I was about 33 when JT and I first vacationed in Florida. JT and I rented a friend’s house in Daytona Beach and used it as a base to travel around, taking a couple of days to visit friends in Sarasota and to explore that side of the state. While travelling, there were several roadside eateries that would come up that were rather new to us Canadians: Cracker Barrel, Denny’s and Waffle House to name a few. As you know by now, I am not so fond of fast food, so we avoided them but one morning we got up early to explore and decided that waffles were in order and we thought, what better place than Waffle House? Boy were we wrong, what a joke (I apologise to those who love the place), the waffles were thin and dry and they didn’t even have real maple syrup or even real butter! Maybe I’m a waffle snob, but real maple syrup and butter are necessities for a good waffle experience. Our waitress was surly and unapproachable, great qualities for a waitress. We begrudgingly ate the sad excuse for waffles and left. In the car, I couldn’t stop thinking about how bad an experience it was and immediately renamed the place Awful House! Needless to say, we did not stop at Awful House ever again!
When you’re looking for a delicious bread recipe, you need not look further than this recipe for Cheddar Garlic Rope Bread, plus there is nothing like it on the menu at Awful House! It’s not that difficult to make and it bakes up beautifully. I made this loaf for my Cousin Lucy’s Easter Dinner.
Cheddar Garlic Rope Bread
This recipe makes one 40 cm x 15 cm (15″ x 6″) rope.
Ingredients:
- 3 1/2 cups all-purpose flour
- 2 tbsp powdered milk
- 1 tsp salt
- 3 large eggs
- 1 tsp vinegar
- 1 tbsp yeast
- 1 tbsp sugar
- 3/4 cup warm water (it should feel slightly warm to the touch not hot)
- 1 egg white
- 1/4 tsp white vinegar
Ingredients for the cheddar, garlic butter spread:
- 1 cup grated sharp cheddar cheese
- 1/4 cup unsalted butter
- 3 cloves garlic, finely chopped (or to taste)
- pinch of salt
Directions:
- Combine the yeast, sugar and warm water, stir gently and allow to proof.
- In the bowl of your stand mixer add the flour, salt, powdered milk, eggs and vinegar. Using the KitchenAid® Flex Edge Beater attachment, mix until the eggs have totally become incorporated into the flour. Change to the dough hook.
- Add the yeast water mixture and knead the dough for 10 minutes until you get a smooth slightly sticky dough.
- Place the dough in a lightly oiled bowl, cover it and allow it to rise in a warm place till it doubles in size (this only takes about 45 minutes).
- Pre-heat your oven to 400°F (I used the fan setting).
- In the bowl of a small food processor, combine the cheese, butter, garlic and salt and pulse until completely combined, set aside.
- Once the dough has doubled in size, roll out the dough into a 0.5 cm (1/4 inch) thick rectangle (mine worked out to 40 cm x 30 cm (16″ x 12″). Spread all of the cheese butter mixture evenly over the dough, leaving a 1 cm (1/2 inch) border on three sides (spread right to the long side that you will begin to roll). Starting at the long end, roll up the dough tightly to form a roll. Seal all of the edges well by pinching them closed (wet fingers with water if necessary). Slice the roll in half lengthwise, leaving the last 5 cm (2 inches) connected.
- Turn each half cut-side up and carefully wrap the halves together like a rope, maintaining the cut-sides up to expose the filling. Carefully place on a baking tray with sides, lined with parchment paper and allow to rest, covered in a warm location for 1 hour. Check out Angie’s blog for detailed photos on how-to roll, cut and form into a rope.
- Coat with the vinegar, egg wash.
- Bake for 5-7 minutes on the high heat, then reduce to 350°F and bake for another 7-10 minutes or until the bottom is golden and it sounds hollow when tapped.
- Serve warm.
Awful house! Love that! It’s perfect. We’ve never eaten at one, but did stop at a Cracker Barrel once on many strong recommendations…never again!! Ick! Your rope bread on the other hand…I could eat that whole thing!
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I’ve been to Florida many times but failed to ever eat at a Waffle House. Now it seems like I did myself a favor. (‘Favour’ in Canada, Britain, Australia etc. etc. LOL) Both your photos – and this bread – look nothing short of fabulous!!
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I have yet to eat at Awful House or even House of Rankakes but it did get a good chuckle from your Florida experience. Thanks for balancing all that hilarity out with some serious bread. GREG
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Oh my, I did have breakfast at the House of Rankakes (IHOP?) once and I’m not kidding you, each plate was big enough to share with a family of 4! It really was absurd. Thank you for your comment and humour Greg, always nice to hear from you.
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Wow, Eva! Your bread could not look any more sensational! Bookmarking and pinning!
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Hi Brooks, thank you so much for your generous compliment.
