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Ruchik Randhap

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Herbed Garlic Butter Garland Bread


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I’m back with another bread folks! This time it is a pretty one (or so I think :P). During my days as a school girl I was the artistic one in the family. I would indulge in all kinds of art and craft but then gave it all up when I got serious about studies. Wonder why I did that! I thought I would be pretty bad at making decorative breads and although I haven’t reached that stage of braided breads yet I think today’s garland bread is making its entry into the world of decorative breads. Prior to this I had tried my hand at making the Hornazo De Salamanca, a stuffed bread that needed some pattern on top.
 
So this month, our team of bread bakers decided to use garlic as an ingredient in our breads, in celebration of National Garlic Day in the United States which falls on 19th of April. We were asked to choose from black garlic, white garlic, elephant garlic, smoked garlic, powdered, roasted, raw, crushed or whole. Our host for this month is Karen from Karen’s Kitchen Stories – thank you so much for this lovely theme Karen!
 
I am a huge fan of garlic and love to include it in most dishes I make. Indian food uses a lot of garlic so it wasn’t hard for me to grow up liking the taste and incorporating it into a bread was easy too. I made the herbed garlic butter which was used as a spread on the dough before it was rolled and shaped into a garland

 

 
Like I had mentioned several times before that savoury breads are natural winners in my house, this one didn’t fail to impress either. The bread was gone before I could complete the photo shoot. I used the leftover garlic butter as a dip and my folks enjoyed it thoroughly. The bread was really soft and fluffy but with a slightly hard exterior as I had slightly overbaked it by 2 minutes. I recommend you stick to a bake time of 18 minutes – this will give you a lovely golden colour and a bread that isn’t too hard on the outside although the hubster liked it crusty.

 
A lot has been written about how wonderful the garlic is for our health so I won’t repeat it again. In terms of its taste, you can either love it or hate it, but trust me, roasted garlic tastes marvellous and so do some of its burnt pieces, especially those bits present in the garlic butter that was brushed on top of the bread!
 
I made this bread twice in the past couple of weeks and it was a hit both the times! I’ll be making more garlic breads from now on as it is a great snack for hungry kids (and hubby too!)
 
 

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Herbed Garlic Butter Garland Bread

A beautiful garland shaped bread with herbed garlic butter filling. A warm and delicious anytime treat
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Course: Breads
Cuisine: International
Keyword: Breads, Garland Bread, Garlic Butter
Prep Time: 15 minutes
Cook Time: 30 minutes
Proofing time: 3 hours
Total Time: 3 hours 45 minutes
Author: Shireen Sequeira

Ingredients

  • 2-1/2 teaspoons instant dry yeast
  • 1 teaspoon sugar
  • 3-1/3 cups (425 grams) all purpose flour plus extra for dusting
  • 2 teaspoons salt
  • 1 teaspoon mixed dried herbs
  • 1-1/4 cups lukewarm water
  • olive oil to grease the bowl

For the filling:

  • 1/2 cup (115 grams) unsalted butter, softened at room temperature
  • 1 tablespoons (2 fat cloves) garlic, minced or micro planed
  • 1-2 teaspoons garlic salt or a blend of equal parts garlic powder and table salt
  • 1 teaspoon mixed dried herbs
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon chilli flakes
  • 1/4 cup parmesan cheese optional
  • 1-2 tablespoon finely chopped fresh coriander optional

Instructions

  • Place the yeast and the sugar in a small bowl and pour 1/4 cup (out of the 1-1/4 cups) of lukewarm over it. Cover with a cling film and place in a warm place for 10-12 mins or till the yeast has bloomed and the mixture looks frothy. If the mixture hasn’t frothed up, the yeast is no good. Discard it and try again with a new package.
  • Mix the flour, salt and dried herbs in a large bowl and make a well in the centre. Add the bloomed yeast mixture to it and give it a quick mix. Then add the 1 cup of lukewarm water in parts until you get a sticky dough.
  • Turn out the dough onto a clean, floured surface and knead for a good 8-10 minutes till the dough no longer sticks to your hands but becomes soft and pliable. This step is essential for a fluffy bread as the kneading helps the gluten to develop.
  • Generously grease a bowl with oil and place the dough ball in it, turning it all over so that it is coated evenly with the oil. Cover with a cling film and keep in a warm place till the dough has doubled in volume, about 1-1/2 – 2 hours.
  • Prepare the filling by mixing all the ingredients mentioned under ‘For the filling’.
  • When the dough has doubled in volume, turn it out onto a floured surface and punch out the air using your fingertips, then knead it once very lightly. Then shape the dough into a rough rectangle
  • Using a rolling pin roll out the dough into a large rectangle of 16×12 inches. Leaving a gap of 1/2 inch on all sides, spread the filling all over the surface. Sprinkle with chopped fresh coriander (or any other herb of your choice)
  • Now start rolling the dough (like a carpet) starting from the longest side and place the dough seam side down .
  • Grease a large baking tray with butter and gently lift the rolled dough and place it on the tray. Join the ends to form a circle. Gently seal the ends.
  • Using a sharp knife make a series of deep cuts on the outside of the ring about 1 inch apart. Lift each slice and twist it lightly and place it so that the spiral side is facing upwards. Continue twisting all slices in such a way that two consecutive slices are facing each other forming a ‘heart’.
  • Cover the dough with a clean kitchen towel and let it rise for another 45mins – 1 hour or till the dough has doubled.
  • Preheat oven to 220 degrees C. Brush the surface of the dough with olive oil and bake for 10 minutes. Then reduce the heat to 190 degrees C and bake for a further 18-20 minutes or till golden brown. Do not overbake as the surface of the bread will begin to harden. The bread is done when it sounds hollow when tapped on top.
  • Remove from the oven and brush with more garlic butter or olive oil or milk. Let it cool completely before pull out the slices to serve. Enjoy the garlic garland bread plain or with a cheese dip.Do check what the other bread bakers have baked today!

Disclaimer

The nutritional values are only indicative.

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Comments

  1. capri02 says

    Hi Shireen your garland bread looks delicious; can we make the same with wheat flour.Would love to have recipes using wheat flour.I've tried most of your recipes & they are v.good.Keep it up! Love,A.Aurora

    Reply

  2. Shireen says

    @ Aunty Aurora: Thanks for your lovely comment! Yes, you can certainly try it with wheat flour but it may turn out dense, so I recommend you replace the recipe with half the quantity of whole wheat flour. Once you are satisfied with the results you can try reducing the all purpose flour even more! Good luck!

    Reply

  11. Pavani N says

    So this is your GB-GB 🙂 Looks sooooo pretty Shireen. It looks so soft and fluffy too. I'm sure that garlic butter must have made it taste as good as it looks.

    Reply
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