This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
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150g
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 450g
medium round rustic bread loaf
100g
mixed grated cheese (such as mozzarella and cheddar)
5oz
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 16oz
medium round rustic bread loaf
3oz
mixed grated cheese (such as mozzarella and cheddar)
Utensils
Step 1
In a small bowl, add the butter, garlic, and parsley and mix until evenly combined. Using a serrated bread knife, slice down into the loaf at 2-3cm intervals, cutting almost all the way through, leaving about 2-3cm at the base. Repeat this processcutting perpendicular to the scores so you are left with a crisscross pattern.
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 4
Turn dial to BAKE. Press WOODFIRE FLAVOUR.Set the temperature to 180°C and set time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 8–10 minutes).
Step 5
While the unit is preheating, prepare the bread. Place the bread on a sheet of aluminum foil and pull apart the cuts in the bread, carefully to not rip them apart.Then fill all the cuts with abouttwo-thirds of the garlic butter and mixed cheese. Spread the remainingbutter and cheese on top of the loaf.
Step 6
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared bread and the sheet of foil, onto the grill plate. Close lid to begin cooking.
Step 7
When cooking is complete, open the lid, and carefully transfer the bread to a cutting board. Let cool for a few minutes before serving.
In a small bowl, add the butter, garlic, and parsley and mix until evenly combined. Using a serrated bread knife, slice down into the loaf at 2-3cm intervals, cutting almost all the way through, leaving about 2-3cm at the base. Repeat this processcutting perpendicular to the scores so you are left with a crisscross pattern.
150g
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 450g
medium round rustic bread loaf
100g
mixed grated cheese (such as mozzarella and cheddar)
5oz
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 16oz
medium round rustic bread loaf
3oz
mixed grated cheese (such as mozzarella and cheddar)
Step 2 of 7
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
150g
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 450g
medium round rustic bread loaf
100g
mixed grated cheese (such as mozzarella and cheddar)
5oz
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 16oz
medium round rustic bread loaf
3oz
mixed grated cheese (such as mozzarella and cheddar)
Step 3 of 7
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
150g
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 450g
medium round rustic bread loaf
100g
mixed grated cheese (such as mozzarella and cheddar)
5oz
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 16oz
medium round rustic bread loaf
3oz
mixed grated cheese (such as mozzarella and cheddar)
Step 4 of 7
Turn dial to BAKE. Press WOODFIRE FLAVOUR.Set the temperature to 180°C and set time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 8–10 minutes).
150g
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 450g
medium round rustic bread loaf
100g
mixed grated cheese (such as mozzarella and cheddar)
5oz
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 16oz
medium round rustic bread loaf
3oz
mixed grated cheese (such as mozzarella and cheddar)
Step 5 of 7
While the unit is preheating, prepare the bread. Place the bread on a sheet of aluminum foil and pull apart the cuts in the bread, carefully to not rip them apart.Then fill all the cuts with abouttwo-thirds of the garlic butter and mixed cheese. Spread the remainingbutter and cheese on top of the loaf.
150g
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 450g
medium round rustic bread loaf
100g
mixed grated cheese (such as mozzarella and cheddar)
5oz
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 16oz
medium round rustic bread loaf
3oz
mixed grated cheese (such as mozzarella and cheddar)
Step 6 of 7
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared bread and the sheet of foil, onto the grill plate. Close lid to begin cooking.
150g
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 450g
medium round rustic bread loaf
100g
mixed grated cheese (such as mozzarella and cheddar)
5oz
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 16oz
medium round rustic bread loaf
3oz
mixed grated cheese (such as mozzarella and cheddar)
Step 7 of 7
When cooking is complete, open the lid, and carefully transfer the bread to a cutting board. Let cool for a few minutes before serving.
150g
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 450g
medium round rustic bread loaf
100g
mixed grated cheese (such as mozzarella and cheddar)
5oz
salted butter, softened at room temperature
10
garlic cloves, peeled, minced
Large handful
flat-leaf parsley, finely chopped
1 x 16oz
medium round rustic bread loaf
3oz
mixed grated cheese (such as mozzarella and cheddar)
