Perfect Garlic Bread from Scratch

"you can do this with pre-made french bread if you're short on time but i really think it's worth it to do this from start to finish on a lazy afternoon. goes beautifully with pasta or a nice light cream soup. i use my own homemade butter for this (possibly because i'm crazy). if you want to do that it's really easy: just take whipping cream at room temp, whip it way past the point of whipping cream and you'll see the fat separate from the milk. squeeze the newborn butter to the side of the bowl and pour off the milk (keep that, it's perfectly good), rinse the butter under cold water three or four times, breaking it up to wash out the extra milk, then mix in a little salt. you can easily double or triple this but it may or may not freeze well. the dough and butter would probably freeze better separately."
 
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photo by 1sandygirl photo by 1sandygirl
photo by 1sandygirl
photo by Nandu S. photo by Nandu S.
photo by Nandu S. photo by Nandu S.
photo by Nandu S. photo by Nandu S.
photo by Nandu S. photo by Nandu S.
Ready In:
2hrs
Ingredients:
11
Yields:
1 loaf
Serves:
6
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ingredients

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directions

  • mix the yeast and sugar in a measuring cup, that keeps it from getting lumpy, add the cup of warm water and stir together. let sit for 5 minute.
  • mix 2 cups flour and salt in a med sized bowl, then dump in yeast mix and stir until a soft dough forms.
  • kneed until dough is smooth and elastic, adding more flour if needed. don't add so much flour that it becomes dry, it should still be slightly sticky.
  • rinse out the bowl and swirl the oil around in it, put the dough back in and turn it over so it's coated.
  • cover the bowl (i like to wrap a tea towel over and under it), and place in a warm (not hot!) oven to rise. i usually turn my oven on to the lowest setting that will turn on the element for 5 min and then turn off.
  • once the dough has doubled in size, punch it down and form into a long, thin loaf. place on a cookie sheet that you've oiled and sprinkled with cornmeal. slash diagonally with a sharp knife 3 or 4 times. place it back in your warm oven until it's doubled again.
  • turn the oven up to 375f for 20 minutes. my oven runs a little cool so i turn it up to closer to 380 or 390. a little too warm is better then a little to cool in this case. after 20 min it should be nicely golden on top. let it cool until no more then warm.
  • in the mean time mix all ingredients of the garlic butter.
  • slice vertically into 3/4-1 inch slices, leaving the bottom crust intact. carefully pull slices apart so you can spread the butter on each side of each slice without breaking them apart.
  • wrap loosely but completely in foil and bake at 400f for 10-15 minutes. serve immediately.

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Reviews

  1. Jennifer JJ S.
    I've never made bread before, and forgot to let it rise a second time. On my second try it came out perfect. My family is in shock. Thanks!
     
  2. Nishant P.
    Followed the recipe to a T, the bread came out chewy on the inside with a crisp crust. I used at least 8-10 cloves of garlic to get a stronger flavour of the garlic, and used freshly ground black pepper. If you prefer something a bit hotter, you could sprinkle some chilli flakes into the garlic butter mixture. All in all, perfect garlic bread!
     
  3. FoodLoverMeulink
    This was so good! I can never get my garlic bread quite right...but I will ALWAYS use this recipe! Perfect!
     
  4. triciam1981
    This is a great recipe! I made it last week and am making it again tonight it was so delicious! I made the butter to go with and everyone raved. We will be holding on to this one and making it again and again. Thanks!
     
  5. Tim W.
    I'm sorry, but this was a disaster from the moment I read the recipe. I had misgivings about putting bread in the oven to get it to rise when all you really need is a little patience. The bread never rose, when I pulled it out to punch some of the dough had already started to bake. More specific instructions needed on what warm is because maybe not everyone's oven has the same low setting as yours. Complete disaster!
     
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RECIPE SUBMITTED BY

I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.
 
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