Chilli Cheese Garlic Bread for Two

If you love baking bread, but a full loaf is too large for you, then how about this perfectly portioned Chilli Cheese Garlic Bread for Two? Cheesy, spicy, garlicky and just enough for two. Toast it, dunk it in curry, make grilled cheese, or just eat it straight out of the oven. You can now enjoy freshly made bread with no leftovers, even if it’s just the two of you – or one of me!

Super soft bread with a crisp crust, and extremely flavourful. Don’t want the cheese? Skip it and flavour it however you like. Or just bake it plain. This bread is awesome nevertheless!

As with all bread, this one too begins with yeast. The perfect proofing temperature is 38°C. Too hot and you’ll kill the yeast. Not warm enough, and the yeast will not activate. Let it sit in a warm spot till it’s frothy and bubbly.

While the yeast is activating,  mix together the rest of the ingredients. Pour in the activated yeast and knead to a smooth dough. They say kneading dough is therapeutic. It’s true. On a clean work surface, knead the dough with firm strokes, using the base of your palm to stretch the dough away from you. You are done when the dough springs back lightly when touched.

Cover and let it rise in a warm spot until the dough has doubled in size. Punch down the air and shape into a small log, about 4″ long. Place in an oiled baking tray, cover and let rise again until doubled in size.

Bake in a preheated oven for 25 minutes or until golden brown and the internal temperature reads 200°F. Slice and enjoy your Chilli Cheese Garlic bread for two!

Quick Bruschetta

I made a quick Bruschetta with tomato and grilled peppers – Chop seeded tomatoes, jalapenos and onions. Heat Olive oil in a pan and sauté some grated garlic until golden brown. Remove from heat and pour on the chopped vegetables. Grill some bell peppers in a 500°F oven for 25 minutes. Remove from heat, cover and let cool before skinning it. Chop up the skinned peppers and add to the chopped and tempered vegetables. Season with salt and lime juice. Garnish with chopped cilantro.

Toast the bread slices in butter. Top with this awesome 5 minute marinara, the prepared vegetables, more cilantro and enjoy!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Small Batch Baking

Chilli Cheese Garlic Bread for 2

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs

Servings: 2

Ingredients Method

Ingredients

  

• 1.25 tsp active dry yeast
• 0.25 cup + 2 tbsp warm water (38°C / 100F)
• 0.75 cup + 2 tbsp bread flour (or all-purpose flour)
• 1.5 tsp Olive Oil
• 0.25 tsp salt
• 0.25 tsp fried red chilli flakes
• 0.5 cup cheese blend of your choice
• 0.25 tsp garlic powder
• 0.25 tsp dried herbs mix

Method

 

1. Make sure the water is warm (not hot). Optimum temperature is 38°C/100°F. Stir in the yeast and let it activate and froth up.
2. In a medium bowl, combine the rest of the ingredients. Make a well in the center.
3. Add the activated yeast into the well and knead to a soft, smooth ball until it springs back when pressed.
4. Cover with a damp cloth and place in some place warm to rise for 1 1/2 - 2 hours or until doubled in size.
5. Line a baking sheet with foil and spread a little oil on the base.
6. Punch down the risen dough and shape into a 4 inch log. Transfer to the prepared baking sheet. Cover and let rise for about 30 minutes, or until doubled in size.
7. Towards the end of rise time, preheat the oven to 400°F/200°C.
8. Bake the risen log in the preheated oven at 400°F/200°C for about 25 minutes, until it's golden brown.
9. Transfer to a wire rack and let cool. Serve either toasted or at room temperature. Keeps well for about 2 days if stored loosely wrapped at room temperature.

Save