Cheesy Garlic Bread Recipe | Homemade Domino’s Style Cheese Garlic Bread in Pressure Cooker

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Meet this pressure cooker cheesy garlic bread that tastes like Dominos style magic but with less drama and more cheese. It rises like a dream, gets all buttery and garlicky, and melts cheese in the middle like it has a PhD in comfort food.

Want a spin on garlic bread or something bolder later? Check this out for a quick twist on cheesy toast: Cheesy Texas Toast Garlic Bread. You are welcome.

Why This Recipe is Awesome

• It cooks in a pressure cooker so no oven drama and no fiddly temperature guessing.
• It is soft inside and crusty outside. Yes both. Science, but tasty.
• It uses simple pantry stuff and a tiny bit of patience for proofing. Patience is optional but recommended.
• It is basically idiot proof. Even I did not mess it up the first time. Seriously.
• You can stuff it with whatever you like and it still behaves like a star.

Ingredients You’ll Need

• 1 cup water, warm. Warm not hot. You are waking the yeast not scalding it.
• 2 tsp sugar. Yeast snacks.
• 1 tsp instant dry yeast. Reliable little guys.
• 2 cup maida. Plain flour. White and proud.
• 2 tbsp milk powder. For tenderness and that bakery vibe.
• 1 tsp garlic, crushed. Use more if you are a garlic person.
• 1 tsp mixed herbs. Oregano, basil stuff. Easy.
• ½ tsp salt. Not negotiable.
• 2 tbsp oil. Any neutral oil works.
• 4 tbsp butter, softened. Butter is love.
• 1 tsp garlic, crushed. For the butter. Yes garlic twice, it is fine.
• ½ tsp mixed herbs. For the butter.
• ½ tsp chilli flakes. For the butter.
• Cheese. Lots. Mozzarella or any melty cheese.
• Sweet corn. For little pops of sweetness.
• Chilli flakes. Extra, for mood.

Step-by-Step Instructions

1. In a large bowl take 1 cup of warm water. Add 2 tsp sugar and 1 tsp instant dry yeast. Mix well until the yeast activates. You will see bubbles in a few minutes.
2. Now add 2 cup maida, 2 tbsp milk powder, 1 tsp garlic, 1 tsp mixed herbs, ½ tsp salt and 2 tbsp oil. Mix well making sure everything is well combined.
3. Start to knead the dough adding water as required. Knead to smooth and soft dough. This takes a few minutes and some elbow power.
4. Cover and rest for 2 hours or until the dough doubles. Be patient here. This step makes it fluffy.
5. To prepare the garlic butter, in a bowl take 4 tbsp butter. Add 1 tsp garlic, ½ tsp mixed herbs and ½ tsp chilli flakes. Mix well making sure everything is well combined.
6. After the dough has rested for 2 hours, the dough would have doubled in size. Punch the dough and knead slightly.
7. Pinch a ball sized dough and flatten. Place it over a plate making sure it fits into the cooker.
8. Now spread prepared garlic butter generously. Top with cheese, sweet corn and chilli flakes.
9. Fold into half and seal the sides. Using the knife, make mark thick strips. Spread garlic butter on top of it.
10. Now place the bread into the preheated cooker. Cover and cook on a medium flame for 20-25 minutes.
11. Brush with garlic butter and it is ready to serve. Finally, the cheesy garlic bread tastes best when served hot.

Common Mistakes to Avoid

• Thinking you can skip proofing. If you rush the dough you get dense bread. No one wants a brick.
• Using hot water for yeast. Hot water kills yeast. Cold shoulder, not hot bath.
• Overfilling with cheese so the bread never seals. It will leak like a toddler with a juice box.
• Not softening butter first. Cold butter is rude to spread and will tear the dough.
• Cooking on high flame to save time. You will scorch the bottom and undercook the center. Medium heat is your friend.
• Cutting immediately after cooking. Let it rest a couple minutes. Molten cheese will thank you, and so will your fingers.

Alternatives & Substitutions

• No maida or want whole wheat? Use half whole wheat flour and half maida for a nuttier bite. Texture changes a bit but still great.
• No milk powder? Use a splash of milk in the dough instead of water. Works fine.
• No instant yeast? Use active dry yeast but activate it in warm water for 5 to 10 minutes first.
• Butter shortage? Use half butter half olive oil. Butter wins for flavor but olive oil keeps things moist.
• Cheese swap ideas. Gouda, cheddar, or a mozzarella cheddar mix all melt beautifully. I like a combo for flavor and stretch.
• No sweet corn? Use finely chopped bell peppers or olives. I like corn for the pop though.
• Want spice? Add finely chopped green chillies to the butter. Live a little.

