GARLIC BREAD
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GARLIC BREAD |
GARLIC BREAD INGREDIENTS
• 500 g cake flour
• 1 packet or 10 grams instant yeast
• 50 grams sugar
• 35 grams soft butter
• 12 grams salt
• 1 cup lukewarm water
• ½ cup crushed garlic
• Pinch crushed black pepper
• 4 teaspoons chopped parsley
• 50ml olive oil
• 2 teaspoons rock salt
• 250g/half block butter softened
METHOD FOR MAKING GARLIC BREAD
• Pre-heat your oven to 175 degrees Celsius as well as grease a large baking tray with spray & cook or butter.
• In a large clean mixing bowl place all the dry ingredients & the soft butter. Gently mix by hand until the butter is well incorporated with the dry ingredients.
• Make a well in the center of the mixing bowl & pour in the water.
• Only use one hand to mix the ingredients at this stage.
• Once it has started combining place your dough onto a clean work surface that has been lightly floured.
• Mix the dough using both hands, what you will be doing is pulling the dough towards you with one hand & folding it into itself with the other.
• Continue doing this until a smooth ball is formed.
• If the dough is too wet add more flour, if it is too dry add more water. Just keep in mind to add a little bit at a time or else you could end up making it too dry or too wet.
• The dough should feel soft & smooth once completed.
• This would take anywhere from 5-10 minutes, all depending on how experienced you are when it comes to making bread dough by hand.
• Once the dough is ready to be used halve the mixture.
• Flour a work surface & layout your dough, keep the other half of the dough mixture covered to prevent it from drying out.
• You are now going to shape your dough by hand to make a ‘loaf ’.
• Do so by rolling it out by hand on a surface & making a cylinder-like shape
• Place the loaves onto your greased baking tray.
• Your next step is to cover the baking tray with cling wrap or foil if you don’t have any cling wrap.
• You are going to allow the bread dough to proof-letting it double in size, allowing it to be light & fluffy. It is best to try to prove it in a warm area of the kitchen.
• Let it proof for 15-20 minutes or until the loaves have doubled in size.
• You will notice the dough is a lot softer as well after proofing.
• Remove the plastic wrap or foil once the dough has proofed enough.
• Place in the preheated oven & bake for 10 minutes, the bread should be golden brown on the outside & when you stick a toothpick or knife into it to check the bread it should come out clean-no raw dough sticking to it.
• Once the bread is cooked remove it from the oven & leave it to cool.
• Once cooled down you can start slicing into them, making sure to not cut all the way through. Just enough so you can put enough filling in each compartment.
• Mix your butter, parsley, black pepper & pinch of rock salt to make a paste.
• In each compartment place a little bit of your butter mix, using a knife to spread it evenly on all sides. Try to put as much filling in each slit as possible.
• Once you have filled both of the loaves try & rub the outside of each loaf with any of the remaining butter mixtures.
• Take a large amount of foil & tear off a rectangular-shaped piece -the foil should be much wider & longer in diameter than your bread. You will also need to tear two pieces as you have two loaves of garlic bread.
• Rub it with your olive oil & sprinkle some rock salt along the surface
• Place one loaf on one rectangle of foil; rub the top of the bread with some more olive oil & a sprinkle of rock salt.
• Fold the foil over the loaf to completely cover it. & make sure to seal any open areas.
• Your garlic bread is now ready to bake.
• Just keep it in the fridge till ready for use & then bake in a preheated oven at 180 degrees Celsius for 5-10 minutes.
NUTRITION FACTS IN GARLIC BREAD
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| Energy | 157 cal | |
| Protein | 2.5 g | |
| Carbohydrates | 16.8 g | |
| Fiber | 0.1 g | |
| Fat | 8.8 g | |
| Cholesterol | 17.5 mg | |
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