Day 14:Garlic Cheese Bomb Tree

Another savoury bake perfect for Christmas parties. I made this one for the little Christmas event we hosted last night.

The recipe is really easy and you can make it ahead of time and just heat up when needed, which is very helpful.

I love garlic bread and a pull-apart one filled with mozzarella is even better! This christmas tree shape is really fun, but you could also do them as a wreath or just leave them as individual balls.

Hope you enjoy this recipe!

Garlic Cheese Bomb Tree

This recipe makes 23 cheese bombs at 172 calories each.

Ingredients:

  • 500g strong white bread flour
  • 7g fast-action yeast
  • 2 tsp castor sugar
  • 1 tsp salt
  • 100g butter (melted)
  • 275 mL warm water
  • 2tsp of oil for greasing
  • 2 Tbs course semolina (or similar)
  • 200g of mozzarella (cut into 23 pieces)
  • 150g butter
  • 4 garlic cloves (crushed)
  • parsley for garnishing

Recipe:

  1. In a large bowl or stand mixer, place the flour, yeast, sugar and salt (keeping the salt and yeast apart) and combine.
  2. Add the 100g melted butter and warm water and mix.
  3. Kneed the dough in a stand mixer for 5 minutes, or 10 minutes by hand until it is stretchy, soft and only slightly sticky when poked.          dsc_0057
  4. Lightly oil a bowl, form the dough into a ball and place in the bowl, turning once so it is coated in oil.
  5. Cover the bowl and let rise for about one hour until dough has doubled in size.    dsc_0062
  6. Line a baking tray with paper and dust with semolina
  7. On a lightly floured surface, punch down the dough and divide into 23 pieces (mine each weighed about 37g).               dsc_0063
  8. Press the dough into a disk shape and place the mozzarella into the centre.      dsc_0064
  9. Form the dough into a ball around the mozzarella by pinching closed the dough and then rolling it on the counter. You want to make sure they are well sealed so the cheese doesn’t come out when baking.
  10. Continue making all the balls and place them in a tree shape on the baking tray, leaving a small gap between them (mine were a little crowded because my tray was a little small).                                dsc_0068
  11. Cover and let rest for 30 minutes.
  12. Preheat the oven to 180 C.
  13. Bake the bread for 20-25 minutes until golden brown on top.          dsc_0097
  14. Take out and let cool.
  15. Carefully remove the tree from the tray and baking paper by flipping the tray over and peeling off the paper.
  16. When you are ready to serve, you can pop the tree back into the oven for a few minutes to warm up and melt the cheese.
  17. While this is happening, melt the 150g of butter in a saucepan .
  18. Add the garlic and let sizzle for 1-2 minutes, until the garlic starts to change colour, but hasn’t browned.
  19. Stir in parsley if desired (about 1 tsp. dried).
  20. Take the tree out of the oven and transfer onto a plater.
  21. Brush butter over the tops of the cheese bombs and let absorb, then brush again.
  22. Serve warm with the extra butter as a dipping sauce!

dsc_0098

Hope you enjoy these cheese-filled treats!

Here is a printer friendly version:

Garlic Cheese Bomb Tree

Ingredients:

  • 500g strong white bread flour
  • 7g fast-action yeast
  • 2 tsp castor sugar
  • 1 tsp salt
  • 100g butter (melted)
  • 275 mL warm water
  • 2tsp of oil for greasing
  • 2 Tbs course semolina (or similar)
  • 200g of mozzarella (cut into 23 pieces)
  • 150g butter
  • 4 garlic cloves (crushed)
  • parsley for garnishing

Recipe:

  1. In a large bowl or stand mixer, place the flour, yeast, sugar and salt (keeping the salt and yeast apart) and combine.
  2. Add the 100g melted butter and warm water and mix.
  3. Kneed the dough in a stand mixer for 5 minutes, or 10 minutes by hand until it is stretchy, soft and only slightly sticky when poked.
  4. Lightly oil a bowl, form the dough into a ball and place in the bowl, turning once so it is coated in oil.
  5. Cover the bowl and let rise for about one hour until dough has doubled in size.
  6. Line a baking tray with paper and dust with semolina
  7. On a lightly floured surface, punch down the dough and divide into 23 pieces (mine each weighed about 37g).
  8. Press the dough into a disk shape and place the mozzarella into the centre.
  9. Form the dough into a ball around the mozzarella by pinching closed the dough and then rolling it on the counter. You want to make sure they are well sealed so the cheese doesn’t come out when baking.
  10. Continue making all the balls and place them in a tree shape on the baking tray, leaving a small gap between them (mine were a little crowded because my tray was a little small).
  11. Cover and let rest for 30 minutes.
  12. Preheat the oven to 180 C.
  13. Bake the bread for 20-25 minutes until golden brown on top.
  14. Take out and let cool.
  15. Carefully remove the tree from the tray and baking paper by flipping the tray over and peeling off the paper.
  16. When you are ready to serve, you can pop the tree back into the oven for a few minutes to warm up and melt the cheese.
  17. While this is happening, melt the 150g of butter in a saucepan .
  18. Add the garlic and let sizzle for 1-2 minutes, until the garlic starts to change colour, but hasn’t browned.
  19. Stir in parsley if desired (about 1 tsp. dried).
  20. Take the tree out of the oven and transfer onto a plater.
  21. Brush butter over the tops of the cheese bombs and let absorb, then brush again.
  22. Serve warm with the extra butter as a dipping sauce!
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