For some reason it took me quite a while to get the hang of bread and yeast dough. I stuffed the timing up a bit, but moreso was the intellectual hump to get over. Making bread simply seemed like a hard thing to do.
After having a go at pizza, pasta and bread, I found it isn’t hard at all. In fact it’s a lot of fun. Kneading dough is the world’s best stress ball. If you haven’t tried it before, may I recommend playing with it?
This is today’s garlic bread recipe. As I may have mentioned in previous recipes, I’m one of those cooks who throws in handfuls of stuff and often doesn’t measure. It’s something of a process to go through making a dish and measuring everything out in order to blog it here.
2 cups plain “strong” flour
1 tsp yeast
1tbsp olive oil
1/2 cup warm water
extra flour for kneading
3 tbsps olive oil
2 or 3 tsps minced garlic (depending on how much you like garlic)
1/4 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
a pinch of onion powder if you like.
Put the flour in a bowl and make a little well in the middle. Add oil, yeast and salt and stir through with a fork. Then gradually add the water. This makes a fairly wet dough but shouldn’t be too sticky.
Fork the mixture around until the flour is pretty much all together in the dough. Turn it out onto a lightly floured board or bench and gather the last little bits together. Knead it thoroughly for about ten minutes.
Let the dough rise in a warm spot for 20 or 30 minutes until it doubles in size. Mix the topping up and let it stand too.
Knead the dough again lightly and roll to put on the baking tray. Brush or spoon on the garlic topping and leave it for another 30 minutes to rise again. Bake at 210 celcius for 15 to 20 minutes. If you don’t preheat the oven it will rise a bit more and take a few minutes longer to bake. If you do preheat the oven keep an eye on it, it will only take about 15 mins.