Cheese Breads

Delicious cheese breads that are easy to make and even tastier than takeaway!

Serve them with a simple marinara sauce or homemade ranch dressing.

For this recipe, I took the homemade recipe I use to make pizza and divided it in half to make one piece of bread. You can prepare the entire recipe for two loaves of bread, or use half the dough for a pizza and the other half for cheesecake.

Garlic bread
This delicious cheese recipe is very easy to make and even tastier than takeaway! 97 2 tablespoons white vinegar
1 1/4 cups shredded mozzarella cheese
Directions
In a large bowl or blender, mix ½ cup warm water with sugar and yeast. Stir to combine and let rest for 5 minutes. Add ¼ cup warm water, olive oil, salt and vinegar.
Start mixing at low speed and gradually add the flour – wait a few minutes or until the dough is smooth and elastic (it should be slightly sticky, but not so sticky that it sticks to your clean fingers). Mine is usually made with 1 ½ cups of flour.) Cover the pan with a dry towel and let it rest in a warm place for 1 hour. Preheat the oven to 275 degrees F with a pizza stone or a baking sheet in front of it.
Slow beat. Place a large sheet of parchment paper on your counter and use your hands (or a rolling pin, but it’s easier with your hands) to spread the dough into a rectangle about ⅓ inch thick.
Mix the melted butter and garlic in a small bowl and distribute the mixture evenly over the dough, right up to the edges. Sprinkle with Parmesan cheese and mozzarella.
Place the dough (still on baking paper) on the hot pizza stone in the oven. Bake for 8-12 minutes or until golden brown and crisp.
Serve with dipping sauces such as marinara sauce or ranch.
Ingingo
Make Instructions

Make Ahead: Make the dough 3-4 hours before baking the bread, refrigerate (not at room temperature) to let it rise.

Freezing Instructions: Make a dough. Spray with nonstick cooking spray and place in an airtight container. Try to get as much air into the bag as possible. Put the dough in the refrigerator for 2-3 months. Let it cool in the refrigerator overnight. Remove from the counter 30 minutes before cooking. 97