Cheese Garlic Bread

Preparing Dough

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- Take all pupose flour in a mixing bowl
- Add sugar to the four
- Add some salt (as per taste)
- Add the chopped/grated garlic
- Add 2 tsp garlic seasoning
- Add the garlic powder
- Add 2 tsp yeast (active)
[if using dormant yeast, first take little lukewarm water, add 1 tsp yeast & 1 tsp sugar to it, keep it for 10 mins to activate the yeast. Use this activated yeast]
- Mix the ingredients, add olive oil and mix the ingredients again
- Add little lepid water at a time, knead to make a smooth dough but firm dough
[N.B. Dough to be kneaded firmly for at least 10-12 mins]

Dough processing

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- Grease another bowl with little oil
- Shape the dough round & place it in the greased bowl
- Cover the bowl with cling wrap & make it air-tight
- Keep the covered bowl in warm place for 3-4 hours
[The dough will inflate to double its size. In summer time required is less]

Bread making & Baking

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- Mix 2 tsp olive oil with the dough
- Knead firmly for another 5 mins
- Keep the kneaded dough covered for 5 mins
- Divide the dough in 2 halves
- Roll them into 10 mm flat sheet
- Brush the top with melted butter
[Leave the edged out]
- Sprinkle garlic seasoning
- Sprinkle little chili flakes
- Put the grated mozzarella cheese on one side of the rolled sheet
- Wet the sheet edges with little water
- Fold the sheet & press the edges to seal the bread
- Mark the slices with a knife
- Brush melted butter on top of the bread
- Sprinkle some garlic seasoning & chili flakes on top of the breads
[Meanwhile, pre-heat the OTG for 10 minutes at 170 deg C]
- Bake the breads for 20 mins at 170 deg C in convection mode

- Be careful about the yeast you are using, because Active & dormant yeast behaves differently.
- Dough to be kneaded firmly for at least 10-12 mins. This speeds up the gluten release process.