I’m back! Yay! After half a year of procrastinating (is there such a thing?), I finally write again. So here’s the first recipe of the year for you all!
Pull-apart garlic bread. I modified this recipe from Jamie Oliver’s garlic bread. It is so good for sharing (or maybe not!), and always a crowd pleaser. Warm, garlicky, buttery, soft and crunchy at the same time… Go on, I know you want it!
PULL-APART GARLIC BREAD
Equipment needed: bread maker
550 ml warm water
10 gr instant yeast
800 gr high grade flour, plus extra for dusting
1 tsp Himalayan pink salt
60 gr panko breadcrumbs
5 garlic, crushed
125 gr butter, at room temperature
1/4 tsp of finely grated lemon rind
7 gr flat-leaf parsley, chopped finely
1/4 tsp cayenne pepper
1. Pour water into the bread maker bowl. Mix with instant yeast and sit for 5 minutes, until the yeast bubbles.
2. Pour flour and salt on top of the yeast mixture. Turn the bread maker with dough setting on.
3. If you do not have a bread maker, you can mix the ingredients as above in a big mixing bowl, and knead for approximately 10 minutes, until dough becomes smooth and springy. Cover dough with a damp tea towel and prove for 1 hour, until dough doubled in size.
4. While the dough is proving, make the garlic butter. Mix all ingredients together.
5. Grease the base and sides of 40 x 25 cm tray with one third of garlic butter.
6. Sprinkle the panko breadcrumbs on top and tilt the tray around so that the breadcrumbs sticks onto the garlic butter.
7. Once the dough is ready, divide it into 35 portions. Roll each portion into a ball and arrange on the tray.
8. Dot another one third of garlic butter on top and around the dough balls.
9. Leave to prove for another 1.5 hours or until doubled in size.
10. Preheat oven to 180°C. Place the tray in the middle rack and bake for 30 minutes, or until golden.
11. Before serving, dot the final one third of garlic butter on top of the bread.
Makes 35 pieces