Garlic Bread Loaf
Infused with garlic, butter, oregano, and cheese flavours, these soft and light bread loaf has crispy edges and a fluffy center.
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 (9x5 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.