Want to add variety to your daily menu? Serve garlic bread to the table, and it would seem that the dishes familiar to you, eaten with it, will sparkle with new colors and seem tastier and more appetizing.
How to make garlic bread with your own hands?
Ingredients:
- - 1 PC.;
- garlic - 5-6 teeth;
- butter - 180 g;
- fresh herbs (optional)
Cooking
To make garlic bread, cut a French baguette into slices about four centimeters thick. Mix soft butter with garlic, previously peeled and squeezed through a press, and add, if desired, finely chopped fresh herbs. Now we spread each slice with the resulting mixture, collect the loaf until the original appearance is obtained and wrap it with foil. Next, place it on a baking sheet and put it in an oven preheated to 200 degrees for fifteen minutes. During this time, the bread will acquire a crispy crust, soaked with butter and acquire a garlic flavor and aroma.
Garlic bread with cheese
Ingredients:
- loaf of bread - 1 pc.;
- butter - 180 g;
- garlic - 3-5 teeth;
- hard cheese - 120 g;
- fresh parsley and (or) dill - to taste.
Cooking
We cut the bread into slices of the desired thickness, and mix the soft butter with chopped garlic, grated hard cheese through a fine grater, and finely chopped fresh herbs. Spread the bread slices with the prepared cheese-garlic mixture and lay them out on a baking sheet. If there is a desire to get a mild taste of garlic bread, then we fold the slices with an accordion, pressing them against each other, and wrap them in foil and also put them on a baking sheet.
We bake bread in an oven preheated to 180 degrees for ten to fifteen minutes. The oven time for garlic bread can vary depending on the degree of toasting desired.
Homemade Italian garlic bread
Ingredients:
Cooking
We wash fresh tomatoes, make cross-shaped incisions on top, scald the fruits with boiling water and remove the skin. Then we cut the pulp of the tomato into cubes, season with ground black pepper, salt, add chopped basil greens and mix.
Slices of white bread are browned in a well-heated oven and rubbed with garlic while still hot. Then pour over each piece with a tablespoon of olive oil, put on a tomato and basil filling and serve immediately.
- For test:
- flour - 3 cups;
- warm water - 1 glass;
- vegetable oil - 8 tablespoons
- sugar - 1 tablespoon;
- salt - 1 teaspoon;
- dry yeast - 1 teaspoon.
- For filling:
- butter - 50g;
- garlic - 3 cloves;
- Dill.
- Preparation time: 01:50
- Cooking time: 00:25
- Servings: 6
- Complexity: light
Cooking
- For the baking option, take 1 cup of heated water for 3 cups of flour, one teaspoon of dry yeast and salt, 1 tbsp. a spoonful of sugar. Mix everything well, add vegetable oil.
- Carefully, slowly, knead the dough. As usual, we clean in a warm place so that after an hour the dough has risen.
- Meanwhile, prepare the filling: knead the softened butter with chopped garlic.
It is better if the garlic is not Chinese, but grown in your garden or bought from a local granny in the market. Then it will be juicy and fragrant.
- Add chopped fresh dill - the filling is ready.
- Roll out the dough into a sheet, grease with filling and roll up. Let it stand for half an hour or even an hour (if you have time).
- Heat the oven to 220 degrees and bake for 20-25 minutes.
- Cut into slices and serve.
It is known that either pureed or much tastier with garlic bread. It goes well with other dishes as well. Its flavor-determining ingredients: butter and garlic go well together. But keep in mind that garlic bread in the oven is cooked in two different ways. One of them is the homemade pastries discussed above, and the other is the use of a ready-made bakery product.
Garlic bread is cooked much faster from a ready-made loaf bought in a store or bakery. We offer a recipe with a photo of dishes from various bakery products.
It is usually recommended to use a French baguette, it is easily cut along (not completely). The resulting halves are abundantly covered with garlic butter and herbs already known to us. Try to diversify the greens to your liking, you can also add dried ones.
A whole baguette or a large sliced loaf will require at least 200g of butter.
Both halves are sent to a hot oven for 5 minutes. Ready! We get garlic bread with cheese.
From a loaf with cheese
If you got a large plump loaf, then it is better to cut it not along, but obliquely or across. And cut not to the end, so that the loaf retains its shape. Add grated cheese, parmesan or other hard variety to the butter. We push the cheese-garlic filling into each cut with a knife. We wrap the loaf tightly in a sheet of foil, twist the ends, and only after that we spread it on a baking sheet of a preheated oven. Bake for 10 minutes, turn the foil bag over and again hold for 10 minutes in the oven. We get garlic bread with cheese. Now you can unfold the foil and finally cut the slices.
With olive oil
Instead of butter, you can use cold-pressed olive oil. Passed through the garlic press, dilute fresh and juicy greens with oil and let stand for a while. Cut the loaf into slices so that it does not fall apart. Take a culinary brush and moisten the surface of the slices with oil. Top with garlic powder. Pack in foil, put in the oven for 10 minutes at a temperature of 180 degrees.
