GARLIC-HERB BRAID RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 1 loaf (16 slices).
|4 to 4-1/2 cups all-purpose flour|
|3 tablespoons sugar|
|2 packages (1/4 ounce each) quick-rise yeast|
|2 teaspoons dried basil|
|1-3/4 teaspoons dill weed|
|1-1/2 teaspoons salt|
|3/4 teaspoon garlic powder|
|3/4 teaspoon dried rosemary, crushed|
|3/4 cup 2% milk|
|1/2 cup water|
|1/4 cup butter, cubed|
|1 large egg, room temperature|
|1 tablespoon butter, melted|
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
Calories 169 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 257mg sodium, CarbohydrateContent 27g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
EASY GARLIC HERB SANDWICH BREAD – SARAH’S VEGAN KITCHEN
Provided by: Sarah Sullivan
Total time: 37 minutes
Prep time: -461549 hours 9 minutes30S
Cook time: -461549 hours 9 minutes30S
|3 cups all-purpose flour (plus more for kneading)|
|1 cup unsweetened plain plant milk|
|1 (0.25 oz) packet active dry yeast, or 2 scant teaspoons instant yeast|
|1 heaping teaspoon dried basil|
|1 heaping teaspoon dried oregano|
|1 tablespoon dried rosemary, crushed|
|1 teaspoon onion powder|
|3-4 large cloves garlic, minced; or 1 teaspoon garlic powder|
|2 teaspoons salt|
|1 tablespoon granulated sugar|
|3 tablespoons olive oil|
- Pour lukewarm milk into the bowl of a stand mixer (or a large mixing bowl if preparing by hand). Stir in sugar and sprinkle in yeast. Proof for 10 minutes to ensure that your yeast is alive. While your yeast proofs, whisk together all dry ingredients (including minced garlic) in a separate bowl.
- Add olive oil into wet ingredients. Dump in dry ingredients. If preparing with a stand mixer, mix on medium speed with the paddle attachment until the dough comes together in one shaggy mass. If preparing by hand, just stir until all the ingredients are combined and there’s no dry flour left in the bowl.
- , switch to the dough hook attachment and knead at a medium speed for 5-8 minutes. The dough should be slightly tacky but still clear the sides of the bowl (see image). If it’s on the sticky side, add in extra flour a tablespoon at a time until the dough clears the sides of the bowl. If preparing by hand, knead on a lightly floured surface for about 10 minutes. Again, the dough should be slightly tacky but not so sticky that’s it’s difficult to handle. Knead in extra flour a tablespoon at a time until the dough no longer sticks to your fingers or your work surface.
- When you’re done kneading, the dough should be smooth and elastic, and should spring back when gently poked. Place your dough into a lightly oiled bowl and give it a flip so that there’s oil coating all surfaces of the dough. Cover with a damp towel or plastic wrap, place in a warm spot, and allow to rise until roughly doubled in size. (This should take between 1 and 2 hours depending on the temperature of your kitchen. In cold winter months, it might take the full two hours.)
- Turn risen dough out onto a lightly floured surface and flatten it into a rectangle, then roll into a log about 8″ long. Transfer to a lightly greased 9″x5″ loaf pan. Cover with plastic or a damp towel and allow to rise an additional 30 minutes to 1 hour, or until loaf has risen just about an inch past the height of the loaf pan. Near the end of the rising time, preheat oven to 350°F.
- Bake for 35-40 minutes, until deep golden brown. If it starts to get a little too dark, tent it with a sheet of foil. When it’s ready, the loaf will sound hollow when tapped on the bottom. (If you have a thermometer, you can check that the internal temperature is between 190°F – 195°F.)
- Transfer to a rack to cool entirely before cutting. Store in an airtight container for up to a week at room temperature, or for longer if refrigerated.
MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD | MARTHA STEWART
Provided by: Greg Lofts
Total time: 1 hours 40 minutes
Prep time: 20 minutes
|2 2/3 cups unbleached bread flour, plus more for dusting|
|1 1/2 teaspoons active dry yeast (not rapid-rise)|
|2 teaspoons kosher salt (we use Diamond Crystal)|
|1 cup warm water|
|6 tablespoons extra-virgin olive oil, divided, plus more for drizzling|
|12 ounces whole or part-skim low-moisture mozzarella, such as Polly-O, thinly sliced|
|1/2 ounce Parmigiano-Reggiano, finely grated (1/3 cup)|
|2 tablespoons minced garlic (from 5 to 6 cloves)|
|1 1/2 teaspoons dried Italian seasoning|
|3 tablespoons finely chopped fresh parsley|
|1/4 to 1/2 teaspoon red-pepper flakes|
|2 tablespoons sesame seeds|
|Warm marinara sauce, for serving (optional)|
- In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
- Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
- Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
- Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
- Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
- Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.