Homemade Garlic Loaf Bread Recipe

Garlic Loaf is a spicy bread loaf made using garlic paste which is incorporated while making the loaf. You will need instant dry yeast to make this bread. You can easily cut slices of this loaf and make restaurant style garlic breads topped with mozzarella and processed cheese and toppings. The process is little lengthy but the efforts are worth putting in to. Do try this today!

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INGREDIENTS:

2 1/2 cup All Purpose Flour (Maida)

1 Tbsp Sugar

3 Tbsp Oil

1 1/4 Tsp Instant Dry Yeast

1/2 Tsp Salt

1/2 Cup Lukewarm Milk

1/2 Cup Lukewarm Water + 1-2 Tbsp or as needed

1 Tbsp Garlic Paste

2 Tsp Oil/Butter for brushing

1 Tsp Poppy Seeds

Oregano & Mixed Herbs for garnish (optional)

SERVES: Makes 2 Garlic Bread Loafs

PREPARATION TIME: 15 Mins

PROVING TIME: 1 Hour 15 Mins

BAKING TIME: 35-40 Mins

TOTAL TIME: 2 Hours 10 Mins

* 1 CUP = 240 ML

METHOD:

1. In a big bowl, add flour, yeast, sugar & salt. Mix it. 

2. Add lukewarm milk & water and knead a soft dough. 

3. Take the dough on kitchen counter & add 1 Tbsp oil. Knead forward and backward for 10 minutes till smooth. Beat by throwing the dough once or twice.

4. After 10 minutes the dough will be soft and not sticky anymore and can be rolled easily in to a ball with hands.

5. Grease a big bowl with oil. Place the dough in it and even the dough with your hands.

6. Cover with cling wrap  or a plate and prove it for 1 hour in a dark place. Do not over prove or else the dough will taste sour.

7. Meanwhile, heat 2 Tbsp oil & add garlic paste to it. Mix and keep it aside. 

8. After 1 hour it will double in volume. Punch it down and knead again for 1-2 mins. 

9. Divide the dough into two equal portions (approx. 260 gm each). 

10. Using a rolling pin, roll each portion into a rectangle shape. 

11. Apply garlic oil generously with a brush on the rolled dough. 

12. Tightly roll the rectangle into a log shape.  

13. Place both the loafs on two different aluminium foils and pull the foil along the sides. It helps in making the bread rise vertically rather than horizontally. 

14. Lift the loafs with aluminium foils and place it on the baking tray directly towards the edge. 

15. Cover loosely with a cloth and keep it in dark place for second proving for 30 mins.

16. In the meantime, pre-heat the oven at 180C/350F for 10-12 mins. 

17. After 30 mins, apply remaining garlic oil on the top of the loaf & sprinkle poppy seeds, oregano & mixed herbs.  

18. Place the baking tray at the centre rack (both rods on) & bake at 180C for 30 mins or until a golden crust forms on top. 

19. Once baked, remove the Garlic Bread Loafs from the Oven & brush it generously with melted butter or oil.  

20. Transfer the bread to a cooling rack & allow it to cool completely for 1-2 hours.

21. Slice the bread & serve!

TIPS:

1. Dough will feel sticky at the starting but do not add more flour to it. It will become smooth after kneading for 10 mins. 

2. Make sure to roll the dough tightly in a log shape or else there can be visible gaps once the bread is baked. 

3. If substituting Active Dry Yeast for Instant Yeast then add the yeast & sugar to lukewarm water (listed in ingredients above). Cover and allow to it activate for 10 mins. Once it is frothy & bubbly add it to the dough mixture.

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