(cheerful music)
(chomping and whining)
(dog barks, growls, and whines)
- Hello, everyone, it's Barry here.
Welcome to My Virgin Kitchen, I hope you are well.
Today's video is gonna taste out of this world.
Or it's gonna be out of this world.
It is out of this world garlic bread.
I'm gonna try and use that pun a lot.
Long story short, well there's two reasons, actually.
I've never done garlic bread on the channel here before
and also, the reason I'm doing this video is
there's a fellow YouTuber called Tom Scott,
a lot of you reached out about me doing collaborations
with him before.
We got talking in the YouTube Space London,
and it turns out he's actually a normal bloke,
not a diva or anything like that.
He has got in touch and asked
if I can help him with something,
and that something is out of this world.
Because tomorrow I am travelling from little old
Weston-super-Mare to Cambridge, which I actually thought
was a lot closer than it is.
So, I was gonna travel up tonight,
I'm gonna travel tomorrow morning.
It's a good old four hour journey.
We're gonna put some garlic bread into a box,
and that box, with the help of a specialist chap,
is gonna go into the outer edges of space.
Now as you know, I'm not the best
at this sort of thing, so I highly recommend
that you check out the full video of this
on Tom's channel once it's up.
It might not be up as the same time as this,
but when it does go up, I'll stick a card
and a link in the video.
I've been given specific dimensions for the garlic bread
that it must fit into the box,
but I figured, hey, tomorrow I'm gonna take
my chopping board and knife, and we'll just cut it up.
But for me, if I want to do garlic bread,
I wanted to do like three different versions, all right,
and then compare them at the end,
because that way I get to eat a lot of garlic bread.
So you can go to a supermarket
and get a frozen one, or sometimes in the chilled aisle,
absolutely fine, yeah.
Works a charm when you're having a party, it's good.
You can then take it to the next step
of feeling like you've kind of made it yourself
which is probably what the majority of us will do
by getting some baguettes, okay,
so I've just got a plain one there,
I've got one with cheese on top,
I thought that'd be really cool,
and a poppy seed one.
I'm not sure which one I'm going to use.
The others, to be honest, will probably be used
for my kids' sandwiches.
You've got to budget these things.
Or, finally, you could make your own baguette from scratch,
so using a strong white bread flour and some yeast
and a little bit of other bits and bobs
that you should have lying around,
we are going to do just that.
The buttery garlic filling
that we're going to use for the homemade bread
will also go into one of those baguettes as well.
So without further ado, let's crack on and make the dough.
Just to add, I am expecting someone to come
repair my washing machine today,
and as usual they've said,
"I'm gonna arrive between eight and six at night."
So this video might get interrupted
by the washing machine man, but we're gonna carry on.
I managed to find my massive mixing bowl, though,
finally, I needed this the other day,
but here it is, big bowl.
So I'm gonna go for 250 grammes of the strong white flour.
You might need some more for dusting.
Mrs. Barry's gonna kill me
because I've just found another bag of this in the cupboard.
All right, so we'll stick that in the bowl.
Please remember to use that rather than plain flour,
it's just really good for bread making, that stuff.
All right, so you're actually in the bowl now.
This is some olive oil.
You might need a little bit of that later for the bowl.
We're gonna add in about two thirds of our water.
We're gonna add in our dried yeast,
about a heap teaspoon of that or about five grammes.
And the same amount in salt.
But it's really important that they don't mix together
at the moment.
Some of you guys have warned me that in the past,
how that can actually kill the yeast,
so we're gonna mix this quite, like right now.
So we'll just start mixing this.
As you can see, that's super dry,
so we are going to need the rest of our water, but.
And just get it combined.
All right, so in goes the rest of that water.
That'll act like more of a glue now.
There you go, can you see that clinging together now?
All coming together.
So this is extremely rough, like a dog.
"Did someone say ruff?"
(laughs)
Yeah, so without our kneading hook on the machine
we're gonna have to knead this a lot
with flour on our work surface.
I'm taking my ring off, and we're gonna knead it
until it's nice and smooth.
Use extra flour if needed.
Try and keep one hand spare.
And as you work it, it should get smooth,
so I'm just gonna skip to that, all right,
'cause I'm secretly enjoying this way more than I should be.
I'm no master baker, but this is as smooth
as a baby's bum.
With a stand mixer, it'd probably take a couple minutes.
It took me a good 20, but kept going until it was smooth
and I was happy with it.
Clean mixing bowl, little bit of oil in there, like,
half a teaspoon?
