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…
In a bowl mix all purpose flour and salt. In another proof yeast, sugar, and warm water until the yeast froths.
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.
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.
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
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- While the bread is baking in the oven, mix the ingredients for garlic butter in a seperate bowl.
- 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!!!
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