In my previously documented adventures with coronavirus-induced anosmia (and then parosmia), the taste of garlic was one of the first things I noticed tasted ‘wrong’, after onions. This presented a problem because we, as a family, eat a lot of garlic.
, but I am finally able to eat garlic again and have it taste normal, and so when we had a spaghetti dinner to use the last of our homemade marinara from our garden tomatoes, I thought this quick, easy talami bread recipe adapted into a garlic bread would be absolutely perfect. This recipe is parve (so it can be eaten with a meat meal if you keep kosher), and totally vegan.
This recipe does use toum, a Lebanese garlic sauce made from garlic, oil, salt, and lemon. Trader Joe’s actually does a pretty decent toum – branded as garlic dip, if you happen to live near one and don’t fancy making it yourself. If you don’t have any on hand, just substitute with a little more olive oil – maybe with a little garlic paste mixed in if you do have that.
Eva's Lebanese Cooking Blog
This bread is seriously foolproof, and since it only requires one proofing, is a relatively quick way to get fresh, hot bread on your table, even if you’ve never baked a loaf of bread in your life.
NB. This recipe is similar to one provided by Maureen Abood, at her website, and although the recipe below utilises some different ingredients (including dairy), is another great option for a garlic bread style talami / talame bread.
A few things to note – your dough is going to be sticky, don’t add more flour. I know this seems counter-intuitive, especially if you bake bread regularly, but trust me on this one. You want this loaf to be soft and pillowy, and extra flour isn’t going to help that. I typically use a stand mixer for the dough, and then pour onto the baking sheet, using well-oiled hands to spread it out into one large loaf that covers the pan. After an hour or so of proofing, your bread should be ready to top with the garlic mixture – and then the fun part, using your fingertips to create little divots in what will become the super golden, garlicky crust:
Best Cheesy Garlic Pull Apart Bread Recipe
Elisabeth is a CX professional and home cook, focusing on Mediterranean recipes and healthy family meals. She currently resides in Denver, Colorado, works in the Middle East, and originally hails from Yorkshire, England.If you’re craving the ultimate garlic cheese bread experience, look no further! The secret to the best garlic bread is fresh garlic, cheese, olive oil, and fresh herbs – an irresistible combination. Don’t be surprised if it ends up being the star of the show, as it is a tasty addition to any meal and is ready in 15 minutes!
You can make a simple loaf of bread irresistibly delicious with just a handful of ingredients. Serve this cheesy garlic bread recipe with soups and saucy recipes to soak up extra liquid, with salads and main entrees as a cheesy side dish or as an appetizer to start your meal with something extra special!
This garlic bread recipe is incredibly easy and only requires a few simple prep steps, such as mincing the garlic and chopping fresh herbs. Once you’ve got everything ready, it’s just a matter of adding the ingredients to the bread and popping it in the oven.
Lebanese Talami Bread
If you have leftovers of your cheesy garlic bread then you can save it by storing it in an airtight container in the fridge.
To reheat: Toast the garlic bread pieces in the oven at a lower temperature or in the air fryer until heated through and the cheese is melted.
Sure! Freeze before baking by wrapping the cheese bread in foil before baking and freeze whole for up to 3 months. When ready to eat, just add a few extra minutes and bake from frozen.
Buttery Garlic Pita Bread
Yes, just melt the butter before mixing it with the garlic and herbs. The bread may be softer than when using oil.
To make toast, instead of toasting the whole loaf, slice the bread into slices like sandwich bread. Then top each slice with the garlic herb oil and cheese, toasting until melted and the bread has crisped up. Cut the slices as thick or thin as you like.
It’s not recommended to wrap the cheese bread in foil before baking as it can make the bread soggy. It’s best to bake the bread uncovered on a baking sheet or dish for a crispy texture and golden-brown cheese. Use parchment paper to catch any drips.
Lebanese Garlic Sauce (traditional Toum)
Homemade cheesy garlic bread is hands down the best way to enjoy such a simple recipe! Skip the store-bought and make your own freshly made bread to serve with all your favorite meals, especially for dunking into soups and rich pasta sauces!
If you try this feel good Garlic Cheese Bread recipe or any other recipe on Feel Good Foodie, then don’t forget torate the recipeand leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it onInstagramso we can repost on Stories!
This Garlic Cheese Bread recipe was originally published on November 5, 2017. The recipe has not been modified, but the post now includes new step-by-step photos for how to make the garlic bread recipe.
Pampushky (ukrainian Garlic Bread)
Garlic Cheese Bread is a tasty addition to any dinner. It's bursting with flavor, easy to prepare, and pairs perfectly with soups and pastas.
To reheat: Toast the garlic bread pieces in the oven at a lower temperature or in the air fryer until heated through and cheese is melted.
Calories: 88 kcal , Carbohydrates: 1 g , Protein: 3 g , Fat: 8 g , Saturated Fat: 2 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Cholesterol: 7 mg , Sodium: 190 mg , Potassium: 19 mg , Fiber: 0.1 g , Sugar: 0.1 g , Vitamin A: 101 IU , Vitamin C: 1 mg , Calcium: 102 mg , Iron: 0.1 mg
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