Just gonna lubricate the base of it and the sides.
And then we stick our dough in there.
Oh!
And this is the point that I could really do
with my Wrapmaster 3000 for the cling film,
because that is amazing.
But other than that, if you're normal,
just put cling film on top of the bowl.
And that's it.
If you put it in a warm place now it'll help
to speed up the proofing process, but ideally leave it
for at least 90 minutes, which is the perfect length
of a, you know, typical movie, isn't it?
So right now with my bowl right there,
it'd be the perfect time
for the washing machine guy to arrive.
I mean, you could make the filling, but we'll do it
all in tandem with the other baguette.
So I guess I'll see you in a bit.
I just thought I heard someone walking up my drive.
(doorbell ringing and dog barking)
Yeah, it was the postman.
Yeah.
My Back to the Future poster I ordered online.
Quite like that.
That's going in my office.
More importantly, it has been two hours,
and the washing machine guy came along
and fixed it, easy peasy.
If you want to see more about that,
there's the vlog if you get excited about washing machines.
Look, it has doubled in size.
It's alive, it's breathing, look, the air.
Ba-ba-ba-ba-ba-boom.
We're gonna get it out, knock it about, Bach,
knock it, that was a classical composer, wasn't it, Bach?
Alexa, play Bach.
- [Alexa] A song by Johann Sebastian Bach.
("Toccata and Fugue in D minor" by Bach)
- (laughs) Alexa, stop.
And I'm really sorry about all your Alexas,
because that happens quite often.
We're gonna knock this Bach. (laughs)
Bach-ing mad.
Sorry.
Ah, yeah!
Look at that, smells so (sniffs)
oh, I feel like I'm in a brewery.
So I've cleaned my work surface,
we've got a baking tray to one side.
Little bit of extra flour down.
Ah, we're gonna lift that dough out.
Oh, it's so light.
Now I'm just gonna sort of tear it into two
because we should be able to get two,
oh, look at that!
Looks like some kidneys.
We'll put that to one side, back in the bowl for a moment.
Knead it through a little bit.
I mean it's supposed to knock the air out of it,
but nice smooth surface.
This is so clean now, it's not sticking or anything,
it's lush.
Now if you wanted to with your garlic bread,
you could stick like things into the dough,
like you could stick garlic in there,
garlic powder, actual garlic cloves,
you could put rosemary in it.
We'll just put a little bit of oil on it,
you don't have to do that.
(doorbell ringing and dog barking)
Oh my gosh, sorry.
It was a shelf for Phoebe's room.
So I'm keeping my ring on for this,
it's much better.
Oh, look at that!
I look like a proper baker with that there.
And what I'm gonna start to do is roll it out
into a sort of baguette shape.
So I've lifted it onto a baking tray.
I'm gonna do exactly the same
with the other bit of dough we've got.
Yeah, just to show you, I've done one slightly smaller one
because as I say, I've never really done this before,
I want to see how large it goes,
and then we get onto the baking stage.
So tea towel on top, we're just gonna leave this,
and I think we'll now go on to making our filling.
All right, so, for our filling,
these are some garlic cloves that aren't peeled,
but you might remember from a previous hacks video,
plastic tub, in there, close,
and shake it like your mama, whatever that phrase is.
Shake it like your mama?
Shake it like your mama.
(garlic rattling)
That's scared Amy off.
(garlic rattling)
Oh.
I think it needs to be a bigger tub.
Worked a charm last time.
(garlic rattling)
(laughs)
There you go.
(garlic rattling)
(panting) It's done.
You see it does work.
So in order to pick them out without touching them
with my hands, I'm gonna just stab one
with a little knife there,
put it in there, there you go.
So because I'm doubling up the mixture,
we're gonna go for eight cloves of garlic, okay,
so you wouldn't normally need that many.
I guarantee Mrs. Barry's gonna hate the smell of this later.
Actually my car all the way to Cambridge
is gonna smell great, isn't it?
Kind of reminds me of one of those Play-Doh toys
the kids have got, you know,
where the hair comes out like that?
There we go, eight cloves of garlic
that I haven't touched with my hands,
but I'll still smell like a vampire
won't want to be near me.
So into this bowl we're gonna add
probably the juice of a quarter of a lemon.
I'm just basing this on like stir frys
and Pad Thais and stuff I've done.
So that. (laughs)
And that, boom, is 200 grammes of room temperature butter.
Remember, you might want to halve this,
you might not need as much.
