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    Home » Recipes » Baked Goodies

    Garlic Bread Sticks | Easy Garlic Bread Recipe

    Published: Feb 3, 2017 · Modified: Jan 15, 2022 by Ramya · 18 Comments

    62 shares
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    Most delicious, softest and easiest Garlic Bread Recipe with Step by Step Pictures. Easy Domino's style Garlic Bread Sticks recipe!

    There is something about garlic that I love to the core. If one looks at my blog, it should be pretty evident how I add garlic with every chance I get. Of all things garlicky, how can I miss out Garlic Bread Sticks? If there is one thing from a pizzeria everyone equally loves in my family, that has got to be garlic bread. Especially with a cheesy jalapeno mayonnaise, it simply tastes out of the world. While eating out, often times we order a side of garlic bread along with our pizzas but why do it when it can be easily made at home?

    When I started making home-made pizzas, I started preparing a little extra dough for making garlic bread sticks too! So the recipe for my garlic bread is essentially the same as my pizza base and it has never failed me. Not only does this work out really well, it is very economical too! On top of it, anything made at home is always better than store bought – Agree?

    This recipe is so versatile that it can be made into garlic bread rolls, garlic bread knots or even cheesy garlic bread sticks! Do check out the notes for few tips and tricks along with a few improvisation ideas. But first, here is the recipe that I follow!

    How to make Garlic Bread Sticks

    📖 Recipe

    How to make Garlic Bread

    Garlic Bread Sticks | Easy Garlic Bread Recipe

    Ramya
    Most delicious, softest and easiest Garlic Bread Recipe with Step by Step Pictures. Easy Domino's style Garlic Bread Sticks recipe!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 12 minutes mins
    Cook Time 30 minutes mins
    Resting Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 12 minutes mins
    Course Breads
    Cuisine Baked Goodies
    Servings 2 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1.5 cups All Purpose Flour/Maida
    • 8-10 Garlic Cloves Finely Chopped ~2-3 tbsp
    • 1.5 teaspoon Active Instant Dry Yeast
    • 2 teaspoon Mixed Dried Italian Herbs Oregano, Thyme, Parsely & Basil
    • ¾ cup Warm Water
    • 1 teaspoon Sugar
    • ¾ teaspoon Salt
    • 2 teaspoon Oil
    • 1.5 tablespoon Butter at room temperature
    Makes: 0inch10 x 6inch rectangle, 1inch height
    Prevent your screen from going dark

    Instructions
     

    • In a bowl with ¾ cup warm water, add 1.5 teaspoon active instant dry yeast and 1 teaspoon sugar. Mix well until the yeast is dissolved fully. Let it sit for 5-10 mins. The yeast should turn frothy/milky in consistency. This means that the yeast is active and would work.
    • In a mixing bowl, 1.5 cups add all-purpose flour, ¾ teaspoon salt, 1 teaspoon oil and the frothy yeast mixture. Bring everything together. Knead for 5-6 mins until the dough is smooth. Add few drops of oil on the dough if it is sticky. Continue to knead the dough until it is smooth & soft, it should spring back when touched. Apply the remaining oil on top of the dough.
    • Place the dough in a greased bowl, cover with cling wrap and let it double up in size in a warm place for atleast one hour.
    • For the garlic mix - add 1.5 tablespoon butter (replace with olive oil for vegan version), finely minced garlic and Italian dried herb mix and mix well. Add 2 pinches of salt if the herb mix is not salted. Set aside.
    • Once the dough is doubled up in size, punch it down gently and shape it into a rough rectangle of thickness about ½ inch. Using a sharp knife, cut the dough along the center and then cut it up into sticks of desired size.
    • Generously apply the prepared the garlic butter mixture all over the dough. Let it raise in a warm place for about 30 minutes. In the last 5-10 mins, preheat the oven at 180°C.
    • Bake in preheated oven at 180°C for 20-25 mins. If the bread changes color too quickly, tent it with aluminum foil and bake until it is soft, golden and crispy on top.
    • Serve with cheesy jalapeno mayonnaise or a soup of your choice.

    Notes

    • For the yeast to proof correctly, ensure that the temperature of the water is neither too hot nor too cold. It should be warm enough but not very hot. If the yeast mixture turns frothy after 10 mins, the dough will work for sure.
    • Instead of all-purpose flour, whole wheat flour can be used but it would not be as soft and light.
    • To get good garlic flavor, minced garlic can be added to the dough directly too. Add 1 teaspoon of garlic powder to the butter garlic mixture for intense garlic flavor.
    • Mark/Cut the prepared dough into desired shape before baking as it would be difficult to cut it once baked.
    • Add grated cheese on top/along the cuts for cheesy garlic bread.
    • If you use the specified amount of butter for making the garlic mixture, bread does not get dried out while baking. But if you think it is too dry, brush with butter/olive oil half way through baking.
    • To infuse a lot more garlic flavor, apply the garlic mix all over the dough after rolling it and fold it in half and roll into a circle again.
    Keyword Baked Goodies, Bread Baking
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    Easy Garlic Bread Recipe with Step by Step Pictures

    In a bowl with ¾ cup warm water, add 1.5 teaspoon active instant dry yeast and 1 teaspoon sugar. Mix well until the yeast is dissolved fully. Let it sit for 5-10 mins. The yeast should turn frothy/milky in consistency. This means that the yeast is active and would work.

