7/17/2019 Baked Garlic Bread Recipe

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4 cups (1 pound 2 ounces) all-purpose flour1 teaspoon active-dry yeast1 1/4 teaspoons salt1 teaspoon granulated sugar1 1/3 cups lukewarm water

1/3 cup salted butter2 cloves garlic, minced2 tablespoons chopped parsley (optional)

2 cups flour1/2 tablespoon yeast3/4 teaspoon salt1/2 teaspoon sugar3/4 cups warm water1/4 cup salted butter2 cloves garlic

Place the flour, yeast, salt, and sugar in a large bowl and stir together briefly. Pour in the water and stir again, beating the mixture with a stiff spoon or s

patula until no floury patches remain. Cover the bowl with an oiled piece of plastic wrap and leave at room temperature for 5 hours (if you want to leave the dough for longer than this, refrigerate it after this initial 5 hours at room temperature. You can keep it in the fridge for up to seven days.)

In a small pot, melt together the butter with the garlic. Stir in the chopped parsley (if using).

Punch down the dough, then use a tablespoon measure to scoop up a golf ball-sized chunk of dough. Dip the ball of dough into the butter, turning to coat, then place into a brownie tin, cake tin, small roasting tray, or ovenproof dish (I used a 10.5x7-inch tray). Repeat with the rest of the dough, packing them togetherso they are nestled closely. Reserve any leftover garlic butter.

Cover the dough with oiled plastic wrap and leave in a warm place for 30 minutes. Meanwhile, preheat the oven to 350F (175C).

Remove the plastic wrap and bake the bread for 35 to 45 minutes until well-risenand golden. While still warm, brush the dough with any remaining garlic butter.Leave to cool for 10 minutes and serve while still warm.