When was the last time you bit into and slowly savored a freshly baked piece of garlic bread? Chēbē makes it possible again, with a hint of Parmesan, and O…M…G! Served with a plate of spaghetti or a bowl of chili, this will be your mainstay accompaniment from here on. And all in just 45 minutes from pantry to plate!
- 2 Tbsp butter or dairy free substitute
- 1 clove minced garlic
- 1 package Chebe Garlic Onion Bread Stick Mix
- 1 tsp fresh baking powder
- 1 oz shredded Parmesan cheese + a little more for topping (optional)
- 2 large eggs, room temperature
- 4 Tbsp milk or milk substitute
- 2 Tbsp oil
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Preheat oven to 375F
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Melt butter in a small pan and lightly sauté the garlic. Set aside.
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Prepare the Chebe mix according to package instructions, first blending the baking powder and cheese, then adding the remaining wet ingredients.
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When the dough is smooth and well blended press it on to a baking sheet, about 9” long x 4” wide x 3/4” tall.
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With a sharp knife make ¼” deep, diagonal score marks on the top of the loaf, about 1 inch apart. Or make one long ¼”slit down the middle of the 9 inch length of the loaf.
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Brush the butter and garlic all over the surface of the dough.
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Sprinkle the top of the loaf very lightly a bit of the Parmesan cheese.
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Bake for about 25 minutes until golden brown and the pieces of garlic and cheese are just beginning to toast. (Depending on the oven, it may a few minutes less or more than this.)
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Let the loaf rest 10 minutes, then slice with a serrated knife.
Adding sautéed garlic to the top is optional if garlic isn’t your thing. Brushing with melted butter or a butter substitute adds flavor and color that is well worthwhile.
This recipe works great with Chēbē Garlic-Onion Breadstick Mix, but you may also try it with these Chēbē mixes:
