This star-shaped Cheese garlic bread is everything you love about homemade garlic bread, except I've thrown in fresh herbs, oozy cheese and upped the presentation a notch or two.
Wash a glass bowl in hot water then dry thoroughly.
Spray the clean, warm bowl with oil and put it in a warm place.
Add the water, yeast and sugar to TM bowl. Combine 2 min/50 degrees/Speed 1.5.
Add flour, salt and oil to the TM bowl. Knead 2 minutes.
Remove the dough from the TM and form it into a ball. Place the dough in the warmed bowl and cover with a clean tea towel. Leave to proof until doubled in size.
Place the garlic, shallots, chives and basil in the TM bowl. Chop 3 sec/Speed 9
Add the cheese to the herb mix. Chop 3 sec/Speed 9.
Add the butter to the TM bowl. Combine 5 sec/Speed 5. Scrape down the bowl and repeat if necessary.
Once the dough has proofed divide the dough into 4 equal portions.
Line a cookie slide with baking paper and preheat the oven to 180 degrees Celsius.
Get a second sheet of baking paper and trace a circle around a large bowl.
Spray oil on the traced circle, and place one of the balls of dough in the centre of the circle.
Roll the dough out to fill the circle.
Carefully lift the dough off the guide and place it on the baking tray.
Spread 1/3 of the butter mixture over the first circle of dough.
Take the next ball of dough and roll out the same as the first using the circle as a guide.
Place the 2nd circle on top of the first. Repeat the garlic butter process.
Continue with the remaining balls of dough leaving the top layer free from butter.
Place a small glass in the centre of the circle.
Use a knife to cut through all the layers of dough at the 12 o'clock, 3 o'clock, 6 and 9 points.
Divide each quarter of the circle into two more segments. You should have 16 segments.
Remove the glass from the centre.
Choose two "side by side" segment pairs and twist them twice away from each other.
Repeat this process all the way around the circle.
Pinch the ends of each pair of dough twists so they hold together whilst baking.
Spray the dough lightly with olive oil and bake for 30-40 minutes or until browned and cooked through.
There will be leftover garlic and herb butter. To store the butter just place it on plastic wrap and roll it up into a sausage shape. Store it in the fridge or freezer. The butter can be used over vegetables, steak or as a spread on pizza dough.
Star Cheese Garlic Bread with fresh herbs https://www.thermo.kitchen/cheese-garlic-bread-star-pull-apart-recipe/