Saturday is baking day. Let's figure out the garlic bread? I know that many people do not like garlic, but very few people can resist a piece of aromatic bread with a crispy crust and cheese.
There is a perception that baking is terribly difficult. Either it will burn or not rise, and in general, the dough is some kind of sacred rite. Sometimes it seems to me that they are letting in the fog on purpose... To add weight to their skills.
In fact, baking is not that difficult. And knead the dough - too. The main thing there (just do not laugh) is physical strength, if the dough is kneaded with your hands. I wonder why there are so few detectives in which the main culprit is... the baker.
Kneading the dough every day, you can develop such strength in your hands... wow!
Well, okay, enough of the lyrics, to physics, or rather, to a recipe closer.
We take:
- 370 grams of flour;
- 250 ml of water;
- 2 tablespoons of sugar;
- The essence is less than a teaspoon of salt;
- Yeast is dry by weight of flour (I have a bag of yeast per kilogram, so I put a little less than half a bag)
- 1 tablespoon of vegetable oil (ideally olive oil) and another 50 ml;
- 4-5 cloves of garlic
- Parsley and thyme (thyme - optional) to taste
- 100 grams of cheese.
How we cook:
Knead the dough in the most usual way: dissolve yeast, sugar in warm water and add a little flour. Let stand to let the yeast clear up.
When foam appears, pour in a spoonful of oil, add salt, all the rest of the flour and knead well. We leave to rise two times.
Prepare the garlic filling: cut the herbs, rub the cheese, pass the garlic through the garlic press. We mix all this with 50 ml. oils.
Preheat the oven to 180-200 degrees.
We roll out the dough into a cake, roll it up and cut it into buns wide... but whatever suits you best. Lubricate each bun with a cheese-garlic butter mixture, and place it tightly in a baking dish. If it is round, and even with an "outstanding" center, it turns out a very beautiful collapsible round bread. Delicious, soft, aromatic.
Bon Appetit!