Garlic Mozzarella Bread – Simply Irresistible! Full recipe👇😋

 

Why Garlic Mozzarella Bread Is So Loved

• It combines the warm, savory aroma of garlic + butter with the stretchy, melty goodness of mozzarella.

• The bread soaks up flavor yet gives structure, offering both softness inside and a crisp crust outside.

• It’s ideal as a side for soups, stews, pasta, or as a standalone snack or appetizer.

• Because it has bread + cheese + garlic, it is comforting and satisfying — yet with the right technique you can keep it light and not overly greasy.

Many classic garlic‑cheese breads exist (like cheesy garlic pull‑apart, stuffed garlic mozzarella bread) — e.g. Cheesy Pull‑Apart Garlic Bread using mozzarella baked into cracks of a sliced loaf. Modern Honey Others use baguette halves brushed with garlic + cheese. foodnetwork.com Some versions make the dough from scratch and stuff it with mozzarella. cookist.com+1 This recipe brings together best practices to deliver something both accessible and spectacular.

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Overview & Timing

Here’s a rough breakdown of how long each part takes:

Stage	Duration
Dough prep / mixing	15–25 min
First rise / proofing	45–60 min
Shaping & garlic butter prep	10–15 min
Final rise (if needed)	20–30 min
Baking / melting cheese	15–25 min
Resting / cooling	5–10 min
Total	~1½ to 2 hours (active + waiting)

You can shorten by using pre-made dough or a quick loaf, but to get the best flavor and texture, allow proper rises.

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Ingredients & Substitutions

Below is a “full” version. You can scale or adapt (for example, using half whole wheat, using less butter, etc.).

For the Dough (makes ~1 loaf or medium bread)

• 250 g (≈ 2 cups) all-purpose flour Amazing Foods TV+1

• 5 g (1 to 1½ tsp) instant dry yeast Amazing Foods TV

• 25 g (2 Tbsp) sugar Amazing Foods TV

• ½ tsp salt Amazing Foods TV

• 42 g (3 Tbsp) unsalted butter, melted (or softened) Amazing Foods TV+2I Am Homesteader+2

• 125 ml (½ cup) warm milk (or milk + a splash of water) Amazing Foods TV+2cookist.com+2

• 1 egg, beaten (for enriching the dough) Amazing Foods TV+1

For the Garlic Butter / Flavor Layer

• 2 Tbsp softened butter (room temperature) Amazing Foods TV+2I Am Homesteader+2

• 1 tsp (or more) minced garlic (fresh) Amazing Foods TV+1

• 2 Tbsp chopped green onions / scallions (optional) Amazing Foods TV

• ½ tsp salt (or to taste) Amazing Foods TV

• Freshly ground black pepper (optional)

For Cheese / Assembly

• ~250 g fresh mozzarella, shredded or diced Amazing Foods TV+2cookist.com+2

• (Optional) a little grated Parmesan for extra flavor

• (Optional) herbs like chopped basil, oregano, parsley

Additional / for finishing

• Extra butter or oil for brushing

• Egg wash (1 egg + small splash water) for a shiny crust

• Flour for dusting

• Parchment paper or baking sheet

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Equipment Needed

• Mixing bowls

• Measuring cups & spoons

• Whisk & spatula

• Dough scraper or wooden spoon

• Kitchen scale (if available)

• Clean countertop or board for kneading

• Proofing / rising bowl with cover

• Baking sheet or loaf pan

• Oven with reliable temperature

• Knife or razor blade for scoring

• Brush for garlic butter & egg wash

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Step‑by‑Step Instructions

Here is a detailed, thorough method you can follow (with explanations).

1. Make the Dough

1. In a large mixing bowl, combine flour, sugar, salt, and dry yeast. Mix dry ingredients evenly.

2. In a separate small bowl or cup, whisk egg + warm milk + melted butter until combined.

3. Pour the wet ingredients into the dry mixture. Stir until a rough dough forms. If too dry, add a splash more milk; if too wet, add a little more flour.

4. Turn the dough onto lightly floured surface and knead for ~8–10 minutes (or until the dough is smooth, elastic, slightly tacky but not sticky). You can also knead in bowl if you prefer.

5. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size (45–60 minutes or until visibly puffy).

Tip: To test, gently press a finger into the dough; if the indentation remains (doesn't spring back immediately), it's ready for shaping.

2. Prepare Garlic Butter & Filling

While the dough is rising (or near end), make your garlic butter:

1. In a small bowl, combine softened butter + minced garlic + chopped green onions (if using) + salt + pepper. Mix well.

2. Shred or dice the mozzarella cheese (or have slices ready).

This garlic butter will be spread inside the bread to infuse it with flavor.

3. Shape / Fill / Assemble

Once the dough has risen:

1. Punch down the dough gently to release large air bubbles.

2. On a floured surface, roll or stretch the dough into a rectangle or oval (depending on loaf or style). The thickness should allow cheese + garlic butter inside without breaking.

3. Spread the garlic butter mixture evenly over the surface of the dough, leaving a small border around edges.

4. Distribute mozzarella over the butter‑coated surface, making sure coverage is mostly even but leaving edges clear.

5. At this point, you can fold, roll, or do “stuffed loaf” styling:

   • Roll style: roll dough tightly into a log (like cinnamon roll) so cheese is spiraled inside.

   • Fold style: fold edges inward, or fold into layers so cheese is between folds.

   • Stuffed flat style: fold dough in half over filling, pinch edges to seal.

