Cheesy Garlic Bread Balls
These delicious bread balls are perfect for picnic sharing! Just like a soft and squishy garlic bread, but with a cheesy flavour that can't be beat. You may want to consider making two as this will likely not last for long!
Recipe Tester Feedback: "These were quick and easy to make and totally delicious. They looked amazing and I thought they tasted delicious. My batch only lasted for about 20 mins before they were all eaten so I would probably have to consider making two batches if I wanted to take them on a picnic." - Shannon
No: Egg / Nuts
Contains: Gluten / Dairy
Total Preparation Time 2 hours
Makes 12-14 balls
Can be frozen
- water - 225g, lukewarm
- yeast - 2 tsp
- bakers flour - 375g
- bread improver - 1 tsp
- salt - 1 tsp
- garlic cloves - 5, peeled
- cheese - 50g, grated, of choice (Parmesan or tasty cheese works well)
- olive oil - 50g, or butter
- Add the ingredients in this order: water (225g), yeast (2 tsp), bakers flour (375g), bread improver (1 tsp) and salt (1 tsp).
- Program Closed Lid / 6 minutes / Kneading Function.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. Leave this to rise for approximately an hour or until doubled.
Coating and assembly:
- Place garlic cloves (5) and cheese (50g) into bowl. Chop Speed 6 / 7 seconds.
- Add oil or melted butter (50g) to the bowl. Combine Speed 5 / 5 seconds. Pour into a bowl and set aside.
- Preheat oven to 180C. Line a rectangular baking dish or baking tray with baking paper or mat.
- Roll dough into small balls. Vary the size slightly - cherry tomato and golf ball size work well.
- Roll each ball into the olive oil / butter mixture and place into the prepared oven proof dish or tray. Place balls close together.
- Sprinkle any remaining cheese and garlic mixture over the dough.
- Allow to sit and rise for 15 minutes.
- Bake for 30 - 45 minutes until cooked through and golden on top.
If serving the same day, simply wrap the cooled bread in a tea towel or store in an airtight container to transport. If serving the next day, wrap the cooled bread in aluminium foil and tightly in cling film. Place into an airtight container.