Garlic bread (oven)

Garlic bread (oven)

Category: Yeast bread

Ingredients
Corn flour	1 glass
Wheat flour (I poured about 2 tablespoons to the kolobok)	2.5 cups
Water	1 glass
Coarse sea salt	1 tsp
Fine sea salt	1 tsp
Olive oil	6 tbsp. l.
Dry yeast (I took 8 g pressed)	1 tsp
Garlic	2 cloves (I took 4)
A coarse pinch of dried basil and / or oregano (I took 1.5 teaspoons of these herbs)

Cooking method

• Since the recipe is not given in grams, but the main proportions are tied to the glass, I took a glass of 250 grams, and measured everything with it. [/ color]
• Add yeast, fine salt, both types of flour and 3 tbsp. To 1 cup of warm water. l. oils. Knead a homogeneous dough, beat on the work surface for 5-7 minutes, cover and leave in a warm place to rise for 1 hour.
• Naturally, the batch was in HP, on pizza mode for about 15 minutes, then turned off and left alone for 1 hour.
• Chop the garlic and mix with the remaining oil, basil and / or oregano and coarse salt, beat with a fork (mixed with a spoon).
• Knead the dough again, roll it into a 1 cm thick layer, grease it with garlic oil. Cut the dough along the long side into strips 6-7 cm thick.
• Roll the first strip into a roll and place vertically on a baking sheet covered with parchment. Take the next strip and continue wrapping around the first roll, and so on until all the strips are over. The result should be a low and wide roll. Leave for proof for 20 minutes, then bake in a preheated oven for 30 minutes (I added another 10 minutes). You can make more than one roll, but several small ones, baking for 12-15 minutes.
• Advice from the Gastronome (in your own words): the garlic component can be replaced with anything - coriander, cumin, mustard, a mixture of peppers, ginger, in short, the scope for creativity is huge!
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Note

From the magazine "Gastronom" №3 2009
The bread turned out to be very tasty! While the bread stood in the oven, the smell was stupefying. The finished bread has a very delicate crumb, crispy crust. The aroma is very pleasant. Garlic gives some spice, but very tender.

Photos from the phone, so sorry for the quality

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I am transferring the recipe to this topic.
Recipe:
yeast 1.5 tsp without top
wheat flour - 530g
chopped garlic - 2 cloves (you needed 3 medium cloves for spiciness)
salt - 1.5 tsp.
sugar - 1.5 tbsp. l.
butter - 2 tbsp. l
dry dill - 2.5 tbsp. l.
sour cream 20% - 2 tbsp. l. with a small slide
water - 240 ml.

First, I put the dry ingredients (put the yeast first), then the butter mixed with sour cream, since I took out the butter from the refrigerator without softening in advance, I used peasant oil, it softens quickly. added water last.
PROS: the bread turned out to be excellent, the neighbors from work from the elevator realized that Alexandra had bought a bread maker (saved from bragging)), the roof of the bread did not rip off even after cooling down.
CONS: I blew my roof off with joy for 3 hours, the life of the bread is very short: the loaf lived on the table for 15 minutes.
The bread maker mode is the main one, I have it for 3 hours. Smooth, wonderful loaf with the aroma of garlic.
The photo shows garlic bread according to the same recipe. Baked in a silicone mold.

[Shurshun]

Shurshun your bread has a very beautiful shape, is it silicone? I've never seen this ...

Yes, it's silicone. I don't know what to call it, I call it chamomile, it sounds more floral
Here are some more, they also made garlic bread.



In muffin-type forms, it is very convenient to distribute garlic bread on barbecue. Sitting in the forest with a garlic mushroom - romance

I also cooked up garlic bread from the Gastronom magazine today. I decided to start looking - all of a sudden someone posted it already. No wonder I was looking.
I post it here.



The bread is fragrant, with a crispy top crust, with a wonderful bright note of garlic, oil and basil (I used basil, we have Lyuboff with him) ... I took more garlic, cloves 4 and passed it through the press.

I, as always, having rolled up the first roll, suddenly remembered that I had not smeared it with garlic oil. I had to unwind, lay it down again, grease it and twist everything all over again ... Well, okay, it still turned out great and incredibly tasty.

While baking - the smell was stunning. In general, the smell of baked or fried garlic can hardly be compared with anything in terms of appetizing.
We made a large bowl of green salad, took this work of art and quickly ate it in the gazebo on the street.

And again with garlic. Very tasty! It is strictly forbidden to cut it, to tear off the current with your hands. As in childhood. Sadistically torn off bread pulp is much tastier than neatly and adult-like cut with a knife ...

And this is how small garlic loaves look like (you can make a large loaf, you can make small ones).



I have already prepared this bread in thirty versions. Including with the addition of rye flour. Delicious. One tip is to make narrow stripes. So that you get low rolls, not "pyramids"

People, where do you buy cornmeal? And is it principled in this recipe?

Not to say that it is just super-principled, but desirable. Corn flour gives baked goods some "dryness", crunchiness. And it is sold in supermarkets. Moscow is definitely full. I saw in Ashan, we also came across.

