Garlic bread baguettes
Omg !!! its mouth watering snack Garlic bread. The ultimate in comfort food, this simple snack was elevated to superstar status back in 2003 by Bolton-born Peter Kay’s famous sketch. Since then, it’s become nigh on impossible for people in the UK to pass a packet,
Even for me, its much familiar to me once i have moved to UK then its becoming my all time favorite snack,i usually buy it from the supermarkets or in the town bakeries but i want to try out this at home , two three times i got failed ,it doesn't come out well but i didn't lose my hope ,i gave a last try, oh yes it turn out out really crunchy on the outside and soft on the inside without turning all mushy. come lets make 2 baguettes
For the baguettes:
🥖oil or butter for greasing
🥖250 grams bread flour
🥖1 teaspoon active dry yeast
🥖1 teaspoon salt
For Garlic butter Filling :
🧀12 tablespoons unsalted butter, room temperature oil.
🧀1\2 tblsp olive oil (optional).
🧀3 to 4 garlic cloves.
🧀3 tablespoons finely chopped parsley.
Method :
Start by making the baguettes. Lightly oil a large bowl, now add the flour, yeast, and salt. While mixing the dough , add water, a 1/8 cup at a time, but do not exceed 3/4 cup, until the dough comes together. continue mixing for about 5 minutes, until you have a smooth, elastic dough.
Shape the dough into a ball, transfer it to the oiled bowl, and cover the whole thing with a tea towel. Leave the dough until it has doubled in size, about 1 hour.
Once your dough has doubled in size in the bowl, tip the dough onto a floured work surface and cut it into two equal-sized pieces.
Gently flatten one piece of dough into an oblong shape and, starting at one end, fold one third into the center, then fold the other third so that they two ends meet in the middle without overlapping. Then, fold in half lengthwise, like a hot dog. Place the dough seam-side down and gently roll it out so that the ends taper slightly. Place it on the prepared baguette tray. Repeat with the second piece of dough.
Preheat your oven to 200 degree F. Score the tops with five diagonal cuts and bake for 20 minutes or until lightly golden - you don't want too dark a color as you'll be baking them again with the garlic butter. Remove the bread from the oven and cool it
While the baguettes are baking, make your garlic butter. In a medium bowl, use a fork to mash together the butter and garlic and olive oil for the richness
Stir in the parsley until well combined,
When the baguettes are out of the oven and have cooled completely,
use a knife to cut incisions about an inch apart along the length of each baguette, making sure not to cut the whole way through.
Bake for 10 to 15 minutes at 150º F, opening the foil for the last few minutes to crisp the top.
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