FYI I sometimes throw in a pinch of smoked paprika into the garlic butter. Just saying.

FAQ (Frequently Asked Questions)

1. Can I use margarine instead of butter?
   • Well, technically yes, but why hurt your soul like that. Margarine will work but butter gives better flavor and texture.
2. Can I freeze this dough?
   • Want to be a weekend hero? Yes freeze the dough after first rise in an airtight container. Thaw overnight in the fridge and use next day.
3. Can I bake this in an oven instead of a cooker?
   • Sure. Preheat oven to 200 C and bake for about 15 to 20 minutes until golden and cheese melts. Keep an eye on it.
4. How do I make this spicier without ruining cheese melt?
   • Add chopped green chillies in the butter and a pinch of chilli flakes into the cheese filling. Taste as you go.
5. Will this work with gluten free flour?
   • Gluten free needs special handling. Use a blend that is meant for bread and add a binder like xanthan gum. Results vary but it can work.
6. Do I have to use sweet corn?
   • No. Use chopped peppers, mushrooms, or jalapenos. Corn is just a fun pop of sweet.
7. Can I double the recipe?
   • Yes double away. Just divide dough into portions that fit your cooker and cook in batches.

Final Thoughts

Look at you now, practically a garlic bread artisan. This recipe keeps things chill and tasty with minimal fuss. You get soft dough, bubbly cheese, and buttery garlicky goodness that pairs with salad, soup, pasta, or just a movie night with yourself. Go impress someone or just treat your hungry self. Serve hot. Eat hotter. IMO this is one of the best quick comfort foods you can make without feeling guilty.

Now go make it and brag about it.

Conclusion

If you want more cheesy bread ideas or different ways to copycat Domino style goodies check these out. For a stuffed cheesy bread clone try this stuffed cheesy bread Domino copycat recipe at Stuffed Cheesy Bread Dominos Copycat Recipe. If you want variations like garlic breadsticks see Dominos Style Garlic Breadsticks – Two Ways – My Food Story. For an Indian style twist and tips on stuffing check Dominos Style Stuffed Cheesy Garlic Bread – Indian Veggie Delight. And for another home cook perspective try Stuffed Cheesy Garlic Bread (Dominos style).

Pressure Cooker Cheesy Garlic Bread

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Deliciously cheesy garlic bread cooked in a pressure cooker, soft inside with a crusty exterior and bursting with flavor.

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Ingredients

Scale 1x2x3x

• 1 cup warm water
• 2 tsp sugar
• 1 tsp instant dry yeast
• 2 cups maida (plain flour)
• 2 tbsp milk powder
• 1 tsp crushed garlic
• 1 tsp mixed herbs
• ½ tsp salt
• 2 tbsp neutral oil
• 4 tbsp softened butter
• 1 tsp crushed garlic (for butter)
• ½ tsp mixed herbs (for butter)
• ½ tsp chilli flakes (for butter)
• Cheese (mozzarella or any melty cheese)
• Sweet corn
• Extra chilli flakes (for garnish)

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Instructions

1. In a large bowl, combine warm water, sugar, and instant dry yeast. Mix until yeast is activated.
2. Add maida, milk powder, crushed garlic, mixed herbs, salt, and oil to the yeast mixture. Mix well.
3. Knead the dough adding water as required until it is smooth and soft.
4. Cover and let the dough rest for 2 hours or until it doubles in size.
5. Prepare garlic butter by mixing softened butter with crushed garlic, mixed herbs, and chilli flakes.
6. Punch down the dough, knead slightly, and flatten a ball-sized piece of dough.
7. Spread garlic butter on the flattened dough, top with cheese, sweet corn, and extra chilli flakes.
8. Fold the dough, seal the sides, and make thick strip marks on top.
9. Place the bread in a preheated pressure cooker, cover, and cook on medium flame for 20-25 minutes.
10. Brush with garlic butter and serve hot.

Notes

Patience during proofing is key to achieving a fluffy texture. For additional flavor, consider adding a pinch of smoked paprika to the garlic butter.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Pressure Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 30mg

Keywords: cheesy garlic bread, pressure cooker bread, quick bread recipe