Garlic and Cheese

This bread was inspired by one in Kathleen Weber 's book. I was curious how flattening the dough, spreading it with garlic puree and shredded cheese (a combination of Jarlsburg Swiss and Parmesan), and wrapping it up into a boule would work. The main concern was that the loaf would  end up with a concentration of garlic and cheese goo in the center. That didn't happen. There is a pretty good dispersion throughout. Well worth  trying with other ingredient combos.

Happy Memorial day. 

Stu