garlic bread

fullsizeoutput_203cfullsizeoutput_203aHappy Easter, all! I’m at home, the Easter bunny has been and I may or may not have eaten chocolate for breakfast. The four-day-weekend is truly a glorious thing.fullsizeoutput_2037I have a bread recipe to share with you today. I made these garlic rolls last weekend to go alongside our Sunday dinner of summer veg pasta {really recommend that recipe, I’ve made it a couple of times now}. It was the perfect sunny day bake. Minimal effort required – so I could read and sunbathe on the roof whilst all the proving was going on – but maximum garlic goodness. fullsizeoutput_2040fullsizeoutput_2036

Garlic Bread

  • Servings: makes 12 rolls
  • Difficulty: takes a while, but not too tricky
  • Print

This recipe is based on Jamie Oliver’s Tear n Share garlic bread

Ingredients

  • 500g white bread flour
  • 1 tsp dried active yeast
  • 1 tsp fine sea salt
  • approx. 300ml warm water
  • splash of cooking oil
  • 2 garlic cloves
Garlic butter
  • 170g soft, unsalted butter
  • ¾ tsp fine sea salt
  • 5 garlic cloves {approx. 1 tbsp finely diced garlic}
  • ½ tsp dried parsley {or you can use fresh}

Method

Measure out the flour, salt and yeast into a mixing bowl, putting the yeast and salt at opposite ends from each other. Slowly add the water and stir to combine, before tipping it all out onto a clean surface to knead.

Knead for around 10 minutes; the dough should be smooth and springy.

Brush a little oil on the inside of a clean mixing bowl, then put the dough ball in. Cover with clingfilm and leave to prove in a warm spot for at least an hour, until doubled in size.

In the meantime, squash two cloves of garlic and dice finely.


When the dough has finished its first prove, tip it out onto a clean, floured surface. Use your knuckles to knead out some of the air and flatten the dough. Add the diced garlic on top and very gently incorporate into the dough.

Split the dough into three, and then divide each third into quarters, giving you 12 equal pieces.

Brush a casserole dish or baking tray with some oil, and set aside.

Use your hands to shape the pieces into balls – I do this by flattening the piece out, then tucking the edges underneath, and rolling my hands past each other with the dough ball in between them to end up with a ball shape with a smooth top.

Place the balls in the casserole dish. If there are any exposed bits of garlic, pinch them out and put them elsewhere, so that they don’t burn when baking later.

Cover the dish with clingfilm and leave to prove somewhere warm for 60 – 90 minutes, until doubled in size again.


Whilst the dough is proving, make the garlic butter by beating together the butter, salt, parsley and around 5 cloves of finely diced garlic {this equated to about a tablespoon}.

Preheat your oven to 190*C {fan-forced}.

Brush the proved dough balls generously with the garlic butter and bake for 30 minutes, until they are a deep golden brown. Before serving, brush them with a little more butter, and freeze any that you don’t use {good for chicken kievs or future garlic bread!}.

 

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