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Dominos Style Garlic Bread

Ingredients

My Cup Measures 240 ml

For Dough

  • 1 Cup 130 gms Wheat Flour
  • 1 Cup 120 gms All-Purpose Flour
  • 1/2 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 100 ml Milk, at room temperature
  • 1 tsp Oil
  • 1 tsp Oregano/Mixed Herbs
  • 1 tsp Chilli Flakes Optional

For Filling

  • 1/2 Tbsp Garlic Butter See Note 2
  • 60 g Pizza Cheese
  • 1 tsp Oregano/Mixed Herbs
  • 1 tsp Chilli flakes
  • 1 tsp Milk

Instructions

For The Dough

  1. 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.
  2. Sift both the flours and salt at least 2 times. (See Note 3)
  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.
  4. When the yeast water becomes frothy and bubbly, add milk and butter to it.
  5. Now, add flour to this water in 2 or 3 batches, mixing well after each instalment.
  6. Knead the flour for 10-15 minutes. (See Note 5)
  7. 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.
  8. 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 )
  9. Time to knock down the dough. The term knockdown means to deflate the dough and knead lightly for 30 seconds or so.

Shaping Garlic Bread

  1. Divide the dough into 2 equal parts.
  2. 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)
  3. Apply garlic butter, and spread out grated cheese on it. Take care that it remains away from the edges.
  4. Fold it into a half, giving the shape of a semi-circle.
  5. Press the edges and seal them through a fork or pinching motion.
  6. Put this on the baking tray, either greased or lined with parchment paper.
  7. Repeat the same process with the other part also.
  8. Keep distance between the breads as they will rise and expand during the rising time.
  9. Cover these with a damp cloth and leave for 30-40 minutes.
  10. After 30 minutes, start preheating your oven. Preheat it to 190 degrees C for 15 minutes.
  11. Milk Wash... Before keeping in the oven, milk wash your breads. It simply means brushing milk on the bread. (See Note 11)
  12. Make cuts in the bread. Do not cut fully, just up to three-fourth only. Sprinkle oregano/mixed herbs.
  13. Bake at 190 degrees for 25 minutes.
  14. Once done, take out from the oven, keep it on a wire rack to avoid getting soggy from the bottom.
  15. Brush it with melted butter.
  16. Cut n serve n enjoy.
  17. For storing, after brushing with milk, cover it with a damp cloth and let it cool completely.
  18. When cooled, cut pieces and store in an airtight container.
  19. Remains good for a day or two at room temperature. For longer storage, keep in the refrigerator.

Recipe Notes

  1. If using dry yeast then take 3/4 tsp of it.
  2. To make garlic butter, mix 1/2 tbsp butter and 1/2 tsp crushed garlic. If too cold, then take slightly melted butter.
  3. 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.
  4. 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.
  5. 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.
  6. 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 sagging.
  7.  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.
  8. After rolling, before putting the filling, check that you can lift it without sticking to the counter. If it sticks, dismantle it, put more dry flour and then roll again.
  9. It is covered with damp cloth at different stages so as to prevent drying it out.
  10. Brushing with milk helps in getting the golden-brown crust.
  11. Adjust the quantity of garlic as per your liking.
  12. You can avoid spreading Garlic Butter if you do not want. In that case, after rolling the dough, grate cheese and fold it. Skip cheese if not interested.
  13. For adding instant yeast directly to the flour, add it after adding garlic etc to the flour and knead using warm water and milk.