I used to disliked the idea of making bread at home because it is time-consuming with all the knead and rise cycle that needs to happen. From my previous experienced , most often than not, the more I disliked it, the more I ended up liking it.
It is always scary to try something new, something that is out of our comfort zone. This is how I felt about making bread and cake before. This feeling changed when I realized and I came to accept that it’s fine to fail when you are starting something new. The important thing is to keep trying and to learn from previous mistakes. I had tried baking bread several times before, not all turned out well, but there are some that turned out perfect and for sharing to you guys.
Some of my for keep recipes are my Whole Wheat Bread and Focaccia Bread, and now I am adding this Soft Garlic Bread in my collection. It is not as difficult as it seems, you just have to prepare it ahead of time. The smell of freshly baked bread alone is worth it. Believe me, once you get the hang of it, you will not want to buy your bread outside.
The texture of this bread is like the one you can buy in the bakery. It’s so soft, and the garlic and herbs flavor made it even better. Nice to eat with soup, chili or just have it on its own with coffee or tea. Let’s get started!
- 3 cups bread flour – Using bread flour makes a lot of difference because it is high in gluten. The texture will be different when you use all-purpose flour, although it will still be good.
- 1 tbsp sugar
- 2 tsp active dry yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1/4 cup milk (Almond milk will also work) lukewarm (110F) – If you do not have a thermometer, microwave the milk for 15 seconds or 20 seconds if coming from the fridge
- 1 cup plus 2 tbsp lukewarm water (110F) – ( If you do not have thermometer, get hot tap water and microwave it for 15 seconds).
For the glaze:
- 1 clove garlic
- 3 tbsp melted butter
- 4 tsp Italian Seasoning (or any herbs you have like Basil, Oregano, Thyme, Rosemary will work too. Mix them together.)
Note: If you do not have a stand mixer, manually mix the dough until cohesive and smooth and it can form into a ball. It might take a little bit longer but it is doable.
- In the bowl of a stand mixer fitted with the hook attachment, add water and sugar then manually stir until sugar slowly dissolve.
- Add the yeast and let stand for 10 minutes until it starts to foam.
- Add the olive oil and milk to the water and yeast mixture (from step 2).
- Add salt and flour. Using the stand mixer, in low-speed (speed 2) mix until ingredients have formed a smooth dough (around 8 minutes).
- Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen). To help the dough rise well, I put it inside the oven which I pre-heated to 120F. Once it reached the 120F, I stopped/cancel it. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be bake. Some oven has a proofing setting, mine doesn’t, so this is my trick.
- Transfer dough to the baking sheet/pans. Divide the dough into 10. Roll it lengthwise like a rope, then fold into half and criss cross or twist it. You can also I used weighing scale, but you can just eye ball it.
- Brush the top with the garlic, butter and herbs mixture. If you don’t like any herbs, you can omit it.
- Let the dough rise for another 20 more minutes (again, using the trick in step 5) until it puffs slightly t
- Pre-heat the oven to 350F and bake it for 17 minutes or until top starts to brown.
- Transfer garlic bread to a cooling rack to cool.
- Brush with remaining garlic and butter glaze before serving.
For the Garlic Glaze:
- Chop garlic into small pieces.
- Using a microwave or stove, melt butter with the minced garlic and herbs.
Good to know:
- You can substitute bread flour it with all-purpose flour, although there will be a difference in texture but it will still taste great. Bread flour has more protein which helps gluten development which gives the chewy and dense texture in bread.
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Try it and let me know how it goes! Feel free to share this recipe and let’s get the community baking.♥