How to Prepare Appetizing #HCC #post_3 #Dish_Name_Cheesy_Garlic

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#HCC #post_3 #Dish_Name_Cheesy_Garlic_Bread

You can cook #HCC #post_3 #Dish_Name_Cheesy_Garlic_Bread using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of #HCC #post_3 #Dish_Name_Cheesy_Garlic_Bread :

Provide wheat flour.

Provide warm milk,.

Prepare dry yeast,.

Provide sugar,.

Use Lukewarm water,.

Provide oregano,.

You need to prepare red chilli flakes,.

Prepare basil,.

Provide salt as per taste.

Use crussed garlic.

You need butter,.

You need to prepare oregano.

Provide finely chopped coriander leaves,.

Use mozrella cheese,.

You need few cubes of processed cheese,.

You need to prepare corn kernels.

Short Tips:

Sometimes all the dish needs is a squeeze of lime to require it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

instructions :#HCC #post_3 #Dish_Name_Cheesy_Garlic_Bread

In a bowl put milk,sugar and dry yeast mix it cover it and keep it aside for 15 minutes then in another small bowl add butter,red chilli flakes,oregano,crushed garlic and coriander leaves mix it and keep it aside...

After that in a mixing bowl add wheat flour,salt,oregano,red chilli flakes,basil and yeast mixture mix it well then slowly add water then knead it by stretching the dough once done keep it in a bowl coat some oil cover it and keep it in a warm place for 2 hour...

Now knead the dough again for 2 minutes then sprinkle some wheat flour on the table top then take the dough roll it like chapati but little thick then spread the butter garlic mixture evenly leaving the edges then on the half part put some mozzarella cheese then few cheese cubes and corn then apply some water all over the edges then fold it and stuck the edges with the other end then cut the upper part vertically with a knife.

Now greased the upper surface with the butter garlic mixture put it on the greased baking tray in a preheated oven and bake it at 356 degree Fahrenheit for 15 minutesuntil done.......

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