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Garlic Bread Loaf
Shilpa

Garlic Bread Loaf

Infused with garlic, butter, oregano, and cheese flavours, these soft and light bread loaf has crispy edges and a fluffy center.
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Prep Time 30 minutes
Cook Time 30 minutes
proofing time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 1 loaf
Course: Appetizer, Breakfast, Main Course, Side Dish
Ingredients Method Notes

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

Method
 

Yeast Activation
  1. 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
  1. In a large bowl or a flat surface sift in flour, salt, yeast mix, and milk. Mix with a spatula.
  2. Knead the dough until smooth and elastic dough is formed.
  3. Grease a bowl with oil/butter and place the dough in it. Cover with a cling wrap.
  4. Set aside to proof for 1 hour or until the dough doubles in size.
  5. On a rolling surface apply some butter/oil. Place the dough on the surface and knead slightly
  6. Roll the dough into a rectangular sheet of thickness 5-6 mm.
  7. In a small bowl mix minced garlic, softened butter, oregano, and salt.
  8. Spread this filling on the sheet in a thin layer.
  9. Spread cheese on the dough as well.
  10. Roll the dough into a log. Cut at every 1 cm interval.
  11. Place them into a well-greased loaf pan (9x5 inch).
  12. Cover with a cling wrap and rest for 30 minutes.
  13. Gently brush with some milk
  14. Bake in a preheated oven at 180℃/350℉ for 20-25 minutes or until the surface achieves a golden brown colour.
  15. 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.