   • Pull-apart style: cut slits or cubes into the dough (without fully cutting), and tuck cheese into slits (like cheesy pull-apart bread) Modern Honey

6. Place the shaped loaf or filled dough onto baking sheet or loaf pan lined with parchment.

7. Optional: Brush the top with egg wash for shine, or a little melted butter.

8. Score the top with a knife or razor blade (a few shallow cuts help control expansion and look decorative).

4. Final Rise

Cover the shaped bread (with cloth or plastic) and let it rest / rise for another 20–30 minutes (until puffed). Meanwhile preheat your oven to ≈ 200 °C (392 °F) (or 400 °F for many bread + cheese recipes). Some recipes call for hotter or lower depending on oven — adjust as needed.

5. Bake

1. Place the bread in the preheated oven. Bake for 15–25 minutes, or until:

   • The crust is golden brown

   • The cheese is melted and slightly bubbly

   • The loaf sounds hollow when tapped on bottom (if loaf style)

2. If cheese starts browning too quickly, you can loosely tent foil over the top for the final part of baking.

3. After baking, let it rest a few minutes so cheese finishes setting slightly.

6. Cool Slightly & Serve

• Let the bread cool for 5–10 minutes (but serve while still warm so cheese is gooey).

• Slice and serve.

• Optionally drizzle a little extra garlic butter or sprinkle fresh herbs on top.

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Serving Suggestions

• Serve as a side to soups (tomato soup, minestrone), stews, pasta dishes, or grilled meats.

• Use as the base for garlic bread sandwiches (pull slices, add meat / veggies).

• Serve with marinara or a garlic dip on the side.

• Pair with salads for balance.

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Tips, Variations & Troubleshooting

Here are many tips to help you perfect this recipe and adapt it to your taste or constraints.

Tips to Improve the Bread

• Use fresh mozzarella (the kind that melts well) rather than block mozzarella that is low moisture.

• Don’t overload cheese — too much can cause leakage or a soggy middle.

• Keep a cheese barrier near edges — leave a small rim without cheese so dough can seal properly.

• Bake in the middle rack for even heat.

• Use a stone or baking steel under your baking tray (if available) to help crisp the bottom.

• Watch your oven — every oven bakes differently; adjust time as needed.

• If using a loaf pan, brush sides with butter to help crust formation.

• Resting after baking is important — letting steam settle will help avoid cheese running out.

Variations & Flavor Twists

• Herby version: add chopped basil, oregano, thyme into dough or garlic butter.

• Spicy kick: a pinch of red pepper flakes or chopped jalapeño in the garlic butter.

• Cheese blend: mix mozzarella + provolone, or mozzarella + Parmesan for depth.

• Garlic & parmesan swirl: swirl garlic butter + grated Parmesan into layers.

• Stuffed with other fillings: bits of cooked ham, sun-dried tomatoes, olives, spinach, mushrooms.

• Pull-apart style: cut loaf into cubes or slices (not fully) and stuff cheese + garlic in cracks, bake to make “cheesy pull-apart bread” Modern Honey

• Flatbread / pizza style: skip the deep loaf; do similar layering on flat pizza dough.

• Garlic + mozzarella twist: follow the “garlic mozzarella bread” recipe from Cookist, which mixes dough + cheese inside and bakes as a whole loaf. cookist.com

Troubleshooting Common Issues

Problem	Likely Cause / Reason	Solution
Bread is dense, not airy	Under-kneading, weak yeast, dough not proofed enough	Knead longer, check yeast is active, give a good rise
Cheese leaks / oozes out	Overfill, poor seal, cheese too close to edges	Reduce cheese, maintain cheese-free rim, seal edges well
Crust too dark before bread cooked	Oven too hot, cheese browning first	Tent with foil, reduce temp, bake longer at slightly lower temp
Bottom of bread soggy	Tray too cold, dough underbaked, moisture	Use preheated tray or stone, bake longer on lower rack
Garlic flavor too mild	Too little garlic or butter, weak garlic	Increase garlic amount, use fresh garlic
Cheesy filling clumps or doesn’t distribute	Cheese chunks too large or not evenly placed	Use smaller bits or finely cut cheese, spread evenly

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Full Sample Recipe (Printable Style)

Garlic Mozzarella Bread – Simply Irresistible

Yields: ~1 medium loaf or pull-apart bread
Prep time: 25 min | Proofing: 50–60 min + 20 min | Bake time: 15–25 min | Total: ~1¾ hours

Ingredients

Dough

• 250 g all-purpose flour

• 5 g instant dry yeast

• 25 g sugar

• ½ tsp salt

• 42 g unsalted butter, melted

• 125 ml warm milk

• 1 egg, beaten

Garlic Butter / Filling

• 2 Tbsp softened butter

• 1 tsp minced garlic

• 2 Tbsp chopped green onions (optional)

• ½ tsp salt

• Freshly ground black pepper

Cheese & finishing

• 250 g fresh mozzarella (shredded or diced)

• (Optional) grated Parmesan

• Extra butter / oil for brushing

• Egg wash (1 egg + splash water)

• Fresh herbs (parsley, basil)

Instructions

1. Make the dough – mix dry, add wet, knead until smooth, proof until doubled.

2. Prepare garlic butter & cheese – mix garlic butter, shred mozzarella.

3. Shape & fill – roll dough, spread garlic butter, sprinkle cheese, fold/roll or shape as desired, place in pan.

4. Final rise – let shaped dough rest ~20–30 min while oven preheats.

5. Bake – at ~200 °C (400 °F) until golden, cheese melted, crust done. Tent if needed.

6. Rest & serve – cool ~5–10 min, slice, garnish, serve warm.

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If you like, I can convert this into a metric-only version (grams / ml) that’s exact for your kitchen, or a lower-fat / lighter version, or gluten-free / keto garlic mozzarella bread. Which would you prefer me to send next?