Garlic Butter Bread
Equipment
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Wooden spoon
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 loaf pan or baking sheet
- 1 pastry brush
- 1 clean kitchen towel
- 1 sharp knife or bread knife
- 1 Cutting board
Ingredients
- 240 milliliter warm water about 40–43°C
- 7 gram active dry yeast
- 10 gram granulated sugar
- 390 gram all-purpose flour
- 7 gram fine salt
- 30 milliliter olive oil
- 113 gram unsalted butter softened
- 6 clove garlic minced
- 4 gram fine salt for garlic butter
- 2 gram black pepper freshly ground
- 10 gram fresh parsley finely chopped
- 20 gram grated Parmesan cheese optional
Instructions
- Combine warm water, yeast, and sugar in the large mixing bowl, whisk briefly, and let sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- While the dough rises, mix softened butter, minced garlic, salt, pepper, parsley, and Parmesan (if using) in the small bowl until well combined.
- Lightly grease the loaf pan or baking sheet with a bit of butter or oil.
- Punch down the risen dough, transfer it to a floured surface, and shape it into a rectangle about 1–1.5 cm thick.
- Spread an even layer of garlic butter over the surface of the dough, leaving a small border around the edges.
- Roll the dough up tightly from the long side into a log and pinch the seam to seal.
- Place the dough log seam side down in the prepared loaf pan or on the baking sheet and cover with the towel.
- Let the shaped loaf rest for 20–30 minutes while you preheat the oven to 190°C.
- Optionally, brush the top of the loaf with any remaining garlic butter.
- Bake the bread for 18–22 minutes or until golden brown and it sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a cutting board or rack for at least 10 minutes before slicing.
- Slice with a sharp knife and serve warm.
Notes
For best flavor, use fresh garlic and soft, room-temperature butter so it spreads easily without tearing the dough; ensure your water is just warm, not hot, so you don’t kill the yeast and compromise the rise, and if your kitchen is cool, let the dough proof in a slightly warm (but turned off) oven. You can adjust the garlic level to taste, add herbs like oregano or rosemary, or sprinkle extra cheese on top during the last few minutes of baking for a richer crust. Leftovers reheat well in a low oven wrapped in foil to keep them soft, and the bread can be frozen (sliced or whole) once completely cooled, then refreshed in the oven before serving.
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