Garlic Bread Recipe

How to Make Soft, Foldable Garlic Bread Made with yeast. Use these simple bread dip, wrap and bread pizza.

Lately, I’ve been tilting this coat bread. I use them to dip them in my favorite dipping sauces, love them as folded sandwiches, and even use them as the basis for this Margherita Flatbread pizza.

The secret to these big breads is olive oil, and we infused with fresh garlic and sesame seeds. We use the same trick when making homemade garlic and herbal crepes. The infused olive oil adds a lot of flavor. We use yeast in this recipe. If you need a faster recipe without yeast, see Soybean-free bread.

Key Ingredients

• Garlic Olive Oil: To inject as much garlic flavor into these flavors as possible, we use fresh garlic, sesame seeds and high-temperature olive oil to make flavored olive oil. Sesame seeds add nutty flavor and a little crunch.
• flour: I use regular all-around flour in this recipe, but bread flour or “00” flour (I use it for pizza dough) also works well.
• yeast: Use active dry yeast or instant yeast in this recipe. I call for active drying in the recipe, but you can replace instant yeast without any changes. If you don’t have yeast, make our simple bread (no yeast).
• Sugar and salt: I like to add a little sugar or honey to start the yeast and then season the dough with salt (otherwise, the taste won’t be great).

How to make garlic bread

We will make garlic olive oil first. I added olive oil, fresh garlic and sesame seeds in a small skillet over low heat until it smelled like roasted garlic. I love the sesame seeds in this bread recipe. They added some crunch and nuts. I especially like Hummus, which contains tahini, which is made with sesame seeds.

To make bread dough we need yeast, water, sugar, flour and salt. Sugar can make the yeast have a start – you only need 1/2 teaspoon. Yeast helps ferment the dough, making it so soft and foldable (same for homemade pita bread). If you don’t have any yeast you can still make big bread – we recommend you skip to this boring bread recipe.

The dough is similar to the dough in our bakery. We combine all the ingredients and knead them 10 to 15 times. That’s it, and the dough continues to be validated, which takes 1 hour at room temperature.

To make the dough the day before, stay overnight in the refrigerator. You can do the same with our simple pizza dough. The cool air in the refrigerator slows down the yeast, but after spending overnight in the refrigerator, it rises enough time to cook the bread.

To cook bread, push them out (or use the finger tips in the photo below) and cook over medium heat until puffed and cooked in the middle. Use a heavy skillet or baking dish. I use a baking tray for pictures of the bread – I love the barbecue traces!

Provide advice

• Dipping sauce: Dip this homemade loaf in dipping sauces such as our baba ganoush (grilled eggplant dip), roasted red pepper hummus, our hummus and ground beef and mint, or this simple crab dip, is deliciously hot or cold.
• As a folded sandwich: Stuff fresh vegetables into bread, cooked chicken, chicken salad, egg salad, snack salmon or falafel.
• Soup: Dip this soft bread into soups, such as our creamy vegetable soup, this simple bean chili, classic bean chili pepper or this roasted cauliflower soup.
• Making pizza: We also love using these as the basis for these simple big bread pizzas.