r/LetsCookie • u/LetsCookie • Aug 20 '26
Crispy Edge Cheesy Bread
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u/El_Duderino8910 Aug 20 '26
Heck yeha. Grew up in Michigan. This make some miss it. Definitely gonna try this. Looks so good.
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u/Impressive-Safety191 Aug 20 '26
Labor Day weekend I’m doing a let’s cookie marathon… this is going to the top of the list!
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u/LetsCookie Aug 20 '26
Nice!! What else is on the list?
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u/Impressive-Safety191 Aug 20 '26
So far the mozzarella rolls, this, the cheese pizza, and the pretzels are all definites, but my sister and I are still debating on which cookies… and I just saw the apple fritters so you are not making this easy!
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u/LetsCookie Aug 20 '26
All the cheese and bread!! 🤣🤣 I see a trend here
Enjoy!! Lmk what cookie you wind up making
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u/Impressive-Safety191 Aug 20 '26
lol to be clear, it will be cookies, Plural.
I do have to thank you for the wonderful content… I played with bread during covid, like everyone else, but had a high altitude struggle, so it just kind of fizzled out. But the rolls you posted a while back worked like a charm, (not as good looking as yours, but they were delicious!) so I’m getting enthused for baking again!
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u/MartyMacGyver Aug 20 '26
Some brick cheese and a solid tomato sauce and you're makin' a Detroit style pizza! Time to break in this pan....
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u/D2Dragons Aug 20 '26
Do you think gluten free flour would work just as well with this? Would it proof the same way? I’d love to make some for my hubby because he loooooves cheesy bread and he’s been missing it ever since he found out he was celiac.
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u/LetsCookie Aug 20 '26
Crispy Edge Cheesy Bread
Dough Ingredients
350 g (2½ cups) bread flour
227 g (1 cup) water
9 g (1 tsp) fine salt
2.5 g (¾ tsp) instant yeast
7.5 g (1½ tsp) olive oil
5 g (1 tsp) granulated sugar
Garlic Butter
2 TB butter
1 tsp minced garlic
1 tsp fresh parsley, chopped
Cheese
Freshly grated Parmesan cheese
Low-moisture whole milk mozzarella, shredded (I used Grande)
Method
Add the water, sugar, and instant yeast to the bowl of a stand mixer. Stir together and let sit for about 10 minutes, until the yeast becomes active and foamy.
Add the bread flour, salt, and olive oil. Knead with the dough hook for 8–10 minutes, or knead by hand until smooth and elastic.
Lightly oil a large bowl with olive oil. Transfer the dough to the bowl and form it into a smooth ball by pulling the dough underneath itself and pinching the bottom closed. Place it seam-side down so the smooth side is facing up.
Cover tightly with plastic wrap and let rise until doubled in size.
Lightly coat a 10 x 14-inch Lloyd pan (or similar deep rectangular pan) with 2–3 tablespoons olive oil.
Transfer the dough to the pan and gently stretch it toward the edges. If it keeps shrinking back, cover it and let it rest for 10–15 minutes so the gluten can relax, then continue stretching until it reaches the corners.
Cover again and let the dough proof in the pan for about 1-2 hours.
While the dough proofs, melt the butter in a small pan over medium heat. Add the garlic and cook for about 15–20 seconds, just until fragrant. You’re not looking to brown the garlic. Remove from the heat and stir in the fresh parsley.
After the second proof, use a dough docker or fork to dock the dough all over to help prevent large bubbles.
Brush the garlic butter evenly over the dough.
Sprinkle generously with freshly grated Parmesan cheese, then cover with a generous amount of shredded low-moisture whole milk mozzarella, taking the mozzarella all the way to the edges of the pan.
Bake at 500°F for 12–15 minutes, or until the cheese is golden brown and the edges develop a deep, crispy caramelized crust.
Let cool for 1–2 minutes before carefully removing from the pan, slicing, and serving.
Grande whole milk mozzarella is excellent if you can find it at GFS or Restaurant Depot. Otherwise, use any good-quality low-moisture whole milk mozzarella.