Tag Archives: Parmigiano Reggiano

GO Cheese Bites

Antara Roy introduces a new style of bread making, which is simple, quick as well as tasty! Read on.


Recently I got a flurry of requests to bake breads. While the health conscious non-kitchen folk wanted me to supply them steadily with home baked, 100% whole wheat bread, the kitchen-loving folk wanted to learn how to make these at home!! While all its frenzy lasts, I thought to introduce my readers to a completely new kind of bread making, which is fast, simple and delicious. This kind of baked bread uses baking powder instead of the traditional yeast and still, tastes and feels completely alike! This is my version of soda bread which is quite flavourful and rich, thanks to the incredible Go cheese (Gouda).

Go cheese is the closest I have got to a proper imported cheese, in Indian markets. Though I am eagerly waiting for them to start a range of hard cheese, in the likes of Parmigiano Reggiano, but the assortment of soft cheese (Montery Jack, Cheddar mild & strong, Gouda) that they offer now, are incredibly tasty and wholesome. Please readers and fellow bloggers, stop buying the synthetically made, chemically laden processed cheese, and go towards these healthier alternate options. These have a more wholesome flavour of dairy and are best to cook with as pizza topping, on toast, on lasagne, in white sauce and the list goes on…

I used Gouda for this recipe but feel free to try the same recipe in the flavour of cheese u like to eat. Let me know in a comment below how it turned out to be!!


  • 2 cup whole wheat flour
  • 3 tsp Baking Powder
  • 1 tsp salt
  • 1 cup grated Go cheese Gouda
  • Dried Oregano to taste
  • Dried Parsley to taste
  • 2 tbsp oil
  • 1 cup milk
  • Couple tbsp water (as per need)

For topping after 15 minutes of cooking:

  • 2 tbsp butter
  • ½ tsp fresh garlic paste
  • Dried Oregano to taste
  • More cheese to top (optional)


Mix all dry ingredients (first 6 in the list) together with the flour and whisk vigorously to combine evenly.

Now pour in the oil & milk and incorporate it well with the help of a spatula or spoon. The batter should resemble a cake batter and should be dropping easily from a spoon. If your batter is thick, add a few tbsp of extra water and mix it well to incorporate evenly.

Spread the batter evenly in a loaf tin and bake it for 15 minutes at 200 to 220 degrees c, preheated oven. 15 minutes is enough for the bread to rise and form a light brown crust on top, but not to cook these cheese bites fully.

While the bread is cooking, melt the butter, and whisk in the spices and garlic to combine. Let the flavours rest in the hot butter for a while.

After 15 minutes remove the pan from the oven and generously spread on the Butter and spice mixture on top of the light brown crust. Be as fast as possible so that the bread doesn’t flop down loose the puff it gained in the past 15 minutes.  Put it back in the oven for another 15-20 minutes, till a toothpick inserted in the middle comes out clean and the crust is nicely browned!!

These are delicious hot out of oven. If you have a party to cater for, then bake it in the night and reheat it once before serving. Its soft supple texture is great and it can be paired with a nice dollop of garlic aoli, cheese spread or simply mayonnaise. The stale pieces can be packed and stored in refrigerator for days and toasted in the morning for a delicious breakfast treat. It’s such wonderfully adaptable dish, made the express way!!