This homemade garlic bread is delicious. I always remember garlic bread at meals with my family when I was a little girl. It reminds me of special nights when our dad would cook something for dinner. He would open a bottle of wine, which only he and our mother would drink, or give us a taste, prepare some food, and make one of these breads.Jump to recipe
Of course, he would make his version, an easy and very simple version of a garlic bread. Sometimes he would even buy it prepared, just to put it in the oven for 5 minutes and it would be ready. No matter how he made it, I always thought it was great, especially because it was one of the few things he cooked, so it was something special.
Here we make a garlic bread in a more formal way, which is very good. Crunchy, buttery, and full of flavor. It is a bread that can be enjoyed alone, to accompany any other meal, or as a snack, with olives, ham, fruits, cheeses, etc.
This bread can accompany something else or be itself the center of attention because it has a lot of flavor, and because garlic is predominant.
For me, anything gets much better when you add garlic. I understand that many people do not like it because it is a very strong flavor, but it has something special, which gives, for this very reason, a lot of flavor to all things. And when mixed with butter and other herbs or spices, it becomes something impressive.
Something that here would look very, but very good, is to use homemade butter to put on this bread, as our recipe for butter to make at home, which is very easy and the result is spectacular!
If you like this recipe, you have to check out our english muffins, a must have in your repertoire, because they are a classic.
For the dough:
- 2 1/4 tsp (7 gr) dry active yeast
- 1 tbsp (15 gr) granulated white sugar
- 1/2 C (120 ml) whole milk, at room temperature
- 1/4 C (60 ml) whipping cream or heavy cream, at room temperature
- 3 tbsp (45 gr) unsalted butter, at room temperature
- 1 egg, big
- 2 1/3 C (303 gr) all purpouse flour
- 1 tsp (5 gr) salt
- 1 tsp (5 gr) garlic powder
- 6 tbsp (90 gr) unsalted butter
- 2 cloves garlic, finely chopped
- 1 tbsp fresh rosemary, finely chopped, or 2 tsp dry rosemary
- 1 tbsp fresh parsley, finely chopped, or 2 tsp dry parsley
- 1/4 tsp (1.2 gr) salt
- 3/4 C parmesan cheese, mozzarella or white cheddar, shredded
For the topping:
- 1 tbsp (15 gr) unsalted butter, melted
- Coarse salt, to taste
Para la masa:
- In a large bowl place the yeast, sugar, whole milk, whipping cream and mix with a spoon. Let stand for 15 minutes for the yeast to activate.
- After it has rested, add the butter, egg and mix very well with a wooden spoon. Add the flour, salt, garlic powder and mix with the same spoon and then with your hands until a very sticky dough is formed.
- Place the dough on the clean counter and knead by beating and folding over itself for 10 minutes until it takes more shape. It is important not to add more flour since the kneading is what will shape the dough (the whole kneading process can also be done in a mixer with the dough hook).
- Once ready, form a ball with the dough and put it in a clean bowl with a little oil so that it does not stick. Cover it with a kitchen towel or plastic wrap and let the dough rise for 1 hour and a half to double in size.
For the filling:
- In a medium bowl add the butter with the garlic, rosemary, parsley and salt. Mix very well with a fork or spoon for 30 seconds until everything is integrated.
- Reserve the filling at room temperature until needed, as it will be easier to spread it over the dough if it is soft.
To form and bake the bread:
- Grease a 23cm x 12cm loaf pan with a little butter. Once the dough has doubled in size, place it on a clean, floured counter and divide it into 12 equal parts.
- With lightly floured hands or a rolling pin, flatten each piece of dough into a circle of about 10 cm, which does not have to be perfectly round.
- Spread 1-2 teaspoons of the filling on each dough circle and then add 1 tablespoon of grated cheese. Fold the circles in half (as if they were a taco) and place them in the mold with the round side up.
- Cover the mold with plastic wrap or a kitchen towel and let it rise again for 1 hour until it doubles in size.
- Preheat the oven to 180° C. Once the bread has doubled in size, bake in the lower part of the oven for 50 minutes until golden brown. If during baking the bread is browning too much on top, cover it with aluminum foil.
- Once ready, brush the bread with butter and sprinkle with a little coarse salt. Let it cool for at least 15 minutes and then enjoy.
- The bread will keep perfectly at room temperature for up to 2 days or in the refrigerator for up to 1 week. After day 1 it will become a little hard, so it is good to reheat it in the oven at 150° C for 10-15 minutes until softer.