Spanish
Spanish garlic bread is made like this: sliced \u200b\u200bpieces of bread (not too thin) are fried in olive oil on both sides. Cut the garlic clove lengthwise and rub the toasted surface of the roll. Then the same operation is performed with a juicy tomato cut in two. Finally, brush with oil, sprinkle with sea salt and black pepper. This bread is served with any soup.
Video:
Garlic bread made from yeast dough belongs to Italian cuisine. It is customary to cook it in the form of a spiral. A distinctive feature of garlic bread is the dough with the addition of cornmeal. Thanks to her, baking acquires a crispy crust. In addition, cornmeal greatly simplifies the kneading of the dough, making it plastic and pliable. Garlic bread can be taken to a picnic, served for lunch with borscht, or for breakfast with sausage and cheese.
Ingredients
- dry yeast - 10 g
- cornmeal - 150 g
- wheat flour - 350 g
- water - 250 ml
- granulated sugar - 1 tbsp. l.
- salt - 1 tsp
- garlic - 1 head
- ghee - 2 tbsp. l.
How to bake garlic bread
1. Dry yeast, together with granulated sugar, must be dissolved in half the norm of water. Water for dough, like all other products and even dishes, should be warm. The temperature at which the action of yeast is best manifested ranges from 28 to 34 degrees.
2. In heat, after 10 minutes, yeast forms a dense foam on the surface of the water.
3. By this time, you need to sow and mix the corn and wheat flour. Salt should be added to them. Dry ingredients must be mixed so that they are evenly distributed in the total mass.
4. Pour water with yeast and the rest of the water into the flour.
5. You need to knead a soft, elastic dough that does not stick to your hands.
6. It must be covered with a towel or cling film and left warm for 1 hour. The dough should at least double in size. To speed up the process, the container with the dough can be placed in a warm oven or in a large bowl of water heated to 36 degrees. In this case, the fermentation process will accelerate by 1.5-2 times.
7. The risen dough must be divided into 2 parts and kneaded on a table greased with vegetable oil. Then it needs to be rolled into cakes 5 mm thick.
8. Each cake should be cut into strips 5 cm wide. To prevent the knife from sticking and crushing the dough, its tip can be greased with vegetable oil. Then the strips should be covered with a towel and left to proof for 15 minutes.
9. In the meantime, you need to prepare the garlic filling. Young garlic can be used along with the white, soft skin. Dry slices should be peeled. Garlic must be passed through a press or crushed with a small amount of salt in a mortar. Then it must be combined with softened ghee.
10. Instead of ghee for the filling, you can use olive or sunflower oil. In addition, you can add herbs, black pepper, ground paprika or dried tomatoes to taste. The stuffing should be mixed well.
11. Then it must be carefully, without crushing the dough, applied to the strips.
Garlic braid is a beautifully decorated and very tasty pastry that will delight you with a spicy taste and simply magical aroma! Such a dish will complement any meal well, and will also perfectly replace the usual store-bought bread. You can add any spices - from Italian herbs to fragrant thyme. Such homemade garlic bread has an airy structure and a ruddy crispy crust. You need to store such a braid in foil or parchment - so it will not lose its aroma and softness. A step-by-step recipe with a photo demonstrates cooking at home.
Ingredients:
- fresh yeast - 15 gr;
- water - 100 ml;
- garlic - 5 cloves;
- flour - 6 tablespoons;
- Italian herbs - 5 gr;
- sugar - 1.5 tablespoons;
- dill - 10 gr;
- butter - 35 gr;
- salt - 1/2 tsp
- olive oil - 1 tbsp
How to cook garlic bread in the oven
First, you need to prepare all the ingredients for the bread. Bring water and butter to room temperature. Dissolve fresh yeast and the right amount of sugar in water.
Sift flour twice and add salt.
Pour the yeast mixture into the flour.
Grease your hands with olive oil and knead into a soft dough. Cover the container with a waffle towel and send to heat for an hour.
In the meantime, you can start preparing the filling. You need to mix oil, garlic, Italian herbs and dill.
Mix the stuffing well.
The dough has risen and risen significantly. Now you can work with it and proceed to the formation of braided bread.
Knead the dough well.
Roll out the entire dough mass into a layer.
Cover the entire layer with stuffing.
Wrap the product in a roll.
Cut the roll with a sharp knife into three strips, without cutting one end to the end.
Braid the dough.
Connect the edges of the braid, forming a circle. Place the product in the form. Leave to rise for another 20 minutes, and then, bake the braid at 180 degrees until golden brown.
Ready homemade garlic bread should cool.
Now you just need to cut the braid and serve!
This is perfect for complementing first courses, especially fragrant borscht and soups. Cooking such garlic at home takes about two hours, but the result is worth it! A little effort and ... a fragrant braid with an alluring aroma of garlic on your table!
