Homemade Garlic and Herb Bread
This fresh baked bread straight out of the oven is simply irresistible,perfect with a cup of hot coffee or tea.The aroma of the herbs and the garlic will infuse your kitchen,its a must try and experience the joy of baking bread in your home kitchen :-).
Preparation Time - Yeast to activate 7-10 minutes ,1st rise of dough 3 hours 10 minutes and second rise of the dough around 2 hours.
Cooking Time - 30 minutes with the aluminium foil (cover) and 20 minutes without the aluminium foil (cover) so total 50 minutes
NOTE - Since oven varies so keep an eye as the timing may slightly differ and it also depends on your personal preference how much crusty you want the bread to be due to the Maillard Reaction.
The crumb is soft .
Ingredients for bread :-
1. 3 cups of All purpose flour/ Maida ( you will also need more flour for dusting and making the dough workable later)
2. 1 and 1/4 teaspoon salt or as per your taste.
3. 1/2 teaspoon of dried Thyme
4. 1 and 1/2 teaspoon of dried Rosemary
5. 1/2 teaspoon of Garlic Powder
6. 1 cup Luke warm water to dissolve yeast + 1/2 cup normal water for kneading.(you may need a little more or less ,so adjust accordingly).
7. 1 and 1/4 teaspoon of active dry yeast.
8. 1 teaspoon of sugar.
9. 1 teaspoon Olive Oil
Ingredients for Rosemary Garlic Oil :-
1. 2 tablespoon of olive oil ( you may use vegetable oil if you do not have Olive Oil )
2. 1 tablespoon of chopped fresh Garlic.
3. 1 teaspoon of dried Rosemary.
Preparation:-
1. Activate the yeast by adding 1 cup of Luke warm water to the mixture of yeast and sugar and keep it aside for 7-10 minutes to rise.
2. Preparing The Garlic Rosemary Oil :-
Prepare the Garlic Oil by heating the olive oil and then add the chopped garlic,when the garlic just turns light brown take it off the flame and then add the dried Rosemary ,Let the oil cool down.
3. Kneading:-
1. Mix all the dry ingredients with the All Purpose Flour/Maida as mentioned under ingredients for bread.
2. Next add the mixture of activated Yeast+ Sugar+ Water into the Flour and knead.It will be a sticky dough.Next add the 1/2 cup of water and continue kneading. The dough will be on the sticky side.It will come off from the sides of the bowl.
3. The way of kneading is to punch gently and fold and continue doing this,do not punch hard.
4. Lastly add 1 teaspoon of olive oil and grease the dough and the bowl. ( I leave it to rise in the same bowl)
5. Cover the dough and let the dough rise in a warm place ( I usually let it rise it in the oven with ONLY the OVEN LIGHT ON NOT THE OVEN ON)this creates a warm environment for the dough to rise.
My dough was left to rise for 3 hours 10 minutes.
5. Next After the first rise use more flour to scrape the dough from the bowl to a floured surface and again gently punch and fold the dough and then apply the Garlic Rosemary oil on its surface(just like applying butter on a slice of bread) and then fold the dough from all sides and seal it in the centre.(just like stuffing a paratha).
6. Next use more flour as needed to make the dough workable and turn it with the sealed side on the bottom and then again cover the dough and again let it rise for around 2 hours,this time I left the dough on the counter top NOT inside the oven.
Cooking/Baking:-
1. Since I neither have a Dutch Oven nor a oven proof lid so I used my oven proof Iron Skillet and covered it with aluminium foil ,remove the foil and keep it aside and then I put the oven proof Iron skillet into the oven and then I pre heated the oven(450 degree Fahrenheit).I used the Centre rack of the oven for baking bread.
NOTE - if you are using baking sheet you do not have to heat the baking sheet
2. Pre heat the oven to 450 degree Fahrenheit ( around 232 degree Celsius ),next when done cautiously using oven proof gloves take out the Oven proof Iron Skillet and transfer the dough into the Oven proof Iron Skillet and cover it with the aluminium foil cautiously as the skillet will be very hot.
3. Initially bake the dough for 30 minutes and then remove the cover ( aluminium foil ) and bake for another 20 minutes ( Total baking time is 50 minutes ).
4. Let the bread cool down before cutting it but it never happens in my case as I find my family already in queue to grab a bit of the fresh baked bread :-)Enjoy your oven fresh bread :-).
NOTE - Since oven varies so keep an eye as the timing may slightly differ and it also depends on your personal preference how much crusty you want the bread to be due to the Maillard Reaction.
The crumb is soft .
Pictures:-
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