Having a pasta dish? Chilli Con Carne? Well then the side dish has to be a nice slice of garlic bread. Well these will give your dish a little bit extra and will make great snacks for when you just fancy some garlic twists.
I love garlic bread so I wanted to ensure that these twists are fully loaded with garlic that the vampires will stay away for at least a week.
Now I know bread can be a scary thing for some people but you have to try it because there is something about fresh bread that is just great. Now these aren’t ordinary bread but damn when it cooks you get that fresh bread smell infused with a whole lot of garlic.
Just follow the instructions and take your time and don’t ever rush bread. These twists are absolute perfection and will become a staple part of your baking kit.
Now I didn’t add any extra garlic butter to the top but I would recommend doing that step and I defiantly will be doing this the next time I make them well unless you don’t want to much garlic…but is there ever too much garlic?
These go great with pasta, in soup and just dips. Once cooled, you can freeze these ready for the next time you fancy a nice garlic filled twist.
Garlic Twist Bread
- Stand Mixer
- Dough Hook
- 3 Baking Trays
- 350 g Strong White Bread Flour
- 175 g Plain Flour
- 7 g fast action dried yeast
- ½ tsp caster sugar
- 1 tsp salt
- 275 ml whole milk
- 1 Egg
- 100 g Unsalted Butter
- ½ tsp chopped garlic granules
- 1 large garlic bulb roasted
- 1 tbsp olive oil
- Heat the oven to 180degrees/160fan/Gas 4.
- Place the whole, unpeeled bulb of garlic in a piece of foil, drizzle with the olive oil and wrap up tightly. Place in a small baking tray or roasting tin and roast for 35 - 40 minutes until the cloves are tender. Leave the garlic to cool and turn off the oven.
- Meanwhile, mix together both types of flour, along with the yeast, sugar, salt and chopped garlic granules in a stand mixer fitted with a dough hook.
- Gently warm the milk in a microwave. Pour the milk mixture into the mixer bowl with the beaten whole egg and half the butter.
- Mix until combined, then knead, on low-medium speed for 4-5 minutes until smooth and elastic (the dough will be slightly sticky).
- Leave the dough in an oiled bowl to rise for 1 hour until doubled in size. Then add a small amount of oil on the trays to stop the bread sticking.
- Squeeze the soft, cooled garlic cloves into a bowl with the remaining half of the butter and mix until fully incorporated.
- Once the dough has risen, knead it again for 5 minutes then using a rolling pin roll out the dough until about 1cm thick. Spread the garlic butter across the dough ensuring its fully covered.
- Once the dough is covered, cut it into strips that are about 1cm thick then hold both ends and twist. Repeat this until all the dough is in strips and has been twisted.
- Bake in the oven for about 25 - 30 minutes until golden brown.