Soft, buttery, oozing with cheese and herbs …oh so garlicky! Garlic Bread 🍞 it’s the perfect accompaniment to my soups, salads, pastas….almost everything!! I can never refuse a warm slice of Garlic Bread… Can you? 😛
I really don’t remember the first time I had Garlic Bread…I just remember having one slice after the other and enjoying every bite…no ketchup / dips or salsas needed…at least for me. However it goes really well with my Spicy Mayo Dip .☺️
Garlic Bread is typically made with French Baguette…by slicing it diagonally and smearing it with some olive oil..minced garlic..some herbs and / or mozzarella or some cheddar…drooling!!!
However, I have used another recipe and made my Garlic Bread from scratch..and it’s super – duper easy! Its yummy and uses all the ingredients that are readily available in every kitchen. Besides, baking my own bread makes me all proud! 😋 ☺️ Here goes the recipe …
Yield: 2 breads 7″ each
Equipments: large mixing bowl, parchment paper / aluminium foil, baking tray, measuring cups & spoons, a kitchen towel, a small bowl, a spoon.
2 cups APF (maida)
1 1/2 tbsp active dry yeast / instant yeast*
salt to taste
1/4 cup olive oil (you can use refined oil too)
3/4 cup warm water
a pinch of sugar.
1 tsp dried Italian herbs (you can use fresh herbs too)
5 tbsp softened Amul butter (salted,if you have used unsalted butter then pls season it with salt & pepper)
4 nos minced garlic cloves
1/4 tsp chilly flakes
1/2 cup grated Cheddar Cheese
1/2 tsp dry Italian herbs
Method for the Bread:
Take the warm water in a cup, sprinkle sugar and active dry yeast into it, cover it and let it prove for approx 10-15 mins (if using instant yeast, pls skip this step, add it directly to the flour and other ingredients*). Next, in a large mixing bowl add the flour, salt, dried or fresh herbs. Mix it thoroughly and make a well in the centre and pour in the frothy yeast if using the active dry yeast option along with oil. Mix everything and make soft dough. Cover it with a kitchen towel and set it aside for 1 hr 15 mins for the first proving. After 1 hr 15 mins…punch the dough down and let it prove for the second time for 45 mins. After 45 mins, shape your dough into a large bread or into two breads. Set it on baking tray which has been lined with aluminium foil / parchment paper. Set it aside for 30 mins.
Method for Garlic Butter:
Mix the butter and minced garlic and set it aside.
Preheat the oven @ 200’C for about 10 mins. Brush the top of the proved breads with the garlic butter and sprinkle the chilly flakes and the Cheddar, dried herbs. Bake for 25 – 30 mins or until it turns golden brown around the edges and the Cheddar will have turned crisp. Voila! There you go…😀 that wasn’t tough right?!
Serve it warm with any dips or ketchup..or if you’re like me..have them own their own!