Garlic-Butter & Herb Round Bread
The Staff Of Life ...
A gutsy, crowd pleasing bread brimming with buttery garlic and herb
flavours. Easy to pull apart and going very well with any roasted or barbequed
protein – particularly pork and chicken. Do not be alarmed by the in-your-face quantity
of garlic, it mellows out very well in the oven and suitably compliments the
other flavourings.
Consider preparing a double batch, as these garlic rolls are very
popular at any barbeque or family get together. Keep a stern eye on all elderly
male relatives at serving time as they will unscrupulously hog all the rolls if
not supervised. Don’t be surprised afterwards if any leftovers fall prey to
midnight kitchen raiders...
Recipe yields:
|
Preparation time:
|
Baking time:
|
Difficulty level:
|
6 – 8 Portions
|
± 120 minutes
|
35 min
|
Easy
|
Special Equipment Required:
1
x Electrical mixer in the Kenwood Chef or Kitchen Aid class
1
x Dough scraper
1
x 23cm (9 inch) Round, spring form cake tin
Ingredients:
For the bread:
|
|
Instant yeast
|
5g
|
White sugar
|
15ml + 30ml
|
Warm water
|
100ml + 100ml
|
Extra large egg
|
1
|
Fresh garlic, chopped
|
45ml
|
Sunflower oil
|
45ml
|
Cake flour
|
400g
|
Crushed garlic
|
10ml
|
Dried oregano
|
7.5ml
|
Dried parsley
|
7.5ml
|
Dried thyme
|
5ml
|
Salt
|
5ml
|
For the garlic-butter & herb sauce:
|
|
Butter or full fat
margarine
|
75g
|
Fresh garlic, chopped
|
15ml
|
Fresh parsley, chopped
|
25ml
|
or Dried parsley
|
15ml
|
Dried Italian Herbs
|
2.5ml
|
Method:
To prepare the bread:
1. Activate the yeast: Combine
the yeast and 15ml sugar in a measuring jug or bowl. Add 100ml of warm water –
not hot – and mix thoroughly. Set aside on a warm, undisturbed area of the
kitchen counter for the yeast to activate. The yeast will foam and rise up
within 15 minutes. Stir the head of yeast foam back into the liquid before use.
2. Combine and mix the egg,
chopped garlic and sunflower oil in a small bowl.
3. Combine the flour, second
portion of sugar, crushed garlic, oregano, parsley, thyme and salt in the mixer
bowl. Add the egg, garlic and oil mixture. Knock the yeast foam down and add
the yeast liquid as well. Scrape out all the yeast liquid and foam into the
mixer bowl.
4. Mount the mixer bowl in
the mixer, attach the dough hook and start mixing on slow speed. Add the second
portion of warm water in small additions. Mix until the dough come together in
a somewhat sticky ball. Add extra flour if the dough is very wet and sticky.
5. Remove and cover the
mixer bowl with a lightly oiled film of cling wrap or a plastic grocery bag. Set
the bowl aside in a warm, draft free area of your kitchen and allow to rise
until the dough doubled in volume, approx. 40 – 60 minutes, depending on
ambient temperature.
6. Lightly oil an A3 page sized
area of your kitchen counter surface. Knock the dough back when ready and knead
lightly by hand on the oiled surface for 2 – 3 minutes until firm. Pat the
dough into a rough rectangle the size of an A4 page. Use the dough scraper to divide
the dough into 12 portions. Oil your hands and roll the portions into balls. Dip
in the warm garlic-butter sauce and arrange evenly in the well buttered cake
pan. Re-cover with the oiled plastic film and set aside to rise again until
doubled in volume or completely covering the cake tin’s surface; approx. 30 –
40 minutes.
7. Bake 30 minutes at 165°C
(330 deg. Fahrenheit) in a pre-heated convection oven or 35 minutes at 180°C
(355 deg. Fahrenheit) in a normal, static oven. Remove from the oven and pour
the remaining butter-garlic and herb sauce evenly over the hot bread. Return to
the oven for 5 minutes extra for the sauce to be absorbed.
8. Remove and cool in the
tin until warm. Release from the tin, arrange on a serving platter and serve
immediately with chicken liver pâté, caramelised onion jam or butter. Be prepared
for a feeding frenzy.
To prepare the garlic-butter
& herb sauce:
9. Mix all the ingredients
in a small sauce pan and heat gently until the butter melted.
Comments:
¨ The dough can be proofed in the stove’s warm drawer or inside
an oven at its very lowest temperature setting. Switch both off after reaching
temperature and before putting the dough in for the first rise.
¨ Be creative with the choice of baking pan or tin. Square cake
tins or rectangular bread pans will all work equally well.
¨ Press the knocked back dough into a large sheet or Swiss Roll
pan and bake as a herby, garlicky focaccia bread. Drizzle with oil and fresh
rosemary before hand.
© RS Young, 2017
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Note:
Post
updated on 2024.02.26 to include:
1.
The updated Recipe for downloading as a PDF file, and
2.
Recipe Title and Print Recipe, Recipe Index and Facebook & Pinterest follow
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