Hi everyone, this is Lisa
Today, let's make a super delicious garlic bread
the garlic butter to infuse the bread, soft and chewy
It is also very simple to make
This dough can be kneaded either by mixer or by hand
If kneading by hand, mix milk and yeast until dissolved
It is best to heat milk to more than 30 degrees in winter
If you want the proof to be faster, add a little more yeast
Add other ingredients except butter into the flour
Combine well
Pour in the milk with yeast while stirring
Knead by hand until smooth
This step can also be done with a mixer
Wrap the softened butter in the dough and keep kneading
Until the dough starts smooth and non-sticky
Spray some oil in the bowl to prevent sticking
Ferment the dough in a warmer place until doubled in size
Check if the dough is well-proofed
Dust your fingers with flour and poke a hole in the middle
The dough does not collapse and the hole slowly springs back
Divide the dough into 3 equal portions, about 195g each
Roll into a smooth ball
Cover with cling wrap and rest for 15 minutes
Place the smooth side down
Roll out from the middle to both sides
Then change direction
Roll out into a rectangle about 30cm wide
Roll up from the top
Cover the rolled dough with plastic wrap
let it rest for 10-15 minutes
Place seam side up, flatten
Roll out to a 35cm long strip
Fold in half, seal tightly
Or the bottom will loosen after the final proof
Place the dough on a baking sheet lined with baking paper
For the final proof, keep the temperature about 35 degrees
Place a bowl of hot water in the oven and spray some water to increase the humidity
Let the humidity reach about 75%
During proof, if the humidity is not enough
Spray water every ten minutes to prevent the surface of the dough from drying out
Now let's make garlic butter
Crush the fresh garlic
Mix the softened butter until smooth
Add salt and sugar and mix well, adding a little sugar can reduce the spiciness of the garlic
After all is mixed, add parsley flakes
Yu can also add some chopped spring onion instead
The volume of the dough gets bigger
cut out baking paper
adjust the spacing
spray water on the surface
Sprinkle with cheese powder
Slash quickly or it is easy to appear jagged or the dough collapses
The blade is perpendicular to the dough, and the cut will open wide a bit
Let stand for a few minutes
The cut is a little wider
Put the garlic butter in a piping bag
If the butter becomes hard, heat in the microwave for 5 seconds to soften
squeeze on the cut
Put it in a preheated 185C/365F oven and bake for 18-20 minutes
When the bread becomes golden brown and the kitchen is filled with the smell of garlic
Immediately transfer to a cooling rack to cool
This soft garlic bread has a rich buttery garlic taste
Soft and chewy, super delicious
Why not try this out and post your work to my facebook.
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See you next time