Garlic Fontina Bread Recipe
With its golden brown color and soft texture, this bread is a must at any family meal. It's a modified version of a traditional white bread recipe my brother gave me. Try it as garlic bread toast, on grilled sandwiches or enjoy as is. —Cindy Ryan, St. Johns, Michigan
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°)
- 3 tablespoons sugar
- 2 tablespoons shortening
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 5 to 5-1/2 cups King Arthur Unbleached All-Purpose Flour
- 1-1/2 cups plus 2 tablespoons shredded fontina cheese, divided
- 1-1/2 teaspoons canola oil
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, garlic powder, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in 1-1/2 cups cheese.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil and sprinkle with remaining cheese.
- Bake at 375° for 30-35 minutes or until golden brown. Cool on a wire rack. Yield: 2 loaves (16 slices each).
Originally published as Garlic Fontina Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p152
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