    In a mixing bowl, 1.5 cups add all-purpose flour, ¾ teaspoon salt, 1 teaspoon oil and the frothy yeast mixture. Bring everything together. Knead for 5-6 mins until the dough is smooth. Add few drops of oil from the remaining 2 teaspoon on the dough if it is sticky. Continue to knead the dough until it is smooth & soft, it should spring back when touched. Apply the remaining oil on top of the dough. If the dough is too sticky, do not be tempted to add any extra flour - it makes the bread hard. Keep kneading and add drops of oil as needed until the dough feels springy.

    Place the dough in a greased bowl, cover with cling wrap and let it double up in size in a warm place for at least one hour.

    For the garlic mix - add 1.5 tablespoon butter (replace with olive oil for vegan version), finely minced garlic and Italian dried herb mix and mix well. Add 2 pinches of salt if the herb mix is not salted. Set aside.

    Once the dough is doubled up in size, punch it down gently and shape it into a rough rectangle of thickness about ½ inch. Using a sharp knife, cut the dough along the center and then cut it up into sticks of desired size.

    Generously apply the prepared the garlic butter mixture all over the dough. Let it raise in a warm place for about 30 minutes. In the last 5-10 mins, preheat the oven at 180°C.

    Bake in preheated oven at 180°C  for 20-25 mins. If the bread changes color too quickly, tent it with aluminum foil and bake until it is soft, golden and crispy on top. Serve hot immediately with cheesy jalapeno mayonnaise or a soup of your choice.

    Recipe Notes

    • For the yeast to proof correctly, ensure that the temperature of the water is neither too hot nor too cold. It should be warm enough but not very hot. If the yeast mixture turns frothy after 10 mins, the dough will work for sure.
    • Instead of all-purpose flour, whole wheat flour can be used but it would not be as soft and light.
    • To get good garlic flavor, minced garlic can be added to the dough directly too. Add 1 teaspoon of garlic powder to the butter garlic mixture for intense garlic flavor.
    • Mark/Cut the prepared dough into desired shape before baking as it would be difficult to cut it once baked.
    • Add grated cheese on top/along the cuts for cheesy garlic bread.
    • If you use the specified amount of butter for making the garlic mixture, bread does not get dried out while baking. But if you think it is too dry, brush with butter/olive oil half way through baking.
    • To infuse a lot more garlic flavor, apply the garlic mix all over the dough after rolling it and fold it in half and roll into a circle again.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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      5 from 1 vote (1 rating without comment)

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    1. Lina

      February 04, 2017 at 1:31 am

      OMG! They look perfect! Great recipe! Just need a warm bowl of tomato soup to go with this!! BTW what is that blue board used in the pictures? It looks lovely!

      Reply
      • chcooks

        February 06, 2017 at 2:52 pm

        Yes with tomato soup, it is simply delicious 🙂 I painted a wooden plank blue for clicking pictures 🙂 Thank you!

        Reply
        • Lina

          February 06, 2017 at 2:57 pm

          Lovely!

          Reply
          • chcooks

            February 06, 2017 at 3:50 pm

            🙂 Thanks!

            Reply
    2. srividhya

      February 04, 2017 at 2:51 am

      yummy recipe and awesome capture.

      Reply
      • chcooks

        February 06, 2017 at 2:54 pm

        Thanks Sri 🙂

        Reply
    3. Freda @ Aromatic essence

      February 04, 2017 at 6:57 am

      Looks perfect! Wish I could grab one 🙂

      Reply
      • chcooks

        February 06, 2017 at 2:57 pm

        🙂 🙂 Thank you dear!

        Reply
    4. Andrea Giang | Cooking with a Wallflower

      February 06, 2017 at 7:33 am

      I love garlic bread and your version sounds sooo good. I can't wait to give it a try! Happy FF!

      Reply
      • chcooks

        February 06, 2017 at 2:46 pm

        Thanks Andrea 🙂

        Reply
    5. Sapna

      February 08, 2017 at 8:33 pm

      I made garlic bread following yr recipe, it came out so well. Thanks a lot. I think I used less oil and garlic so they were not so garlicky but they were too good.

      Reply
      • chcooks

        February 11, 2017 at 12:16 pm

        Thank you so much for taking time to write this 🙂 Glad you liked it!

        Reply
    6. Chitra

      May 26, 2017 at 4:39 pm

      Looks yammy &egos thanks for sharing

      Reply
      • chcooks

        May 26, 2017 at 6:17 pm

        Thanks 🙂

        Reply
    7. SK

      September 04, 2017 at 7:22 pm

      Made this today and turned out delicious! Thank you for the perfect recipe:)

      Reply
      • chcooks

        September 05, 2017 at 2:17 pm

        So glad it turned out delicious 🙂 Thanks for the feedback!

        Reply
    8. Trupti Daga

      September 06, 2017 at 8:15 am

      Hey can we substitute active dry yeast with instant dry yeast ? And what will be the proportion then ?

      Reply
      • chcooks

        September 06, 2017 at 9:27 am

        Hi Trupti, you can use the same amount or half a tsp more.

        Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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