Jan 132013

One of my favorite breads. One that can be made in a jiff if you have store-bought bread in your pantry. But if you don’t have store-bought bread, stop right there! you don’t have to rush to the stores right now. This recipe will show how to make your own bread and then slather that garlic butter and you are good to go. I never knew that home-made garlic bread can taste so so good.



The worse part of making this bread is the wait time for the first rise and some more wait time for the second rise. I guess that’s inevitable if you want the yeast to be your friend and do the magic. But as they say, “The proof of the pudding is in the eating”. The bread is all the effort it takes to make it from scratch with both my pinky fingers swearing all the way up. Try it and lemme know what you think. Now off to the recipe…


Step-by-Step Pictorial:

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In a bowl mix all purpose flour and salt. In another proof yeast, sugar, and warm water until the yeast froths.

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Mix the flour and the yeast mix to form a dough. All extra flour if needed but do not make the dough very dry, the dough should be slightly sticky. Coat the dough with the oil all over and place on a bowl. Cover with a plastic wrap and let it aside on a warm place for about an hour or until the dough doubles in size.

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Punch the excess gas from the risen dough. Shape it into a thin loaf. With a sharp knife make slashes diagonally on the loaf and let it rise again for about 15 to 20 mins or until double again.

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Bake in a  375 F oven for 20 minutes or until the loaf is golden brown on the top. While the loaf is baking in the oven make the garlic butter by mixing butter, dill, Italian herbs, salt, and chopped garlic. Once the loaf cools down to warm slice them into 3/4 inches to 1 inch slices and spread the butter on both sides of the slices and bake again at  400 F for 10 to 15 minutes until the slices are crispy on the outside and soft in the center. Serve warm. Enjoy!



Recipe taken from food.com

Garlic Bread from Scratch!


    For Bread
  • All Purpose Flour -- 2 to 2 1/2 cups
  • Salt -- 1 tsp
  • Warm Water -- 1 cup
  • Instant Yeast -- 1 packet
  • Sugar -- 1/2 Tbsp
  • Oil -- 1 Tbsp
  • For Garlic Butter
  • Butter (room temperature) -- 1/4 cup
  • Dried Dill -- 1/2 tsp
  • Dried Italian Herbs -- 1/2 tsp
  • Garlic Cloves -- 6 (peeled and finely chopped)
  • Salt -- 1/2 tsp
  • Fresh Black Pepper -- 1/2 tsp


  1. In a bowl, mix yeast and sugar. Stir in the cup of lukewarm water(about 110F). Let it sit until the yeast froths up nicely, about 5 minutes.
  2. In another bowl, mix 2 cups of flour and salt. Add the proofed yeast mix and mix them well until a dough is formed. Add the other 1/2 cup of flour as needed so that the dough is not too dry. Note, the dough needs to be a little sticky to touch.
  3. Add the tablespoon of oil and flip the dough so it coats evenly throughout the dough. Cover the bowl with plastic wrap or a kitchen towel and let it aside on a warm place (a prewarmed oven is perfect) for about an hour or until the dough has doubled in size.
  4. Once the dough has doubled, punch the extra gas out of the dough and form them in to a thin loaf (mine was about 15 x 3 inches). Sprinkle cornmeal on a parchment paper lined cookie sheet, place the dough on the sheet.
  5. Using a sharp knife or a sharp scissors slash diagonally along the length of the loaf. Place the loaf again on the oven for the second rise about 15 to 20 minutes.
  6. After the dough has doubled again bake the bread in a preheated 375F oven for 20 minutes or until the top of the loaf is golden. Cool the bread to just warm.
  7. While the bread is baking in the oven, mix the ingredients for garlic butter in a seperate bowl.
  8. Slice the loaf into 3/4 to 1 inch slices. Spread the butter on both sides of the slices. Place the slices back on the cooking sheet and bake again in 400F oven for 10 to 15 minutes until the butter has nicely melted and the bread is crusty on the outside and soft int he center. Serve immediately just as is or as a side for soup, pasta or spaghetti. Enjoy!!!



This is for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

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  20 Responses to “Garlic Bread from Scratch!”

  1. Wow, jay bread looks absolutely scrumptious. Love to gobble it up hot hot out of the oven. OMG, I wish to have some now only I do not happen to have any yeast at home now.

  2. this is soooo good..the clicks are so inviting

  3. Bread looks great! look so soft ..

  4. That’s a lot of hard work! But the Gralic bread looks fantastic!

  5. A tough job well done… An eagerly waiting for my bread to be over sk that ican try your recipe.

  6. Excellent work, beautiful and fantastic garlic bread, wish i get some to munch rite now.

  7. Looks absolutely delicious

  8. I’m waiting for the dough to rise now. The only thing I want to say is I hope it turns out because I just went off your page, not the recipe you used from Food.com, so in your directions when it says “mix” I actually mixed instead of kneading in my momentary lapse of judgement. I only noticed I had probably messed up when I looked at the pictorial again and saw it on the counter. So fingers are crossed.

  9. The recipe was a disaster, i kneaded the dough and did everything like you said -____- My bread didnt rise either times and it didnt bake through and was un cooked in the middle. i had to throw it out. Yes i didnt have any garlic bread or anything today.

    • I’m so sorry that this recipe didn’t work for you. There are few things that I think might have gone wrong– expired or not so fresh yeast is the primary cause for the dough to not rise. Very hot or very cold water in other words if the water is not truly lukewarm (about 110F) then the yeast doesn’t proof or multiply hence doesn’t let the dough to rise. Don’t let this garlic bread to discourage you….

  10. The kids requested Garlic bread with dinner right after I started my honey white dough in the bread machine. I pulled up your recipe and it looks so good so this is now rising in the stand mixer! can’t wait to try it! Thanks for sharing

  11. I followed this recipe and it came out perfect! I was scared at first b/c i’ve not actually successfully baked anything to date. And OMG, this is fool-proof. So great. Thanks so much for sharing. I’ll be using this as my “go-to” bread.

  12. Awesome recipe. 🙂 Can you tell me in tablespoons when you say 1 packet of yeast?

  13. When I first read this recipe,I thought that is too much water or not enough flour, yes I see the recipe says it should be sticky but Ive made enough bread in my time to know better.Against my better judgment,I followed the recipe and sure enough it was a big glob of dough that didn’t form a loaf(way too soft) It’s rising for the 2nd time now, no telling what shape it will be,I just hope it taste good so it’s not a complete waste of time and ingredients.How I hate to waste food but at least it’s just flour and water and a little sugar, salt and oil.But my time and effort is worth something!

  14. Additional info:Of course the bread spread out all over the pan while cooking AND stuck to the parchment paper even though I spring;e with corn meal.This should be a recipe how NOT to make garlic bread.Taste was ok(only saving grace) I will never make another recipe from sizzling veggies.com again. Obviously untested recipes.I hate to waste ingredients!

    • I’m sorry that the recipe didn’t work out for you. Sometimes the brand of flour can make a difference in the outcome. Also if you don’t measure your flour and water properly even slightest changes can alter the recipe. Thanks for trying this recipe and good luck for your future baking.

  15. […] Garlic Bread from Scratch! – Sizzlingveggies […]

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