Bread Served with Creamy Sauce

In a large bowl, add the wheat flour, the salt, mix well and set aside.

Now, in a medium bowl, add the water, the sugar, the dry yeast powder, mix until combined and let it rest for 5 minutes.

After this indicated time, transfer this mixture to the bowl with the wheat flour and the salt and mix until incorporated.

When you can no longer mix with the spoon, add the vegetable oil and knead the dough by hand until combined. 

Cover the bowl and let the dough rise for 1 hour.

Now, in a bowl, add the chopped parsley, the grated garlic cloves, the grated parmesan cheese, the vegetable oil, the melted butter and mix until combined. 

Once the dough has risen, transfer it to a countertop greased with vegetable oil. 

Shape it into a cylinder then cut it into 16 equal-sized pieces.

Next, dip each piece of dough in the butter sauce we made earlier. 

Place them in a 26cm diameter baking pan lined with nonstick baking paper.

Top everything with 90g of grated parmesan cheese, take the pan to a preheated oven at 180°C (350°F) and bake for 25 minutes.

Now, in a baking tin lined with aluminum foil, add the red onions with the top cut off, the garlic bulbs with the top cut off, crosswise, one pinch of black pepper, one pinch of salt and one drizzle of vegetable oil. 

Wrap everything in foil, take to a preheated oven at 400°F and bake for 15 minutes.

Next, in a medium bowl, add the cream cheese, parsley and chives to taste, the grated mozzarella, the grated parmesan, the salt, one pinch of black pepper, the cooked onions and garlic bulbs and mix all the ingredients together until combined. 

Serve this creamy sauce with the baked bread.