Bring the fragrance of freshly baked garlic bread with oregano and cheese into your home. Not only this bread smells amazing but tastes heavenly too. This bread can transform your simple meals into gourmet spreads.
I love breads and garlic is one of my favourite spice/vegetable. So when these two combine together I become a very happy girl. And the aroma of freshly baked infused with fragrance of garlic and rich butter is to die for.
Garlic bread loaf is a perfect accompaniment to any meal. Whether as a side dish to soup or slathered with butter for breakfast, garlic bread pairs well with everything.
I like to bake my bread from scratch. I find it a very rewarding experience. But just like any other bread, making garlic bread is a bit time-consuming process. From kneading to waiting for the dough to rise can test some people’s patience. But the result is worth every effort. And also you can make this from everyday ingredients.
Ingredients used to make garlic bread loaf:-
All-purpose flour:- In this recipe plain flour is used. But if you want whole wheat flour or combination of both flours can be used.
Instant dry yeast
Milk:- I have used dairy milk. Feel free to use any kind of milk like soya, almond etc. You can also use just water.
Sugar
Salt
Garlic
Butter– You can replace butter with olive oil. But don’t use any other kind of oils.
Cheese– I have used mozzarella but use whatever you like or have at hand.
Oregano– Any kind of fresh or dry herb can be used.
How to make garlic bread loaf?
Yeast Activation
In a small bowl mix milk(lukewarm), yeast, and sugar together. And set aside to proof. After 10-15 minutes froth or bubbles should have appeared on the surface of milk.
Dough Making
Mix flour, milk, yeast mix, and salt. Knead to make a smooth and elastic dough. It is a little effort- taking process. It took me around 15 minutes. But if you have a stand mixer/bread maker feel free to use it.
First proofing
Place the dough in a greased bowl and cover with a cling wrap. Set aside until the dough doubles in size. For me, it took around 1 hour but fermentation depends on local humidity, so it can take more hours.
Garlic filling
In a small bowl mix softened butter, dried/fresh herbs, minced garlic, and salt. Set aside.
Shaping the dough
Roll the fermented dough into a rectangular sheet. Spread butter-garlic mix on the sheet. Also, spread cheese on top. Now roll the dough into a log. Cut the log at each 1 cm interval. Place these pieces in well greased loaf pan.
Second proofing
Cover the pan with a cling wrap and let it rise for 30 minutes. Gently brush with some milk after the dough has proofed.
Baking
Bake in preheated oven until the loaf achieves a golden brown colour. Brush with some butter and sprinkle some oregano. Serve warm.
How to store garlic bread?
This loaf can be kept in an airtight container for 3-4 days at room temperature. Even though the bread is best served warm it can be frozen for up to 3 months. Just wrap it in a cling film after the loaf has cooled down completely and put it in the freezer.
What other type of herbs can be used?
You can use fresh rosemary, cilantro(coriander leaves), parsley, etc. 2 to 3 tbsp of chopped herbs can be added to butter. If you do not have any fresh herbs you can dried herbs like oregano, thyme etc. You can even use pizza seasoning as well.
Tips for successful baking:
- Make sure yeast is active. If your yeast is dead nobody can save your bread. So please make sure your yeast is active and working.
- While activating yeast make sure the milk is lukewarm. Not hot, not cold only lukewarm. Yeast will not activate if the milk is either hot or cold.
- Fermentation of dough depends upon local humidity. The time for rising may vary from place to place. So put the dough to rise in the warmest place in your kitchen/house.
- If the dough is too sticky while kneading you can add up to 1-2 tbsp flour. But be mindful, because more flour can make your bread too dry.
- Once baked do not leave the bread loaf too long in the pan itself. It can become soggy. Idealy the bread should be removed from the pan after 5-10 minutes.
If you liked the recipe try these!
Garlic Bread Loaf
Ingredients
Yeast Activation
- 50 ml Milk (lukewarm) 3½ tbsp
- 35 g Sugar 3 tbsp
- 6 g Instant dry yeast 1½ tbsp
Dough
- 320 g All-purpose flour 2½ cups
- ½ tsp Salt
- 90 ml Milk (room temperature) ¾ cup
Filling
- 30 g Garlic (minced) 2 tbsp
- 70 g Butter (softened, unsalted) 5 tbsp
- 6 g Oregano 1 tbsp
- 150 g Cheese ½ cup
- Salt to taste
Instructions
Yeast Activation
- In a small bowl mix lukewarm milk, sugar, and yeast. Mix and rest to proof for 10-15 minutes. (froth and bubbles will appear)
Dough Making
- In a large bowl or a flat surface sift in flour, salt, yeast mix, and milk. Mix with a spatula.
- Knead the dough until smooth and elastic dough is formed.
- Grease a bowl with oil/butter and place the dough in it. Cover with a cling wrap.
- Set aside to proof for 1 hour or until the dough doubles in size.
- On a rolling surface apply some butter/oil. Place the dough on the surface and knead slightly
- Roll the dough into a rectangular sheet of thickness 5-6 mm.
- In a small bowl mix minced garlic, softened butter, oregano, and salt.
- Spread this filling on the sheet in a thin layer.
- Spread cheese on the dough as well.
- Roll the dough into a log. Cut at every 1 cm interval.
- Place them into a well-greased loaf pan (9×5 inch).
- Cover with a cling wrap and rest for 30 minutes.
- Gently brush with some milk
- Bake in a preheated oven at 180℃/350℉ for 20-25 minutes or until the surface achieves a golden brown colour.
- After 5 minutes remove from pan and serve hot.
Notes
- Make sure yeast is active. If your yeast is dead nobody can save your bread. So please make sure your yeast is active and working.
- While activating yeast make sure the milk is lukewarm. Not hot, not cold only lukewarm. Yeast will not activate if the milk is either hot or cold.
- Fermentation of dough depends upon local humidity. The time for rising may vary from place to place. So put the dough to rise in the warmest place in your kitchen/house.
- If the dough is too sticky while kneading you can add up to 1-2 tbsp flour. But be mindful, because more flour can make your bread too dry.
- Once baked do not leave the bread loaf too long in the pan itself. It can become soggy. Idealy the bread should be removed from the pan after 5-10 minutes.