Ingredients
Scale
Dough
- 220g lukewarm water
- 375g bakers flour
- 1.5 teaspoons yeast
- 1 teaspoon of salt
- 1.5 teaspoons of bread improver, optional
Garlic butter
- 100g butter, softened
- 6 garlic cloves
- 1 teaspoon chopped parsley
- 1 teaspoon mixed herbs
- Pinch of salt and pepper
Instructions
- Add the ingredients in this order: yeast, water, flour, improver, salt.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Knead for 6 mins.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise for approximately an hour or until doubled.
- Remove dough from bowl, knock out the air by shaping your dough into 2-3 long rolls.
- Place them onto a lined tray.
- Allow to rise until almost doubled in size.
Assembly
- Preheat oven to 180 degrees.
- Bake for approximately 30-40 minutes until cooked through.
- Remove bread from the oven and cut slits horizontally into the loaves.
- Allow to cool.
- Add butter and herbs to bowl.
- Blitz on speed 5 until combined or for easier clean up combine butter and herbs in a small bowl and mix to combine well. Ensure you dice or crush your garlic first.
- Place a little butter mix in each slit once cooled.
To freeze
- Wrap tightly in aluminum foil and a layer of cling film.
- Pop into the freezer.
- Freeze for 3-6 months.
To cook
- Preheat oven to 180 degrees.
- Pop the garlic bread/s onto a baking tray and bake for approximately 30-40 minutes.
- In the last 10 minutes open up the foil slightly to crisp up the outside of the bread.
- Serve.
Notes
- If you don’t have a tmx, you can make pizza dough by kneading the ingredients by hand. Knead until a nice smooth dough has formed.
Nutrition
- Serving Size: 4