What is the best type of bread to use for cheese and garlic crack bread?

A dense, crusty loaf like sourdough or Vienna bread works best for crack bread. Because these loaves are denser, the diamond-cut pieces hold their shape beautifully and won't rip apart completely or turn soggy when stuffed with heavy butter and cheese.

What cheese gives the best stretch for a cheese and garlic crack bread?

Shredded mozzarella cheese is highly recommended for the ultimate pull-apart effect because it melts smoothly into stretchy, elastic ribbons. You can substitute it with other excellent melting choices like Monterey Jack or a mild cheddar, but mozzarella delivers the most dramatic "cheese pull."

Can you make garlic crack bread ahead of time?

Yes, this is a fantastic make-ahead party food! Instead of using melted butter, mix garlic, salt, and parsley into softened butter and smear it inside the cracks before stuffing it with cheese. Wrap the stuffed loaf tightly in foil and keep it in the refrigerator for up to 24 hours, or freeze it, before baking.

How do you cut the bread without slicing all the way through the bottom crust?

To avoid cutting through the bottom crust, use a sharp serrated bread knife and saw gently on a diagonal, stopping about a half-inch before you hit the bottom board. You can also place wooden spoons or chopsticks on either side of the loaf to act as natural bumpers for your blade.

5-Star Cheese And Garlic Crack Bread Recipe ( The Best )

Cheese and Garlic Crack Bread

Print Recipe

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings

Ingredients

1 large crusty artisan loaf (sourdough or French boule)
1/2 cup unsalted butter, softened to room temperature
4 cloves garlic, finely minced
2 tbsp fresh parsley, finely chopped
1/4 tsp sea salt
1 cup low-moisture mozzarella cheese, shredded
1 cup sharp cheddar or Monterey Jack cheese, shredded

Instructions

Preheat your oven to 350°F and line a baking sheet with aluminum foil.
Slice the bread loaf diagonally at 1-inch intervals using a serrated knife, stopping a half-inch before the bottom crust. Repeat in the opposite direction to create diamond shapes.
In a small bowl, thoroughly mix the softened butter, minced garlic, chopped parsley, and sea salt until smooth.
Use a butter knife to gently open the cuts and spread the garlic butter paste deep into the cracks.
Combine the shredded mozzarella and cheddar cheeses in a bowl. Stuff the cheese blend tightly into all the buttered cracks.
Wrap the stuffed loaf loosely in a sheet of foil and bake for 15 minutes.
Open the top of the foil to expose the bread and bake for an additional 10 minutes until golden brown and bubbly. Serve hot.

Find it online: https://www.endrecipes.com/cheese-and-garlic-crack-bread/