

 

First thing you’re going to want to do is grab all your ingredients. Nothing to out of the ordinary here.Cheese Bread

 

Into a mixer bowl, add in your water, yeast and honey. Stir it all in and leave it alone for 5-10 minutes. You want to make sure your yeast is alive and kickin’.Cheese Bread

 

Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. PS-You never want to go above level 2 {stir} when using a KitchenAid Mixer. I just just read that in the instructions manual. Making dough=slow speed.Cheese Bread

 

Once the dough starts pulling away from the sides and the bowl is looking pretty clean, then it’s time to set the timer and walk away. 5 minutes later your dough should be tacky and smooth. Like, it should feel a little sticky, but leave nothing on your fingers when you poke at it. Grease your bowl and dough. Cover the whole thing with a towel or plastic wrap and let it rise for an hour or until it’s doubled in size.Cheese Bread

 

One hour later, I got me some purdy lookin’ dough!Cheese Bread

 

Punch that dough down and divide into two equal balls.cheesy bread

 

Roll those dough balls into two baguette shapes the length of your baking sheet. I like to twist mine because {1}they look cool and {2}it helps keep them from shrinking.cheesy bread

 

Cover with plastic wrap and let it rise for 30 minutes. Then preheat your oven to 400 degrees and place the pan nearby to get all that extra warmth seeping from your oven.cheesy bread

They should have doubled by the time the oven is preheated {about 45 minutes later}. Reduce the oven temp to 350 and bake for 20 minutes.cheesy bread

 

In the mean time, grab some of your garlic herb butter…cheesy bread

 

And melt it down. It’s so much faster working with melted butter.cheesy bread

 

You’re gonna want to slice some cheese too. I used a sharp white cheddar. OH yeah.cheesy bread

 

After 20 minutes, your french loaves should start to golden. Take them out of the oven and brush with some melted butter. Bake another 5-7 minutes or until perfectly golden. Remove from oven and cool 15 minutes. Now, we could stop here and have two lovely french loaves of bread but I’m insane and must add butter and cheese. So, lets keep going!cheese garlic bread recipe

 

Slice your bread into 1 inch slices 3/4 of the way down. It’s important to let your bread cool at least 15 minutes so that when you cut it it doesn’t squash the loaf right down. Make sure you use a bread knife too! *Important*cheese garlic bread recipe

 

Once your bread is sliced, take that garlic butter and slather it on top and in between all those cracks. Be generous!

cheese garlic bread recipe

 

Then put your slices of cheese into those cracks and bake it another 5 minutes or until all that cheese is melted.

cheese garlic bread recipe

 

Hello, lover.

cheese garlic bread recipe

 

Come to mama.

See? Not too hard was it! Here’s the garlic bread recipe printable for ya’ll! Hope you enjoy! Try not to eat the entire thing in one sitting…or at least have the decency to change into stretchy pants first.

Hasselback Garlic Cheesy Bread... MORE butter, MORE garlic, and MORE bread! It's ridiculously amazing.
5 from 10 votes
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Hasselback Garlic Cheesy Bread

This Hasselback Homemade Garlic Bread recipe has MORE butter, MORE cheese, MORE garlic, and MORE bread in every single bite. It's glorious.

Servings 2 loaves
Calories 1421 kcal

Ingredients

  • 1 cup Warm Water
  • 1 Tablespoon Honey
  • 1 envelope Active Dry Yeast 2 1/4 Teaspoons
  • 1 teaspoon Salt
  • 3 cups Bread Flour
  • Olive Oil For Greasing Surfaces
  • ⅓ pounds Sharp White Cheddar Or Any Other Cheese You Prefer
  • ½ cups Garlic Butter
US Customary - Metric

Instructions

  1. In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
  2. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
  3. Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
  4. In the meantime, slice the cheese into thin slices and melt the butter.
  5. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
  6. Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
  7. Serve immediately.
Nutrition Facts
Hasselback Garlic Cheesy Bread
Amount Per Serving
Calories 1421 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 45g281%
Cholesterol 201mg67%
Sodium 2048mg89%
Potassium 261mg7%
Carbohydrates 145g48%
Fiber 4g17%
Sugar 9g10%
Protein 41g82%
Vitamin A 2175IU44%
Calcium 587mg59%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Other Garlic Bread recipes you might like:

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Cheesy Garlic Bread Pull Apart Rolls

Crock-pot Garlic Cheesy Bread

Craigo’s Breadsticks

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cheese garlic bread recipe

Reader Interactions

Comments

  2. Marlene says

    Anxiously waiting for this to finish cooking… this will be my FIRST attempt at baking bread, ever! So far, looks good!

    Reply

  3. Melanie says

    I love, love, love Kerrygold cheese and I have to say that this is honestly some of the most delectable bread I’ve ever seen. Why didn’t I think of sandwiching cheese in between the slices? Just brilliant.

    Reply

  6. RaineDear says

    Hi, I’m new to this blog thing an’ all!…Awesome looking’ food here!!!!
    …but I’m blond and cannot find the printable recipe for the Hasselback Garlic Cheesy Bread! Help??? Thanks

    Reply

  7. sherry says

    This bread looks amazing!! I plan to make!!
    Question- can you make it ahead and do the last step later, such as when you arrive at your destination or does it need to be completed all at once?

