Has nature got all the answers already but we can’t see the wood from the tree? Let’s make some pull apart garlic bread and see!
As I lately have some time, I was searching on the web last week. Attempting to find new, challenging ideas, inspiring recipes that We have never tried before, to amaze my family with. Looking for quite some time but couldn’t discover any interesting stuff. Just before I wanted to give up on it, I came across this fabulous and easy treat simply by chance. It seemed so yummy on its image, that required urgent action.
It was not difficult to imagine the way it is made, how it tastes and just how much boyfriend will want it. Mind you, it is very easy to delight the guy when it comes to puddings. Anyway, I visited the blog: Suncakemom and then used the precise instuctions which were combined with impressive graphics of the task. It really makes life faster and easier. I can imagine that it’s a bit of a hassle to shoot pics in the middle of baking in the kitchen because you normally have gross hands so I really appreciate the hard work she placed in to build this post and recipe conveniently followed.
That being said I am empowered presenting my very own recipe in a similar way. Many thanks the concept.
I had been tweaking the main recipe to make it for the taste of my loved ones. I’ve got to tell you it had been a great success. They enjoyed the flavour, the thickness and loved getting a sweet such as this in the middle of a busy week. They ultimately wanted more, a lot more. So the next occasion I’m not going to commit the same miscalculation. I’m gonna double the volume .
The origanal Garlic Bread is from SunCakeMom
Knead together flour, sliced butter, egg, milk and crumbled yeast.
Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place for about 30 – 90 minutes to double or at least rise.
Cream butter with finely chopped or crushed garlic and parsley.
On a floured work surface, roll the dough into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the garlic butter on top of the dough.
If cheese is used, this is the time to sprinkle it on top.
Cut the square into 4 – 5 equal strips. For width check the width of the baking form and go by that.
Put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it much more than necessary.
When they are evenly on top of each other, cut them into about the same width to get some sort of squares.
Fill up the baking tray rather loosely. If it’s packed too tight, the dough will bake together and we won’t be able to tear it.
Cover it with a kitchen cloth then leave it in a 68°F – 81°F /20°C – 27°C place for 30 – 45 minutes to rise.
Pop the tray into the preheated 365°F / 180°C oven for half an hour. In some cases it can be done sooner, in other ovens it would take 40 minutes to be ready. So it is worth to check after 25 minutes. Get a fork or a toothpick and poke the bread if no dough is left on the toothpick, we can turn off the oven and take the bread out. Leave it cool down a bit before serving.