Korean Style Stuffed Garlic Bread
Homemade Korean-style cream cheese stuffed garlic bread.
Servings: 8
Calories: 309kcal
Ingredients
- 1 ½ cups water lightly warmed
- 4 cups all-purpose flour
- 2 tsp yeast
- 1 ½ tsp sea salt
- 2 tbsp sugar
For the garlic sauce
- 4 tbsp butter
- 1 tbsp finely chopped parsley
- 6 cloves garlic minced
- 1 tbsp heavy whipping cream
- 1 egg
For the cream cheese filling
- 1 brick of cream cheese softened
Instructions
Prepping the bread
- Stir yeast into the water.
- Combine the rest of the dry ingredients in a mixing bowl.
- Once the yeast has fully dissolved in the water, about 10 minutes, add it to the mixing bowl.
- Wet hand and knead the dough until no longer sticky and holds together well. (if it's too sticky, add flour a tbsp at a time, or if it is too clumpy and dry, add water, 1 tbsp at a time).
- Cover and allow it to rise for approximately 2 hours. You can tell if the dough has risen properly by poking the side of it with your finger and it quickly inflates the indent. (it should have about doubled in size)
- Pull the dough away from the sides of the mixing bowl and fold it into the middle. Re-cover with a towel and let rise an additional hour.
- Place the dutch oven in the oven, then preheat the oven to 450°F
- Once the oven is preheated, remove the dutch oven; being very careful as it is EXTREMELY HOT, drizzle a little olive oil in the bottom before placing the loaf in. Put the lid back on and place it back in the oven for 30 minutes.
- Remove the bread from the oven, cut it into 8 pieces being careful not to cut all the way through. Squeeze cream cheese filling into each of the cut rows. Then drizzle the garlic sauce over top the bread making sure to cover the entire loaf.
- Place back into the dutch oven and, leaving the lid off, bake for an additional 10 minutes or until the top is golden brown.
To make the garlic sauce.
- Melt butter in a small cast iron skillet over low heat. Add in the rest of the ingredients except the egg. Once butter is melted, remove from heat and gently beat in the egg.
To make the cream cheese filling.
- Whip the cream cheese with a hand mixer until smooth. Transfer to a small ziplock bag and slice two perpendicular slits in one corner.