Garlic Bread is loved by one and all. Aroma of garlic with cheese is super awesome.
You don’t have to tell anyone that you have made this. The whole house automatically comes to know that it is being made.
I am on cloud nine when my son, on returning home, says at the gate itself, “Mom, you have made garlic bread today… yayyyy.”
It is one bread you can have anytime of the day be it breakfast or lunch or dinner.
You can pack these in your children’s lunch box and they will be the happiest one.
Normally garlic bread is made with all purpose flour but this one I have made using both wheat flour and all purpose flour, half of each. But the softness and taste remain the same. As you can also see in the pics, the perforation and the texture speaks for itself.
I have used Instant yeast here which can be directly added to the flour. No need of proofing in water first.
But I still proof it in warm water. Apart from giving me the assurance that it is good, it also gives me some sort of happiness seeing that frothy, bubbly water. Also, when the yeast is being proofed, I do my other preparations like sifting flour, chopping garlic etc.
So, if using instant yeast, you can do it either way, add directly to the flour or first proof it in warm water.
It takes approximately 2.5 to 3 hours to make including the two rising times as well the baking time of 20 minutes.
Normally, while kneading it is advised to use dry flour/oil as it is too sticky to handle. But for the past few times, I have stopped using either flour or oil. I just keep kneading and trust me it is manageable without using these also.
You can reduce this time by kneading the flour and keeping it in the refrigerator for at least 8 hours and maximum up to 3 days. In the refrigerator, it will have a slow rise which is all the more good. Then in the morning (or evening depending on when you kept it), take out, punch down the dough. Shape it, leave it for half an hour and bake. So, your breakfast will be ready in about an hour.
For the filling, use any pizza cheese.
While folding it, as you will see in the recipe, take care that the edges are sealed properly. If not sealed properly then it’s shape will be distorted and also the cheese will spill over.
For sealing you can use any method like pressing it with thumb or with a fork or folding the edges. Whatever method you choose just ensure that it is done properly.
Also, before baking make cuts with a serrated knife. This is to ensure that steam passes out while baking otherwise it may burst open.
It’s a very long post, please go through it at least twice and follow steps to get the desired result.
Also please go through the notes or you may miss on some of the important tips.
For information regarding yeast and its varieties, click here.
And for understanding basics of bread making like kneading flour, poke test etc, click here.
While making loaves of bread, it is better to measure flour by weight rather than measuring cups. I have mentioned both, if possible, weigh your ingredients.
Now, the recipe…
1 Cup (130 gms) Wheat Flour
1 Cup (120 gms) All Purpose Flour
3/4 tsp Instant Yeast (See Note 1)
3/4 tsp Salt
3 Cloves Garlic, crushed
3/4 tsp Sugar
3/4 Tbsp Butter, Melted
1/2 Cup (100 ml) Water, warm
1/2 Cup (1oo ml) Milk, at room temperature
1 tsp Oil
1 tsp Oregano/Mixed Herbs
1 tsp Chilli Flakes (Optional)
1/2 Tbsp Garlic Butter ( See Note 2)
60 gms Pizza Cheese
1 tsp Oregano/Mixed Herbs
1 tsp Chilli flakes
1 tsp Milk
For making dough
- Take warm water in a big bowl, add sugar and instant yeast. Cover it and leave it for 10-15 minutes. During this time, do the following preparations.
- Sift both the flours and salt at least 2 times. (See Note 3)
- Add crushed garlic, oregano and chilli flakes to the sifted flour and mix properly. Rub with your hands to ensure even distribution of garlic in the flour.
- When the yeast water becomes frothy and bubbly, add milk and butter to it.
- Now, add flour to this water in 2 or 3 instalments, mixing well after each instalment.
- Knead the flour for 10-15 minutes. (See Note 5)
- Take a greased bowl. put the dough in it and then invert the dough so that the greased side comes on the top. This is important or else the dough may dry up and form cracks while rising.
- Cover the dough with a plate or clingfilm and leave it to rise for 45 minutes to 1 hour or till it doubles in size. (See Note 7 and 8 )
- Time to knock down the dough. The term knock down means to deflate the dough. And knead lightly for 30 seconds or so.
For making garlic bread
- Divide the dough into 2 equal parts.
- Sprinkle dry flour on the kitchen counter, put one part of the dough, roll it, about 1″ thick, in a circular shape using a rolling pin or just with your hands. (See Note 9)
- Apply garlic butter, and spread out grated cheese on it. Take care that it remains away from the edges.
