Garlic Bread


  1、First, the garlic sauce. The ingredients are ready. The cream should be at room temperature for a day.
  2、Finely chop the basil and garlic and set aside.
  3、Toss the iced cream with the chopped parsley, garlic and salt, mix well and set aside.
  4、Begin to beat the dough, add the above dough ingredients to the mixer [cream is added when the dough is beaten into a ball], beat until the hand can be held open with a film.
  5、Put the dough at room temperature for 30 minutes and then put it in the box for one night [to cover].
  6, the next day the dough out of the ice for 1 hour and then divided into 6 parts, and then rest 30 minutes [resting process should be sealed with a large plastic bag, try not to blow to the wind, and the fermentation will be complete]
  7、Standing well to start the dough rod into a long shape, and then both hands will begin to roll the dough inward, each roll a fingertip to press, the dough will be tight.
  8, the dough will be shaped slightly covered with bread flour. Place on the baking tray.
  9, all the dough put to start the third fermentation, to develop until the original and then double the size before you can bake.
  10、Bake when the oven is preheated at 160 degrees, then cut an opening in the dough with a sharp knife.
  11, in the opening squeeze some garlic sauce. Then you can go in and bake.
  12、Bake until golden brown and remove the bread. When removed, tap the plate on the table. Squeeze some more garlic sauce when it's hot.

Keyword: Garlic Bread

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