[Elena c @, Shurshun]

Elena c @, Shurshun, thanks for the recipes ...


Oh, but how did he let me down yesterday, this bread ... Baked at 20.30 (in HP). The smell is just a fairy tale. But I bravely endured, refrained not to try.
I went to bed at 00.30 but could not sleep. Exactly at 2.00 I could not stand it and went to the kitchen. she broke off a piece, cheeked and only then fell asleep. Well, let it, well, let the gigabytes of priests be added, but it's so delicious !!!

Made according to a combined recipe. At the heart of the recipe Shurshun... Added 100 gr. sourdough (reducing the amount of water and flour by 50 g) and reduced yeast (1 tsp). There was little cornmeal at all ... Baking on the first program, 3 hours. After the last kneading, I took out the dough, rolled it out, cut it, spread it, twisted it and put it back in the bucket, with the mixer removed. (did not interrupt the program) Rolled out as in the recipe Elena c @ Lubricated with a mixture of garlic, salt, butter and sunflower oil.

Today I do take number two, but this time it is purely on yeast, the leaven grows for the loaves, but next time I will try to add more leaven.

Here's another option



Delicious!!!! Highly!

A-ah-ah-ah !! how cool !!! Super!

It's fun to unwind it !!!! Each one a balabushka and shake it!
Completely forgot!!! Now I bake it with 200 g of sourdough and 0.5 tsp of yeast.

[Mistress]

Mistress, bread - complete mortality !!! And what a deliciousness mmmm !!! I bake it in the oven according to the old habit, but it's also sooo tasty

[Elena c @]

And I have a question: in the recipe Elena c @ no sugar, that's right, do not lay down?
On prescription Shurshun I did - I like it very much; now on the "pyramid roll" is outlined.

[Elena c @]

I don't even know what I like more, the taste of this bread, or the cooking process itself and the smell that fills the apartment!

And I have a question: in the recipe Elena c @ no sugar, that's right, do not lay down?
On prescription Shurshun I did - I like it very much; now on the "pyramid roll" is outlined.

I also have a base from Shurshun

[Shurshun]

I don't even know what I like more, the taste of this bread, or the cooking process itself and the smell that fills the apartment!

Oooh ... that's for sure!

I also have a base from Shurshun

Now I do it only according to her recipe (I didn't get the rolls according to the first recipe - they turned out to be too salty and the people criticized me) - everyone already likes it, they even ask!

I didn't get it either, they look beautiful, but apparently I dried them in the oven, the experience is still not enough.

Is it necessary to roll up a roll? Or can idlers just bake a whole kolobok in HP? Or not baked?

The meaning of the roll is that the lubrication of the dough layers gives the effect of layering.
And I never baked in the oven

[olgaton]

The meaning of the roll is that the lubrication of the dough layers gives the effect of layering.

Yeah, exactly, bread, which is simply amazing with a roll, and really with a "flaky" effect!
olgaton
All the same, do not be lazy, roll up a roll, honestly you will not regret it! And you can bake at least in the oven, at least in the HP ... I baked it once in a slow cooker ... by the way, it turned out superbly!

Yesterday I baked Shurshun bread with minor changes
instead of butter - olive oil 2 tbsp. l.
sour cream was not 20%, but 10%
Spices: dill + basil
I baked on the Basic bread mode (3 hours) in Ariette 130 HP. The result was a very ruddy, fragrant, beautifully shaped bread.

the taste is very pleasant, so rustic with herbs and garlic

Here's another option



Delicious!!!! Highly!

Is it really in HP ??? Super!
I will not be lazy, I will definitely wind it up on the weekend

Of course in HP! I probably baked bread twice in the oven, and that's it ... no! HP and more!

We are waiting for a photo report!

Luka22, please tell me in what order do you put everything? As I understand it, you just bake in the main program? Thank you!

I, please explain to beginners how you then stuff such beauty into the stove? Just in a bucket? How much do you bake? The beauty is just incredible !!!! Thank you!

Here's what happened



Baked in "baguette" mode, then another 10 minutes. in baking mode

I, please explain to beginners how you then stuff such beauty into the stove? Just in a bucket? How much do you bake? The beauty is just incredible !!!! Thank you!

Forgive me, please, that by the time I got there, the bread has already arrived! It turned out so florid !!!! I really stuff the rolls into a bucket and bake on a fast program, it seems like it's 1 hour 20 minutes (before that, the bread is kneaded and fits on the main one)
And what about taste they said nothing? Did not like? Or did you like it?

I liked it very much !!!! Baked to borscht, the family dared like a hurricane Thanks for the advice. I'll try again in a quick program, and buns, although I really liked it.

Luka22, please tell me in what order do you put everything? As I understand it, you just bake in the main program? Thank you!

Gael, I put everything according to the principle of "flour in water": first everything is liquid (I count sour cream and butter as liquid), and then all the dry ingredients and so that the yeast does not come into contact with salt.

a very interesting recipe and the bread is just super!