    Reply

  9. Katy says

    Hi Lauren! I’m so glad I came across your blog! I’ll be making this bread ASAP, using a combo of Jarlsberg and white cheddar, since that’s what I have left from making super cheesy, creamy potatoes au gratin. Thanks for sharing what you do!!
    I’m hoping there’s a way I can follow you thru Blogger or Google+, but I’m having trouble figuring that out :/

    Reply

  11. Jennifer B says

    I too could not find a printable link? Was wondering if I could get one emailed to me or if you could re-post a link to this recipe. Thanks

    Reply

  14. Erin @ Texanerin Baking says

    Hahaha. Wow. We just inhaled the last piece of this. I only made 1/3 of the recipe so that I wouldn’t feel sick after eating two entire loaves and it’s a good thing I did it that way. I have no self control. That was the most amazing garlic bread ever. Or cheese bread. Or whatever. Most amazing bread ever. I made it 50% whole spelt and I couldn’t tell that it was half whole grain! Next time I’ll try it with 75% whole spelt. I love how easy it is. I’ve told my husband that I’m sending him this recipe and that he should make it for me one day when I come home late from work. He is not a bread baker. He is also not a baker or cook or anything. Everyone can make this! It’s absurdly amazing. I found you through Stumbleupon or Pinterest and have been eying this recipe since then. Today I have a horrible stomachache and thought why not. I needed something to cheer me up and this did it! Thank you!

    Reply

  16. Erin @ Texanerin Baking says

    I made this again a few days ago when I was feeling really depressed (and I was constantly thinking about this bread and I was forced to make it again to put me out of my garlic cheesy bread longing misery) and I used more whole spelt this time. I think that 50/50 is the best mix. 🙂

    Reply

  17. Shalla says

    I am making this for my husbands family’s Christmas eve dinner
    I am making it the day ahead and stopping at the baking part and putting in fridge I hope this will still work
    I am so excited

    Reply

  18. teresa says

    Mine is rising right now, can’t wait to try it!! My first attempt didn’t go well, my dough was too dry, so I tossed it out, started again and had to add an extra ounce or so of water…now it is rising and looks perfect. Thanks for the recipe, it looks so awesome I can’t wait for dinner!!

    Reply

  22. Rachelle says

    K, just made this bread. I have never made bread from scratch, usually it comes home in a frozen package! This was amazing!!! My husband ate it and said ” okay honey, this is one you Have to put this on a card, please do not loose it!” we will be making this ALOT!!!! Thank you;)

    Reply

  24. Jess says

    This was AMAZING! I I made it to go along with pizza casserole but after I tasted the bread, I didn’t eat anything else!

    Reply

  25. Cier Strife says

    I found you through pinterest and have been salivating over your picture for a week. The other day I decided to try my hand at it and oh was it delicious! Thanks so much for this awesome recipe!

    Reply

  26. Justine says

    Saw this on Pinterest, got in my car, went to the grocery store, and now I’m going to make it. I hope it turns out well!

    Reply

  28. Jess says

    I made this tonight and it came out perfectly. Thank you for a great recipe. I didn’t have any honey so I used maple syrup which gave the whole thing a nice subtle earthiness. Also, mine were done in 14 minutes (not 20) – so for anyone else who may have a not-so-perfect oven – keep a close eye on them.

    Reply

  29. Livia Gorin says

    Did I miss the measurements for how much water, yeast, and honey? This looks amazing but I don’t know how much to use??! Thanks

    Reply

  30. lunefantasy says

    oh my goddess (yes i thing she could understand better than a Man for my healthy look)
    It’s fabulous to see, and I can imagine to eat….
    thanks a lot for this recipe

    Reply

  31. Morgan says

    The dough is rising right now, and it looks so beautiful! I used to bake bread a whole lot more than I do now, and I think that the sight of it rising alone (not to mention how I know it’ll smell) is more than enough to get me back on the homemade bread train! Thanks!

    Reply

  35. Kristen says

    OMG this looks (and smells amazing)! I have this baking in my oven as we speak and my husband keeps sneaking a peek because he can’t wait to try it. We are having it with lasagna tonight- YUM!! Thanks! 🙂

    Reply

  36. Britnae Sanelli says

    Shut up! I totally repinned this off of some random persons pintrest board and had no clue it was you! Am I surprised? No, you are amazing! Keep up the good work lo!

    Reply

  37. Toni says

    i made the bread this weekend. i used ready made dough from pillsbury though. still came out bomb! we finished a loaf between the 3 of us.

    Reply

  39. Ericka says

    I am sooooooo glad I found this through Pinterest!!! This looks fantastic and I can only imagine how it must smell baking. I am a complete food-bread loving cheeseaholic and this has given me my first foodgasim of the day, Thank you!!!!!

    Reply

  40. Kristen says

    We made this two days ago and it was SO GOOD!! However, we decided to make our own garlic butter because we were not all that satisfied with the Wegman’s garlic butter every time we bought it. We didn’t feel the price was justified so we made our own, then we followed your instruction to the T. It was SO GOOD, except!! I would add another “layer” of that butter after taking it out of the oven to serve so the “layer” would still be freshly “dipped.” HOWEVER, it’s SO GOOD!! TO DIE FOR GARLIC CHEESE BREAD!!! YUMMY!! ALL of my children LOVED the bread, ages 9, 6, 4 and 1 year old!! THANKS!!

    Reply

  42. Nicole says

    I’ve just finished making this recipe – OMG my house smells amazing! I’m going to cut the bread into 1/2 and freeze straight away, otherwise I’d eat it in one go!

    Reply

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