Extreme Garlic Loaf

If you still buy your garlic bread, truly, you must have never been to garlic bread paradise.

There are so many garlic bread recipes out there and 80% of them taste better than store bought or even from ones you get from restaurants. Even a simple white bread slathered with butter, sprinkled with garlic powder, and quickly toasted tastes better than opening your wallet and paying for something less than mediocre.

When I was a kid, spending money on treats was fun. Stale bread slathered with cheap chocolate when bought with my allowance at school and shared with friends tasted like the ultimate chocolate bread. But now, yes I admit I'm a snob when it comes to bread, I reject the idea of spending hard earned money for food that taste so-so. We live today, so we should eat well. Even if it's just an egg, be it one that's poached properly. Even if it's just a piece of brownies, be it one that will take you to heaven and back.

Savor every bite.

Since I have some leftover marinara sauce in the fridge, having it as a dipping sauce would be nice. It isn't enough for even two portions of pasta and it's so good I don't wanna throw it away. So garlic bread it is. Well, in this case, loaf. Anyhow, it is based on the recipe I found at Taste of Home. Garlic Bubble Loaf. The title seemed fun, so I clicked it, read the ingredients list and came up with my version which has more garlic and more fiber in the dough.

Ingredients

The Dough

350 gr all purpose flour

25 gr wheat bran*

7 gr instant yeast

1 tsp salt

1 tbs sugar

2 tbs poppy seed, optional

2 tbs garlic infused olive oil**

1 cup warm milk 

Warm water, if your dough feels too dry

*Substitute wheat bran with flour if you don't have it

**Finely chopped 3-4 garlic cloves and heat them in olive oil. Just heat, not fry. Leave until cool. 

Melted Garlic Butter

50 gr unsalted butter, melted

1 clove of garlic, crushed

3 tsp garlic powder

Directions:

-Mix and knead the dough ingredients well. 

-Oil a bowl, leave it to proof until it's doubled in size, about an hour.

-Divide the dough into eight, or more, and form a ball out of each.

-Prepare your melted garlic butter, dip, and coat each ball in the butter.

- Butter a 9x5 inch loaf pan and put the dough balls in the pan. Pour the rest of the butter on the dough balls.

-Cover your dough with plastic and let rest until it doubles, approximately one hour.

***My picture has olive and cheese between each balls. That's because Amiko  decided to interfere and make the loaf 'her style'.

-Bake the loaf in 185C oven for 40 minutes.

-Wait 10 minutes before you take the loaf out of the pan.

Oh THE SMELL!

You will hear a 'frying' sound while the loaf is being baked. No worries, that means you're doing it right. The excess butter, the one you pour on the loaf after you dip the dough balls, will literally fry the bottom and make the bottom extra crispy and oh so yummy!

But the crumbs.. Oh so cottony soft...

So cheap, so easy to make, and a whole-lot-of wonderful. The only advice I can give you to make the cotton crumb is to always knead well. No mixer, no cry. Think of it as exercising at the gym, but you get bread afterwards and you don't need to look good to feel good.

Give it a go and tell me what you think.

Cheers,

Amy

Submitting this on Yeast Spotting

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