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Saturday, September 20, 2014

Champion Garlic Bread


When I saw Zoe baked this garlic bread, I was so tempted as her bread looks so soft and delicious.  I know my sons love garlic bread too so I baked it as soon as I ran out of bread.  I cut the slit too deep and ended up with opened bread lol!  Never mind, the taste was very good still. Do give it a try!
One bite and I am in garlic heaven lol!
Champion Garlic Bread adapted from Zoe of Bake for Happy Kids

Makes 6
I am just putting in the bread maker method to shorten the recipe:P

For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
50g unsalted butter, softened- I used salted butter
3 tbsp minced fresh parsley leaves - I used scallions
1/2 tsp salt - omitted

Preheat oven to 425°F or 200°C fan forced.

Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 mins and allow garlic to cool completely.

Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine. Set aside and wait for the bread dough to be ready.

For the champion bread dough:
300g bread flour
25g sugar
1 tsp salt
15g unsalted butter, soften at room temperature
3/4 tsp instant dry yeast
200ml milk, lukewarm* - I just use milk direct from fridge




*The milk in this recipe doesn't require scalding but need to be lukewarm or at least room temperature for efficient proving.

Using a breadmaker, mix all dough ingredients and knead into a smooth and elastic dough (should pass the window pane test) and allow it to prove for 1 hr. At this point, you can either store the dough in the fridge to use it on the next day or use it now.

After proofing, divide dough into 6 equal portions, then allow to rest for another 10 mins. Flatten each portion of dough, spread a thin layer of garlic butter and roll it into oblong shape. Repeat the same shaping method with the rest of the dough. Place them on a baking tray lined with baking paper and allow them to rise for another 1 hr or until doubled in size.

Chill the left-over garlic butter in the freezer until firm.

Egg wash for baking:
1 egg yolk
1 tbsp milk

Preheat oven to 180°C or 160°C fan forced.

Beat both egg yolk and milk roughly with a fork until combined.

Apply egg wash on the surfaces of the dough. Cut the center of each with sharp knife. Place 1/6 of the frozen garlic butter onto the slit. Repeat this step with the rest of the dough.

Bake at 180°C (or 160°C fan forced) for 17 mins or until golden brown. Transfer the breads immediately onto a wire rack to cool. Serve when they are slightly warm or at room temperature.


Soft and fluffy, very satisfying!

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