Cheesy Garlic Cast Iron Bread
When life gets hectic and time is short, I always turn to my trusty Cheesy Garlic Cast Iron Bread recipe. This one-rise wonder is a lifesaver when I’m craving that homemade bread vibe but don’t have the hours to whip up my usual French bread. Ready in about an hour, this bread is crispy, chewy, and slathered with a dreamy cream cheese butter topping that’s bursting with garlicky, buttery goodness. It’s the perfect side dish for pasta nights, soups, or just tearing into with friends and family. Plus, it’s so versatile—you can skip the topping for a plain version or get creative with other flavors. Let’s dive into why this recipe is a must-have in your kitchen!
Why You’ll Love This Cheesy Garlic Cast Iron Bread
This recipe is all about bold flavors and minimal effort. The dough comes together in minutes, rises in just 30, and bakes to golden perfection in a cast-iron skillet. The star of the show? That luscious cream cheese butter topping, inspired by Cooking with Karli, which takes this bread from simple to sensational. It’s rich, savory, and packed with garlic and herbs for that extra umph. Whether you’re serving it as an appetizer, a side, or even experimenting with dessert toppings (think cinnamon sugar!), this bread is a crowd-pleaser every time.
Other Topping Combinations to Try
The beauty of this cast iron bread is its versatility—you can switch up the topping to suit any occasion! Here are a few ideas to spark your creativity, all designed to work with the same dough recipe:
- Classic Herb and Olive Oil: Mix 3 tablespoons (42 g) olive oil with 1 teaspoon (2 g) dried rosemary, 1 teaspoon (2 g) dried thyme, and a pinch of sea salt (1 g). Brush over the dough before baking for a rustic, aromatic twist that’s perfect with soups or Italian dishes.
- Spicy Pepperoni Pizza Style: Spread ¼ cup (60 g) marinara sauce over the risen dough, sprinkle with ½ cup (50 g) shredded mozzarella, and top with 10–12 slices (30 g) pepperoni. Bake as directed for a pizza-inspired appetizer.
- Sweet Cinnamon Sugar: For a dessert bread, replace olive oil in dough with a neutral oil, and omit the garlic. Combine 3 tablespoons (42 g) melted butter with 2 tablespoons (25 g) granulated sugar and 1 teaspoon cinnamon. Brush over the dough and bake. Drizzle with a simple glaze (½ cup/60 g powdered sugar mixed with 1 tablespoon milk) after cooling slightly.
- Pesto and Parmesan: Spread 3 tablespoons (45 g) prepared pesto over the dough and sprinkle with 2 tablespoons (20 g) grated Parmesan. Bake for a vibrant, herby flavor that pairs well with grilled meats or salads.
Feel free to experiment with your favorite spreads, cheeses, or even jams for a sweet version. The plain dough (omitting garlic and using a neutral oil) is a blank canvas, so go wild!
Tips for Success
- Water Temperature Matters: Use a thermometer to ensure your water is around 110°F (43°C). Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
- Extra Crunch: Sprinkle an additional 1/4 cup of fresh Parmesan on the cheesy garlic topping before baking for a cheesy, crispy crust.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (180°C) oven for 5 minutes to restore that fresh-baked texture.
- Versatility: Skip the topping for a plain version that’s perfect for any of the above combinations or your own creations. It’s great for last-minute dinners when French bread isn’t an option.
Why This Recipe is a Game-Changer
What I love most about this Cheesy Garlic Cast Iron Bread is how quick and forgiving it is. When I’m short on time, this recipe saves the day—no long proofing or complicated steps required. The cast-iron skillet gives it that perfect crispy edge, while the dough stays chewy and soft inside. The topping is the real star, though—rich, garlicky, and so buttery it melts in your mouth. I’ve even made it without the topping for a plain version that’s just as delicious and pairs well with everything from marinara to a sweet glaze for dessert.
Whether you’re a bread-baking newbie or a seasoned pro, this recipe is a keeper. It’s great for last-minute dinners, potlucks, or when you just need a little comfort food in your life. Try it out, and I bet it’ll become your go-to side, too!
Ready to Bake?
Give this Cheesy Garlic Cast Iron Bread a try the next time you need a quick, flavorful side. Share it with your crew, experiment with toppings, and let me know how it turns out!
Happy baking!
Cheesy Garlic Cast Iron Bread
Print Recipe
Ingredients
Dough
- 2 cups unbleached all-purpose flour, spooned & leveled 240g
- 1 tbsp instant yeast
- 1 tsp salt
- 1 tsp granulated sugar
- ¾ cup warm water (110°F/43°C) 180g
- 1 tbsp olive oil (replace with neutral oil if using sweet topping option) 15g
- 1 clove garlic, minced (omit if using sweet topping option
Cheesy Garlic Topping
- ½ oz cream cheese, softened 42g
- ¼ cup salted butter, softened 57g
- ¾ tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp salt
- ⅛ tsp oregano
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, instant yeast, salt, and sugar. Add warm water (110°F/43°C), olive oil, and minced garlic. Stir until a soft dough forms. Knead on a lightly floured surface or in your stand mixer for 4 minutes until smooth and elastic.
- Shape and Rise: Lightly grease a 12-inch cast-iron skillet with olive oil. Transfer dough to the skillet, gently stretching to fit evenly. If dough resists, let it rest for 5 minutes and stretch again. Cover with a damp cloth and let rise in a warm place for 30 minutes.
- Make the Topping: In a small bowl, mix softened cream cheese, softened butter, garlic powder, dried parsley, salt, and oregano until smooth and creamy.
- Assemble: Preheat oven to 425°F (220°C). After rising, evenly spread the cream cheese butter topping over the dough.
- Bake: Bake for 20-23 minutes until golden and crispy. Let cool slightly in the skillet.
- Serve: Transfer to a cutting board, slice into strips, and serve warm as an appetizer or side.
Notes
- Water Temperature: Ensure water is 110°F (43°C) to activate yeast without killing it. Use a thermometer for accuracy.
- Extra Crunch: Sprinkle 1/4 cup of fresh Parmesan on top before baking for a crispier, cheesier crust.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350°F (220°C) for 5 minutes.
- Versatility: Skip the topping for a plain version that pairs well with other spreads, like herbs or sweet glazes for dessert. Perfect for last-minute dinners when you can’t make French bread.
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