Monday, January 17, 2011

Cheesy Garlic Bread Swirls

So I was recently diagnosed with diabetes, so I really need to limit my intake of carbs and sugar. I have been doing really well. However, today I was so craving carbs. I gave in and made these Cheesy Garlic Bread Swirls from Our Best Bites. Oh man, they are really really good. Nate said he liked them better than regular garlic bread. Long story short, I'll probably need to take some extra insulin, but these babies are worth it!


French Bread Dough-
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter-
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning (recipe posted previously on our blog)
Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for
later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour. While dough is rising, combine butter and garlic bread seasoning. Set aside. Anyway, roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place
each slice in a muffin tin. Cover with a clean cloth. Preheat oven
to 350 and allow rolls to rise while the oven is heating. When the oven is ready, bake for 18-22 minutes. You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get
pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.
Serve immediately.

Here is my before...

and after..

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