Garlic and Herb Bread
A warm, aromatic loaf of Garlic and Herb Bread straight out of the oven, its golden-brown crust crackling softly as you touch it. With every bite, you're greeted by the perfect balance of flavors and textures. Here is the recipe, so you can make it yourself!
I made this cottage loaf as I was ‘Baking The Show’ for GBBO (Great British Bake Off). It turned out so good, I had to share it with everyone! If you want to keep it as a cottage loaf, follow the directions as listed. If not, just make it into one big boule and score it from there. It should bake the same and at the same temp.
Garlic and Herb Bread
INGREDIENTS
5 grams Dry Yeast
284 g Warm Water (approx 110 degrees)
Pinch of Sugar
411 g A.P. Flour
43 g Whole Wheat Flour
10 g Sea Salt
4 Large Cloves of Garlic, minced (or 6 smaller cloves)
1 tsp of each dried herb - Basil, Parsley, Oregano, Thyme
4/5 stalks Fresh Dill, picked and roughly chopped
INSTRUCTIONS
Put yeast, water and sugar into your mixing bowl, whisk together so it’s all well combined. Set aside and let the yeast activate for 10 minutes.
Put the bowl into a mixer with hook attachment. Mix in AP flour a cup at a time until the water has absorbed all the flour. Add in the whole wheat flour and the salt. Combine completely. It should form a ball(ish). When this happens, let the mixer run on medium for 4 minutes.
Lightly flour a board and pour out dough. Knead for another 6 minutes (at least - I did mine for another 10).
Oil the mixing bowl and put the dough in, covering it with the oil. Cover with plastic wrap and then with a towel and put in the warmest place in your kitchen until doubled in size. Mine took an hour.
After it has risen, pour out dough onto your station and push it out to a rough rectangle. Add in your garlic and your herbs. Roll up the dough and mush it around so the additions get incorporated, but don’t come spilling out.
If you want to continue with a cottage loaf, weigh the dough, and take off 1/4th of the weight (this will be the top loaf). Shape the bottom loaf into a ball and also with the top. Place the smaller loaf on top, oil your fingers and push them through th center of the top loaf well into the bottom. This is so they don’t separate while baking.
If you don’t wish to make this into a cottage loaf, skip the above step and just shape it into a ball.
Cover your loaf and let it rest for a half hour. Preheat your oven to 375.
After it’s rested score your loaf (with a blade, or a very sharp knife) put it on a parchment lined baking sheet.
Bake for 30 - 40 minutes.
Let it rest, at least 20 minutes on a wire rack before enjoying!!