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Chessy Garlic Bread

Explore the art of bread-making with my Garlic Butter Cheese Bread recipe. Crafted to perfection, this delightful creation combines the velvety richness of tangzhong with the zesty essence of roasted garlic butter and the gooey goodness of mozzarella cheese for this Chessy Garlic Bread. Perfect for cozy gatherings or solo indulgence, this recipe guarantees a warm, cheesy, and utterly satisfying experience. Follow this step-by-step guide and elevate your baking skills to create this culinary masterpiece at home.

Total Time
2 hours 30 min
Simple & Professional Tasty Recipes

Ingredients for 10 Servings

  • For the Tangzhong:
    20g bread flour
    80g whole milk (2.5% or more)

    For the Main Dough:
    300g bread flour
    15g granulated sugar
    6g salt
    6g instant dry yeast
    All the prepared tangzhong
    90g whole milk (room temperature: 25°C/77°F)
    40g cream cheese (full fat)
    1 medium egg (approx. 50 g)
    20g butter (room temperature)

    For Roasted Garlic Butter:
    1 head of garlic
    ½ tablespoon olive oil
    1 pinch flaky sea salt
    1 pinch black pepper
    70g unsalted butter
    1 ½ tablespoon chopped parsley
    1 pinch flaky sea salt
    100g grated mozzarella or any meltable cheese

    Additional mozzarella for topping

    For Egg Wash:
    1 egg
    1 tablespoon water

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    30 min
  1. Prepare the Tangzhong

    • Mix flour and milk in a small pot. Heat up over medium heat. Stir until the mixture thickens and reaches a temperature of 150°F/65°C.20 g bread flour, 80 g whole milk
    • Transfer to a clean bowl. Cover with plastic wrap that touches the entire surface of the tangzhong. Cool to room temperature before continuing with the main dough.

    Prepare theMain Dough

    • Add all ingredients, except butter, to the bowl of your stand mixer fitted with a dough hook.
      300g bread flour
      15g granulated sugar
      6g sea salt
      6g instant dry yeast
      the entire tangzhong
      90g whole milk
      40g cream cheese
      1 egg
    • Knead for 10 minutes until the dough starts to come together.
    • Add the softened butter.
      20g butter
    • Continue kneading at medium speed for 10-20 minutes until the dough has a smooth surface and pulls away from the sides of the bowl.
    • Place the dough on your work surface and roughly pre-shape the dough into a round using your hands and a bench knife.
    • Transfer the dough to a clean, lightly oiled bowl, cover, and place in a warm spot, ideally at 26°C.
    • Proof the dough for 1 ½-2 hours or until doubled in size.
    • Meanwhile, make the garlic butter:

    Roasted Garlic Butter

    • Preheat the oven to 180°C.
    • Chop off the top of a garlic head, leaving the cloves exposed.
      1 head of garlic
    • Drizzle with oil, flaky salt, and pepper.
      ½ tablespoons olive oil
      1 pinch flaky sea salt
      1 pinch black pepper
    • Wrap the garlic head in aluminum foil or place it in a small, oven-safe casserole with a lid.
    • Bake for 15-30 minutes, until the garlic cloves are soft as butter.
    • Allow the garlic to cool to room temperature before continuing with the next step.
    • Squeeze the garlic cloves into a bowl and add softened butter, chopped parsley, and a sprinkle of salt. Mix with a fork until smooth.
      70g butter
      1 ½ tbsp chopped parsley
      1 pinch flaky sea salt
    • Set aside at room temperature.


    • Once the dough has doubled in size: lightly flour your work surface and the top of the dough. Next, roll out the dough to a 24x24cm square.
    • Spread garlic butter on top and add grated mozzarella.
      100g grated mozzarella
    • Use a pizza cutter to cut the dough into 12 pieces. Please see the images above for reference.
    • Arrange the dough pieces in a 18cm × 9cm bread pan (or a loaf tin of similar size).
    • Cover the bread pan and proof for 30-45 minutes until the dough is nice and puffy.


    • Preheat the oven to 180°C.
    • Whisk together an egg and water to make the egg wash.
      1 egg, 1 tbsp water
    • Lightly brush the top of the bread with egg wash.
    • Sprinkle a little extra mozzarella on top of the bread.
      + a little extra mozzarella
    • Bake for 35-40 minutes or until the internal temperature is at 95°C.
    Pro Tips
    • Tangzhong Magic: The tangzhong method ensures a soft, moist texture. Don’t rush this step; let the tangzhong cool completely before incorporating it into the dough.
    • Roasted Garlic Perfection: Roast the garlic until it’s golden and tender for a rich, mellow flavor profile. Squeeze the cloves gently to extract the roasted goodness.
    • Cheese Choice: Experiment with different meltable cheeses like cheddar, gouda, or provolone for a unique twist on the classic recipe.
    • Perfect Pairing: Serve warm slices with a side of marinara sauce or garlic aioli for an extra burst of flavor.


Calories Per Serving:
Approximately 320 calories per portion, considering an average serving size.

Prepare to be captivated by the heavenly combination of flavors in this Garlic Butter Cheese Bread. Experience the joy of baking and indulge in the ultimate cheesy, garlicky delight!

Goes Great with