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Hah, I’m not familiar with Awful House but yes, always on the lookout for real (Canadian) maple syrup 😮 Eva this is one spectacular looking loaf – cheddar and garlic? woohoo! talk about culinary crack 😮 those crispy edges too… OMG. Cousin Lucy must love you.
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You are so sweet, yes indeed Cousin Lucy and I are very close. Thank you for your kind and generous words.
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This looks similar to a babka but a savoury version which I am all for! I must admit that I was fascinated by the chains that we have seen on tv but the actual experience isn’t very good 😦
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Hi Lorraine, I am seldom impressed by chain restaurants but this one really went above and beyond to give me a negative experience! Thank you for your kind words.
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I’ve eaten at a Waffle House — once. The waffles are terrible. The eggs are OK. Nothing like what any decent home cook can make, however. Anyway, what a wonderful looking bread! Love the texture and brownness of the crust. Good stuff — thanks.
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Hi John, I’m not surprised it’s only been once that you’ve eaten there! Thank you for your kind words about the bread.
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Beautiful bread, Eva. I like the mixture of cheese and garlic flavours, so I’m sure I would love it. Sadly, we all discover sooner or quicker that popularity of eateries or even fancy-looking restaurants doesn’t necessarily mean the food is good…even in Tokyo I had two or three unpleasant surprises…
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Hi Sissi, thank you for your kind words. Indeed, there are too many people willing to settle which helps keep the bar low.
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I love the look of bread – would be perfect for the winter months! I have to admit to being a bit of a bread snob!
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Thank you kindly Krys, welcome to my blog. It is a pretty tasty loaf.
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That sounds so bad! But the bread looks amazing. And your story of staying in that apartment in NYC sounds shocking! Can’t believe you could only drink out of plastic! xx
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Yes Charlie, that apartment in NYC was shocking but we really got to know the neighbourhood because we never wanted to go back to the apartment!
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I’m with Norma, I could make a meal out of this lovely cheesy bread and some soup. Pretty loaf.
RE Waffle House, which started here in the Atlanta area just down the street from me in Avondale Estates as a matter of fact…it’s universally known as the ultimate greasy spoon place. Beloved to many for being a late night food stop after partying when you need to “lay down a base” because it’s the only place open 24 hours, and also known as a place to nurse a hangover. Not so beloved for waffles, but more for the omelets and “smothered and covered” hash browns..the ultimate greasy experience. It’s definitely not the place for a high culinary experience, but for more of an old Americana experience…or a desperate pit stop. I think I’ve eaten in one a total of 4 times in my life, but some folks swear by it! 🙂
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Hi Betsy, thank you for the history about the diner, we obviously ordered the wrong thing — who knew? Thank you for your kind words about the bread, it’s a very delicious recipe.
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To be honest, unless you like greasy things…all things ordered there may be wrong, lol. But, it is a retro-novelty type of experience to be sure!
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As you mentioned, there is a time and a place for greasy foods. When we were in Atlanta (just prior to the Olympics and incidentally our 10th wedding anniversary) we were invited out with a group from the company I worked with at the time. We went to brunch in Buckhead and although it was not a greasy spoon, the foods we ordered were on the greasy side albeit intentionally. It was my first ever experience with grits! Now that’s a perfect hangover food, not that I needed it. 😉
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This looks totally irresistible. Garlic and cheese are amazing together, esp. in bread!
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Hi Angie, thank you so much, garlic and cheese are irresistible for sure.
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Gorgeous rope bread. I rarely turn down a slice of hot fresh cheesy bread either on its own or with a bowl of soup.
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Thank you kindly Maria, it is pretty tasty as is, but a little butter slathered on takes it over the top!
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I am with you, give me real maple syrup and real butter. Would you believe I have never eaten at a Waffle House?
I could make a meal out of your bread and a salad, it is raining and dreary out so a bowl of hot soup would be welcomed also.
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Well, now you don’t have to eat there, although Betsy mentioned it’s a great hangover place, the ultimate greasy spoon! It’s still a bit nippy here but I’m told it will get warmer later this week.
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You’ve got this flavoured bread lark down to a tee, Eva. Looks amazing.
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Thanks so much David, I do love baking bread for sure.
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this looks and reads absolutely great. Since I can not bake (!!) I have a maybe really stupid question re the Yeast. I can only get 7 g Yeast Sachet (looks like tiny kernels) – so, how does this convert to your mentioned 1 Tbsp??? Thanks for your help. Ciao, Carina
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Hi Carina, thank you for your kind words, I really appreciate them. My little packet seems to indicate 11 grams for 1 tbsp (quick rise or instant or bread machine yeast). I do try to keep all of my recipes in metric weight measures because I prefer it but sometimes I forget! I’ll try to update this recipe.
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