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Garlic Fontina Bread

 Garlic Fontina Bread
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
32 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 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

Directions

  • 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.

2 of 2

Garlic Fontina Bread (continued)

Directions (continued)

  • Bake at 375° for 30-35 minutes or until golden brown. Cool on a
  • wire rack. Yield: 2 loaves (16 slices each).
Nutritional Facts: 1 slice equals 119 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 215 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein.