2teaspoonMixed Dried Italian HerbsOregano, Thyme, Parsely & Basil
¾cupWarm Water
1teaspoonSugar
¾teaspoonSalt
2teaspoonOil
1.5tablespoonButterat room temperature
Makes: 10inch10 x 6inch rectangle, 1inch height
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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.