Cheddar Cheese and Garlic Spelt Bread

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I decided to make this cheddar cheese spelt garlic bread on a whim. My best recipes come from very little planning or thought. In fact, when I overthink things, they are often complete failures.

I was having a creamy pasta for dinner and wanted some bread to go with it. I had plenty of cheese to use up – Lidl had an English week recently, and they’ve had classic Cheddars on sale, so of course I’ve stocked up on them while they are available. This cheddar cheese spelt garlic bread was the perfect thing to soak up all the delicious sauce.

This deliciously doughy bread was so simple to make (like all of my recipes). I used my bread machine to make the dough, but I am pretty sure you could adapt it if you don’t have one. The dough was unbelievably soft and bouncy and the strong cheddar flavour shone through.

Every time I make a new bread, it becomes my favorite. I said it about my Monterray Jack focaccia, but I think there’s a new king in town. Just look at how tantalizingly doughy it is:

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Spelt Cheese and Garlic Bread

Servings 2 loaves

Ingredients

Dough (see notes 1 & 5)

250ml (1 cup) milk
50g (3½ tbs) butter (chopped into small pieces)
1 egg
400-450g (3⅓ - 3¾ cups= spelt flour (see note 2)
7g (2 tsp) dried yeast (see note 3)
½ tablespoon sugar
1 teaspoon salt

Filling (for one loaf ONLY):

20g (1 tbsp + 1 tsp) butter
10g (3½ tsp) minced garlic (see note 4)
175g (6¼ oz) grated strong cheese (I used cheddar)
mozarella (sprinkling)
1 teaspoon sea salt
1 teaspoon oregano

Instructions

Please note: the ingredients will make two loaves of bread (see note 5)

DOUGH

Bread Machine:

Add the milk, butter, and egg to your bread machine pan. Then add 400g (3⅓ cups) of flour, and the remaining ingredients. Take care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

Add the milk, butter, and egg to your stand mixer bowl, and give it a quick mix. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
Then add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

For both dough methods:

When the dough is ready, divide into two (see notes)
Grease and/or line a fairly large (at least 20cm / 7¾") round dish or pan.
Take one piece, and turn it out on a floured surface. Roll the dough into a rough circle of around 30cm / 12" in diameter, and 1cm thick.
Warm the butter in the microwave until it is just melted, and stir in the garlic. Brush it over the dough, covering the whole surface.
Place the cheese in the middle of the dough circle leaving a good, wide edge all the way around. Turn over the edge, all the way around, so that eventually, all of the cheese is covered by the dough.
Turn the dough over, with the smooth surface on the top, and roll it out very carefully until it is around 18cm / 7" in diameter and 2-3cm / ¾-1¼" thick.
Pre-heat the oven to 200℃ / 400℉.
Place in the prepared pan and sprinkle over some mozzarella, the salt and oregano. Cover with a tea towel and leave for around 30 minutes to rest.
Bake in the lower part of the oven for around 20 minutes, just until the top is a lovely golden brown.
Leave to cool in the pan, and then serve warm with your favorite dinner. Enjoy!

Notes

I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
You can use spelt or regular flour for this recipe (just use the same amount).
In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.
I used shop bought ready minced garlic. However, if you would like to prepare your own, you would need 3-4 cloves, based on personal preference.
The ingredients will make two loaves of bread. I usually only make one and freeze the remaining dough for another time. If you would like to make two loaves in one go, just repeat the instructions for both loaves.

DISCLAIMER:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.