If you’re not interested in smoking or vaporizing medical marijuana, you should try eating it. Consuming medicinal cannabis in edible form tends to produce stronger, longer-lasting effects because the liver metabolizes the cannabinoids in the plant before they reach the brain.
For something other than the traditional marijuana-infused brownie or cookie, check out our tasty and easy-to-follow recipe for cheesy garlic bread. Our recipe calls for marijuana-infused butter—or cannabutter—one of the easiest ways to incorporate cannabis into a whole range of foods. You can even make a big batch of cannabutter ahead of time and save it in your fridge so you always have some ready to go (just label it properly so everyone knows it’s infused).
This cheesy garlic bread is so versatile, it can be eaten alone as a snack or as an elevated side dish alongside a spaghetti dinner. We’ve included instructions if you want to make your own bread, or just head to the grocery store for some already-made baguettes to save time. We hope you enjoy this delicious and simple recipe.
For two mini baguettes
- 9 oz strong white flour, plus extra for dusting
- 1/4 oz salt
- 1/4 oz instant dry yeast
- 1 oz olive oil, plus extra for oiling
- 6 oz water
For the cheesy garlic topping
- 3 1/2 oz cannabutter
- 1 head garlic, cloves separated and peeled
- 4 1/2 oz buffalo mozzarella, roughly chopped or shredded
- Handful any combination of finely chopped parsley, rosemary, basil and marjoram
To make the baguettes, place the flour, salt, yeast, olive oil and 4 1/2 ounces of the water into a stand mixer with a dough hook attached. Always put the flour in the mixer first, then add the yeast and the salt to opposite sides of the bowl. This is important because the salt can decrease yeast activity.
Start mixing the ingredients at a slow speed, gradually adding the rest of the water until the mixture becomes a smooth dough. This should take about five minutes.
Meanwhile, wipe down the inside of a large mixing bowl with extra olive oil. Set aside.
When the dough is ready, tip it into the oiled bowl, cover with plastic wrap and leave to proof for two hours. Covering the dough with plastic wrap helps prevent the dough from drying out and forming a skin.
Prep your surface with oil before tipping the dough out of the bowl.
With flour-dusted hands, divide the dough into two equal portions.
Using the heels of your hands, repeatedly fold one portion of the dough in on itself. This makes the dough easier to handle and shape and helps create a uniform texture. Repeat for the second portion.
Stretch and fold one portion of dough before rolling it into a baguette shape. Repeat for the second portion.
Place the baguettes on a large baking tray, cover with plastic wrap and leave to proof until the baguettes double in size.
Preheat the oven to 425 degrees F and place a roasting dish filled with water on the floor of the oven. This will create the steam required to produce baguettes with a glossy crust.
Once the baguettes have proofed, score the top of each three times diagonally using a sharp knife.
Bake the baguettes for 30 minutes. Then lower the temperature to 400 degrees F and cook for a further 10 minutes until golden brown. Remove the baguettes from the oven and leave to cool.
While waiting for the baguettes to cool, place the ingredients for the cheesy garlic topping into a food processor and blend until completely mixed.
Once the baguettes have cooled, preheat the broiler to hot. Cut the baguettes into 1-inch diagonal slices and use a flat knife to spread the cheesy garlic mixture on the slices of bread.
Put the slices of bread under the broiler and cook until the cheese melts. Watch carefully to avoid burning. Serve immediately.
Photo credit: Jennifer