- Fold it into a half, giving the shape of a semi-circle.
- Press the edges and seal them through a fork or pinching motion.
- Put this on the baking tray, either greased or lined with parchment paper.
- Repeat the same process with the other part also.
- Keep distance between the breads as they will rise and expand during the rising time.
- Cover these with a damp cloth and leave for 30-40 minutes.
- After 30 minutes, start preheating your oven. Preheat it to 190 degrees C for 15 minutes.
- Milk Wash… Before keeping in the oven, milk wash your breads. It simply means brushing milk on the bread. (See Note 11)
- Make cuts in the bread. Do not cut fully, just up to three-fourth only. Sprinkle oregano/mixed herbs.
- Bake at 190 degrees for 25 minutes.
- Once done, take out from the oven, keep it on a wire rack to avoid getting soggy from the bottom.
- Brush it with melted butter.
- Cut n serve n enjoy.
- For storing, after brushing with milk, cover it with a damp cloth and let it cool completely.
- When cooled, cut pieces and store in an airtight container.
- Remains good for a day or two at room temperature. For longer storage, keep in the refrigerator.
- If using dry yeast then take 1 tsp of it.
- To make garlic butter, mix 1/2 tbsp butter and 1/2 tsp crushed garlic. If too cold, then take slightly melted butter.
- Sifting is done for many reasons. Apart from the flour getting aerated, it mixes the two flours properly and then also to incorporate salt into the flour. Because yeast does not like salt and if comes in direct contact of salt, its activity may be hampered.
- In case, the dough is too wet, add 1 or 2 tablespoons of either wheat flour or all purpose flour. This may happen due to the difference in various types of flour.
- When the whole flour has been added and mixed, it will be very sticky. Cover it and leave it for 8-10 minutes.Now, gather it, toss the dough between your hands for 3-4 minutes. It will stop sticking. Start kneading. Knead it for 5-7 minutes or till the dough stops sticking to your hands and to the bowl. For kneading, sprinkle very little flour on the kitchen platform, put the dough there, press it with the heels of your hands at different places. when spread then folds it and again start pressing. Do this for about 4-5 minutes till the dough becomes smooth, shiny and clears the poke test.
- If you poke a finger in the dough, it will spring back. Also, if you hold the dough in your hand then it will be firm and not be sagging.
- Rising time depends on the quantity of yeast and on the weather conditions. During summers it may rise in 45 minutes to 1 hour. Whereas in winters it may take even up to 2 hours.
- Then perform the ripe test, poke your two fingers up to your knuckles in the dough. Pressed fingers should leave a dent that rebounds slowly.
- After rolling, check that you can lift it without sticking to the counter. If it sticks, dismantle it, put more dry flour and then roll again.
- It is covered with damp cloth at different stages so as to prevent drying it out.
- Brushing with milk helps in getting the golden brown crust.
- Adjust the quantity of garlic as per your liking.
- You can avoid spreading Garlic Butter if you do not want. In that case, after rolling the dough, grate cheese and fold it.
- For adding instant yeast directly to the flour, add it after adding garlic etc to the flour and knead using warm water and milk.
Detailed Recipe with Step By Step Instructions
- Take warm water in a big bowl, add sugar and yeast, instant or dry. Cover it.
2. Sift wheat flour, all purpose flour and salt
3. Add oregano/mixed herbs, chilli flakes, crushed garlic to the flour.
4. When the yeast becomes frothy and bubbly, add butter and milk in it.
5. Add flour in 2 or 3 instalments, mixing after each addition.
6. When mixed, leave it for 8 to 10 minutes, covered.
7. Knead flour with the heel of your hand or fist.
8. When kneaded properly, keep in a greased bowl, flip.
9. Cover the bowl and let it rest in a warm place for 40-45 minutes or till double in size.
1o. When doubled, deflate and knead just for 20-30 seconds.
11. Divide the dough into
2 equal parts.
1 2.Sprinkle flour on kitchen platform, put one part and roll and spread garlic butter on it.
13. Grate pizza cheese on it and sprinkle herbs etc.
14. Fold in half, seal edges, either pinching motion or with a fork.
15. Keep it on the baking tray. Repeat with another part of the dough. Keep distance between the two breads.
17. Cover with damp cloth. After 30 minutes, preheat the oven for 1o minutes.
Milk wash the breads.
18. Sprinkle Herbs and Make cuts.
19. Bake for 20-25 minutes. Brush with butter.
20. Serve with love, cheesy dip optional.
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