SINGAPORE GARLIC BREAD
|Pillowy soft on the inside|
|You know it was good when your hands are covered in butter drips.|
Today I made this flakey, buttery, super soft garlic bread! Me and my cousin were talking the other day, and we randomly just started talking about chinese bakeries, and how we both really loved the garlic breads they have. I thought to myself, "I'm going to make this tomorrow!"And here we are. Roasting the garlic beforehand deepens the garlic flavors. The way this bread bakes kind of reminds of croissants because of all the butter it kind of fries the bread in oven. It's flakey on the inside, and pillow soft on the inside! I'm already thinking of ways to make this differently, the dough itself is perfect, but I would love to see how it would be if I added some cheese, or even hot dogs with this dough :)
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RECIPE FOR GARLIC BREAD
Roasted Garlic Butter
- 20 pieces of garlic or 2 heads of garlic peeled
- 2 tablespoons olive oil
- 100 grams butter (softened)
- 6 tablespoons fresh parsley leaves
- 1 tsp salt
- 600 grams bread flour
- 50 grams granulated sugar
- 30 grams unsalted butter (soften)
- 1 1/2 teaspoon yeast
- 1 teaspoon salt
- 200 ml warmed milk
- 1 egg
- 1 tablespoon water
Makes 12 loaves
- Preheat the oven to 375°F. To make the garlic spread: In a 9 x 9 baking pan line it with some foil. Add in the garlic and drizzle over the olive oil. Fold over the foil sealing it tightly and bake for 45 minutes or until soft. In a blender or mixing by hand, add in the butter, chopped parsley leaves, garlic pieces, and salt. Blend until smooth. Set aside.
- To make the dough: In a large bowl add in the yeast, a handful of the flour, some of the milk, whisk this together until its dissolved and no lumps remain. Add in the sugar, and whisk together. Add in the rest of the flour and stir by hand or using a spatula. Gradually add in the rest of the milk until it starts to come together. Add in the butter. Knead until it become a ball. Remove it from the bowl and add the yeast over it and knead it over a table for 6-8 minutes or until it is smooth. It will be sticky, but I did not add any flour. After 2 minutes of kneading it was no longer sticky. Place in a clean large bowl covered until it doubles in size for 1-3 hours.
- Release the gas in the dough by pushing down gently. Knead the dough on the table for 20 seconds to release any remaining gas. Divide the dough up into 12 pieces and shape into balls. Giving the dough time to relax if its difficult to shape.
- Roll the dough out into oval shapes, place a thin layer of the garlic spread over the dough. Taking the edge of the dough from the long side tightly roll and tuck the dough up. into a log. Seal the dough up. Rolling it out gently to smooth it out. Line a half sheet tray with silpat mat or parchment paper. Place each piece onto the tray diagonally, the tray will be able to hold 6 loaves each. Lightly dust with flour and loosely cover with saran wrap and let it double in size for 1 hour.
- In a small bowl combine together 1 egg with 1 tablespoon of water, and gently whisk this together. Brush the egg wash over the loaves. Score the center of the loaves across with a sharp pointy knife or a razor. With the tip at a 45° angle to the dough. Taking the remaining butter spread add it over the line
- Bake at 350°F for 17-20 minutes
RECIPE SOURCE: http://www.bakeforhappykids.com/2014/06/the-unforgettable-singapore-garlic-bread.htm