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Homemade Garlic Bread

Serves

Makes 1 loaf

Ingredients

1 bulb garlic, cloves separated

Filippo Berio Extra Virgin Olive Oil

1/4 teaspoon dried yeast

1 cup warm water

3 to 3 - 1/2 cups bread flour

1 - 1/2 teaspoons salt

Directions

 Preheat the oven to 350°F.

Toss the cloves of garlic with 2 tablespoons olive oil and place them in a small baking dish.  Cover with foil and bake for 25 to 30 minutes; uncover and continue baking until the garlic is soft and creamy.  Cool, then slip the skins off the garlic and set the cloves aside.

Increase oven temperature to 375°F at least 20 minutes prior to baking the bread.

Dissolve the yeast in 1/2 cup of the water; allow it to stand covered for a few minutes.  Stir in the remaining water and begin adding the flour with the salt a little at a time until a ball of dough is obtained.  Do not add too much flour or the bread will be tough.

Knead until smooth; place the dough in a large bowl, cover and allow to rise until doubled in size.

Punch the dough down and knead on a floured surface into a smooth ball.  Insert cloves of garlic randomly in the dough.  Place on a lightly greased baking sheet or on a peel and let it rise again until almost doubled in size.

Slash the top in a few places with a lame and bake until nicely browned.

 

This recipe is featured on show 1801, Garlic for Health – Aglio per Salute.

This recipe is featured on Season 18 - Episode 1801.

Comments

  1. Lois Lane James's avatar

    Lois Lane James

    Today, I discovered your "site" by looking for a home-made garlic bread recipe.
    I made it following your instructions and using your Video ( very helpful) and,
    have to sy that even on my first attempt - it was absolutely delicious !

    I look forward to trying some of your othe recipes .

    Thank you for helping us maintain " traditional home- made" cooking.

    Musically yours,

    Lois Lane
  2. Tina's avatar

    Tina

    I tried this recipe today, and it was perfect...I'll never buy garlic bread again! I made it by mixing and kneading it in my kitchenaid. Thank you so much for sharing!
  3. Lois Raimondi Munchel's avatar

    Lois Raimondi Munchel

    I just made dough and waiting for it to rise. The recipe is different than the video. The video shows 1 cup of warm water, recipe says 1/2 cup. List of ingred. and instructions are different, in that the recipe calls for only amt. of oil for bowl, the video calls for oil to be added to mix. Since I just read the recipe, not realizing video deviated, I hope it still turns out. Only time will tell. Wish whomever posts recipes would make sure video and recipe are in agreement. I'll know next time..
  4. Keith Le's avatar

    Keith Le

    I made this today and it was awesome. It looks like the video and posted instructions are now in sync. This was only the second time making bread so if I can do it anyone can lol. A couple things. I was a bit concerned it didn't raise enough on the 1st rise as it didn't loo like it doubles after am hour. I decided to help it a long a bit ( kitchen was at about 72 degrees room temp) by pre heating the oven to 350 for a couple minutes and then switching it off. (read about this technique on other sites) It rose to be the correct volume in about 20 minutes. Also the video isn't very detailed about cook time just a description that cook to brown. We cooked it at 375 for 30 minutes and took the temp. It was 191 degrees. This is what we had learned is about the right temp for done bread. Also I used about 3 1/4 cups of the the bread flour. I was going to try subbing with APF but decided as a newbie for now I was going to follow all recipes by the letter and only then start experimenting. Again this turned out wonderfully.
  5. Jan's avatar

    Jan

    Just st trying this now will it be ok to let it rise for 2 to 3 hours before baking it
  6. McKelvey's avatar

    McKelvey

    Do you have to use that specific brand of olive oil or can you just use any extra virgin olive oil?
  7. McKelvey's avatar

    McKelvey

    Do you have to use that specific brand of olive oil or can you just use any extra virgin olive oil?

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