Braided Garlic Bread

Braided with roasted garlic paste spread between the layers of dough, this garlic bread can be devoured right out of the oven or served with a bowl of soup.

Braided Garlic Bread

Crisp crust, super soft interior and swirled with aromatic roasted garlic – this bread pairs absolutely perfectly with soup. And it’s vegan! Take your garlic bread game up a notch with this beautiful roasted garlic braid.

Click here for instructions on how to roast the garlic.

Braided Garlic Bread
 
Prep Time
Cook Time
Total Time
 
Braided with roasted garlic paste spread between the layers of dough, this garlic bread can be devoured right out of the oven or served with a bowl of soup.
Author:
Recipe Type: Bread
Serves: 1 loaf
Ingredients
  • 350g (2⅘ cups, spooned & scraped) all-purpose flour
  • ½ teaspoon fine salt
  • ½ teaspoon instant yeast
  • 185g (4/5 cup) water, room temperature
  • 30ml (2 Tbsp) olive oil
  • 1 whole head garlic
  • 1 tsp olive oil
  • additional oil for brushing
Instructions
  1. Whisk together the flour, salt and yeast in a mixing bowl or the bowl of a stand mixer.
  2. Add the water and mix to a shaggy dough, then add the 30ml (2 Tbsp) olive oil and mix to combine.
  3. Knead the dough for about 8 minutes until soft and smooth.
  4. Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and allow to rise until doubled in size. This can take up to three hours, depending on ambient temperature.
Roasted Garlic Paste
  1. Click the link above for instructions.
Assembly
  1. Squeeze the garlic cloves out of their skins into a small bowl, keeping as much of the oil as possible. Use a small fork to mash it to a smooth paste, adding a little more oil if necessary.
  2. Punch down the dough and knead it together, then divide into three equal portions.
  3. Roll each portion out to a roughly rectangular shape about 10cm (4?) wide and 35cm (14?) long and spread each portion with the garlic paste.
  4. Roll the dough into long sausages, pinch them all together at one end and braid the three strands together. Pinch the other end together and transfer to a paper-lined baking sheet.
  5. Cover with a clean kitchen towel, allow to rise until doubled in size, about 1 hour, and preheat oven to 230°C / 450°F / gas mark 8.
  6. Brush the top with a little olive oil and bake in centre of oven until golden brown, about 25 minutes.
  7. Serve warm or at room temperature.

 

Rachael Hooper

I live in Geneva, Switzerland, where I moved with my family from Australia in 2001. I have a husband whom I adore, two adult sons and a delightful daughter-in-law, I’m an EFL teacher, I love to travel and I spend as much time as possible in the kitchen. Cooking, for me, is all about sharing delicious, healthy and sometimes wickedly indulgent food – either literally, at the table, or metaphorically, via the internet. I have a burning passion for Italian food, I also dabble in Middle Eastern, French and Asian cooking, as well as trying my hand at cakes, desserts and breads. In fact, baking has become a bit of an obsession! I’m always ready for a challenge and I have developed a “never-say-die” attitude in the kitchen.

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