This no-knead garlic bread is made with cheese. It’s super delicious, soft and smells so good. In a large mixing bowl, add instant yeast, salt and sugar then mix well. Add about 200 ml of water, two beaten eggs and melted unsalted butter then mix with a spatula until there is no more dry flour left. It should be a soft dough, cover with a plastic wrap and let the dough rise for about 90 minutes or until it doubles in size.
Once raised, deflate the dough then cover it and refrigerate the dough overnight. Take the dough out of the fridge and let it sit at room temperature for about 30 minutes. In a small bowl, add softened butter, minced garlic, salt and green onions then mix to combine, set it aside. Lightly flour your work surface then add in the dough and use your hands to shape the dough into a rectangle and divide the dough in half.
Take a piece and roll with a rolling pin unto a rectangle shape then add half of the garlic mix and spread it evenly with a butter knife then roll the cake from one end to the other and place the bread dough in a prepared loaf tin. Use the same method to make the other piece then brush the top of the bread loaves with egg wash and top them with sesame seeds.
Bake the bread in a preheated 356F/180C oven for 20 to 25 minutes. Your bread should be very springy and delicious once they are out of the oven. Slice and spread with butter then serve with a cup of tea.
- 450g / 15.9Oz (3cups) Whole-wheat flour
- 25g / 0.9Oz (2tbsp) White sugar
- 3g instant yeast
- 5g (1tsp) Salt
- Sesame seeds
- Egg 2 (Beat the eggs then save about two tsp for brushing the bread before baking)
- 180ml-200ml Water
- 45ml (3tbsp)Melted butter or olive oil
- Chopped garlic 1 head (30g)
- Green onion or parsley 1tbsp
- 50g / 1.8Oz (1/4cup) Softened butter
- 1/2tsp Salt
Bake at 180°C / 356°F for 20-25 minutes