So if you’ve read my post from yesterday, you know that I made yeast. Yes, from scratch! No more worries about running out, lol.
As mentioned in that same post, I made pull-apart garlic bread that came out really nicely. [Below, I’m giving you the full bread recipe again because of the yeast I made from scratch AND below it, is the recipe for the pull-apart garlic bread.]
This recipe is for 2 loaves of bread. I used less than 1/4 of it to make the one pan of pull-apart garlic bread.
INGREDIENTS FOR THE DOUGH
- 3.5 cups all-purpose flour
- 1.5 cups wheat flour
- 1 and 1/3 cups yeast (see my previous day’s recipe)
- 1 and 1/3 cups water & milk mixture (warmed, then cooled down to room temperature) (1/2 cup milk, rest water)
- 3 tbsp oil
- 2 tsp salt
- 1 tsp sugar
- 1 tsp baking powder (not soda)
Using a food processor, I mixed all of the above and made the dough. And since it was past 9 pm when I was done, I allowed the dough to rise overnight.
INGREDIENTS FOR THE GARLIC BREAD
- 1 tbsp parsley
- 1 tbsp minced fresh garlic
- 1 tbsp Olivio (or any butter/oil)
- 1 tsp crushed red pepper
Cut dough into small pieces and place the cut dough balls in a greased pan.
Mix butter, garlic, parsley, and crushed red pepper in a bowl. Brush this mixture over the dough balls liberally.
Bake the garlic bread at 450 for ~12-13 minutes. Then place oven on broil for ~45 seconds or until the tops look golden brown.
- The garlic bread texture was perfect – soft inside and crispy on the outside.