Now I'm just gonna grate in some Grana Padano cheese,
just 'cause I'm kinda biassed towards it
after heading to there and seeing how it was made.
So this is gonna be our own homemade garlic butter,
and you're gonna need to save a little bit
of cheese for later.
All right, that'll do.
Looks like a cheesy Afro.
Last but not least, this is two tablespoons
of some finely chopped parsley.
This is stuff that I've chopped and kept in the freezer.
So I have to let it thaw out for ages.
All we're gonna do now then is bring this together.
So remember this butter is room temperature,
I can hack that up.
(grunts)
Just keep mixing it through until all the lumps
of butter are smooth, okay?
And what you could do is then roll it
into cling film and then put it in the fridge
or the freezer and have like discs of garlic butter
to hand for like steaks and stuff like that.
Now, I've got to be honest, if you hate the smell of garlic,
you would not be loving this right now,
but that smells stonking.
Let's see if Boston likes the smell of it.
Yep, he likes the smell of it.
I ain't putting it any closer.
You can have a dog biscuit, all right?
"Did someone say dog biscuit?" (laughs)
So I don't know if you guys ever saw
my Hasselback potato video, I think I did that ages ago.
But what I'm doing is sawing down
so you've still got the bread joined at the bottom,
and there's an opening so it will hold the butter nicely.
So you've kind of got these openings now,
it's like one of those musical,
is that a xylophone?
I don't do music, but, yeah.
So this is going to make it slightly less messy
but also hold it together.
We'll get our garlic filling and open up a gap
and then just push in there as much
or as little as you like, really.
Completely load it if you like.
(humming)
It will get a bit messy,
but I think that's half the fun of cooking, right?
All my sides are filled, you could smear the top as well.
Just gonna grate some extra cheese on top.
We wrap it up until we're ready to bake it.
What we have here is an oven preheated
to gas mark seven, which is basically hot.
I let these rest for half an hour,
and they have pretty much doubled in size.
(laughs) The tray doesn't want to fit in my oven.
We'll make it fit.
All right.
And we'll see that in half an hour.
So the poppy seed baguette one's gonna need
about 25 minutes in total cooking time,
so that can go in now.
And the box diner one needs about 18 minutes,
so roughly seven minutes' time, I'll stick this in there,
and for the final five minutes of the foil wrapped one,
we'll take the foil off.
Got it?
Oh my gosh, you see that?
I don't really want to touch it too much
'cause it's really hot, you see all the steam coming up.
The foil has cooled down a little bit,
just use that as a little pouch to support it
while we bake it just five minutes uncovered.
So same again with our homemade baguette,
the other one is just resting over there out of the way.
Ah.
The steam coming out of it!
Baking this the same as before,
then taking it out uncovered for like five minutes again.
And now we'll bring it to a close.
Ah, there we go folks. (laughs)
This smell is so amazing.
All still freshly warm from the oven,
so we've got our store bought one,
we've got our partially store bought one,
and the completely made from scratch one.
Oh!
Gonna go for the store bought first.
(laughs) See how much, like,
you don't get much butter on it, do you?
Mm, but it's good though.
That will get you out of trouble.
Nothing wrong with that.
This is the best day of my life.
Oh, (chuckles) there's our store bought baguette one,
look at the colour in that, much more butter on there.
Mm, mm.
That's blooming delicious.
There's just a little fresher, you know?
The garlic, there's more of it,
it just feels a bit vibrant,
even the lemon's doing its thing.
And of course our homemade from scratch one.
(grunts and laughs)
Look!
I'm just gonna go like this like a sandwich.
(bread crunching)
Mm!
Mm, mm.
I'm gonna go with that last one as my favourite one.
It just feels so fresh,
from the freshly baked bread,
even the smell of it being freshly baked
and the filling as well, mm!
Som I'm actually gonna end this video
with a teeny weeny bit of footage of tomorrow
when I'm going to put this in the sky,
so hopefully you're seeing that right now.
Good luck to the garlic bread,
and I hope it tastes as good as it does
as fresh as it is right now.
- We're sending garlic bread to the end of space!
(wind rushing)
- So please do head over to Tom's channel and check it out,
it's a really cool channel, and do subscribe.
And of course subscribe to my channel
if you're not already.
Remember to press the bell button to be notified
of new uploads.
Follow me on social media @myvirginkitchen
for loads of behind the scenes bits and bobs.
You would have known about this balloon thing
tonnes of time before anyone else.
So let me know down below anything you want to see next.
Ciao for now, it tastes out of this world!
Bye-bye.