Tear and Share Garlic Bread
- Vegetable oil, for greasing
- 500g strong white bread flour
- 1 ½ tsp fast action dried yeast
- 1 tsp Maldon Salt
- 1 tsp caster sugar
- 2 tsp mixed dried herbs
- 150ml water
- 30g unsalted butter
- 200ml whole milk
- 100g softened salted butter.
- 2 garlic cloves, crushed
- 2 tbsp finely chopped parsley
- 1 tsp Maldon Garlic Sea Salt
Lightly oil a 26cm round cake tin.
Place the flour, yeast, salt, sugar, and dried herbs in the bowl of your stand mixer and mix together so it is fully combined. Next place the water, butter and milk into a small pan and gently heat. You want the butter to melt and the liquid to be just tepid – if it is too hot, leave it for a few minutes to allow it to cool slightly. Then pour this liquid into the flour bowl and mix together.
Add the dough hook attachment and knead the dough on a medium speed for about five minutes until the dough is smooth and elastic.
Cover the bowl with clingfilm and leave in a warm place for 45 minutes to one hour or until it has doubled in size.
Once the dough has doubled in size, knock all the air out of it and then shape into 30 small, equal sized balls. Place an ovenproof ramekin in the middle of the cake tin and then arrange the balls around the ramekin in circles. Cover the cake tin loosely with clingfilm and then set aside again for approximately 30 mins or until it has doubled in size again.
Preheat the oven to 200C.
Once the bread has had its second prove, it is ready to bake. Place in the preheated oven for 30 minutes until golden brown all over and cooked through. When it comes out the oven brush it all over with a little of the softened butter and sprinkle with the chopped parsley and a pinch of Maldon Garlic Sea Salt.
With the remaining softened butter, mix in the two crushed garlic cloves. When it has cooled slightly, remove the bread from the cake tin and place on a serving board. Put the garlicky softened butter in the ramekin in the middle gather round to tear the bread balls and dunk in the garlicky butter! Delicious.