Garlic In the Bread

28 Nov

We’ve talked about my family’s love of all things bread, and my own personal addition to really good garlic bread. Garlic and butter and carbs–I mean, really. What’s not to like?

I started thinking, though, that it’s kind of a pain to have to get bread and slice it and butter it and put seasoning on it and broil it, especially on nights you’re in a hurry or eating leftover pasta. You can zap last night’s dinner in, what, a minute? But making the garlic bread for night 2 of a meal kind of takes the quick-and-easy out of leftover night.

And so, I came up with this–it’s a basic Mark Bittman bread recipe that couldn’t be simpler, doctored up with garlic bread spice baked right into it. You make the bread, wrap it in plastic, and give it a few days (or eat it right away–whatever works). And then, when you get your leftover Italian food out to give it a spin in the food nuker, you just slice off the appropriate amount of this bread and pop it into your toaster. A little bit of butter at the end, and voila. Garlic bread.

Nice, no?

We ate this for two nights and the kids devoured it. Don’t skip the toasting part, though–it’s not nearly as good in its plain-bread state as it is with a little crunch to it. This will freeze nicely, so it’s totally fine to wrap up whatever part you don’t eat right away and save it for your next go-round of spaghetti or whatever. I’m thinking this would also be a great bread to toast, slather with tomato sauce, sprinkle with Parmesan, and lay a poached egg on top of for breakfast. In fact, I may have to try that tomorrow.

Bread with the garlic baked in–it just doesn’t get a whole lot easier. You need:

3 cups of bread flour

2 tsp yeast

1/2 tsp salt

1 cup warm water

1/4 cup olive oil

3 tbsp garlic bread spice (either the recipe I shared a few weeks back or whatever you like)

Combine all of the ingredients in your bread machine and run it through the dough cycle.

If you don’t have a bread machine, combine all the ingredients with your mixer and knead it by hand for about five minutes, and then let it rest and rise for about 45 minutes or so.

Heat your oven to 425 degrees. Line a baking sheet with parchment paper or spray it with cooking spray.

Punch the dough down. Lay it on your baking sheet and roll and convince it into a log–mine was about 14 inches long by 4 inches wide or so:

Cover that with a clean dish towel and let it rise about a half-hour. Brush it with water and put it into the oven for 15 minutes. Then, lower your temperature to 350 and let it bake about another half-hour, until it’s golden brown and baked through.

Remove it from the oven, let it cool, and slice and toast.

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2 Responses to “Garlic In the Bread”

  1. Zee @ The Recipe Code November 29, 2011 at 4:47 am #

    I have been looking for a good bread recipe for quite some time.. this looks easy and Ill give it a try soon.. Was it soft?

  2. Deanna R. Jones April 8, 2015 at 6:55 pm #

    Thanks for the recipe. I absolutely love eating garlic bread. It’s a good thing that I came across this recipe just now, because tonight is spaghetti alfredo night. A freshly baked loaf of garlic bread would be perfect to compliment tonight’s main dish.

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