Hey guys! 🙂
Today’s recipe combines some of the most delicious things in the world: crunchy bread laced with garlic-parsley butter, jalapenos and cheese. Can it get any better? Uh-uh, I didn’t think so.
I only have two hands, so between taking photos and making this, my photos turned out blurry. But eh, you get the idea. However, the respect I have for all those other bloggers that have AMAZING photos to go along with their recipes has shot up. I mean, come on, how are you guys even doing this? Are you all secretly aliens with some extra hands? Can I join your league, please?
Now I’m veering off topic, so let’s get back to the recipe:
This is a lean dough, which means that it is not enriched with any kind of fat in the form of butter, oil or yolks. This makes a crusty, crunchy bread.
Makes: 4 wreaths 10cms in diameter ; Duration: 30 minutes
All-purpose flour – 360gms
Water – 180ml
Dry yeast – 10gms
Salt – 4gms
Sugar – 4gms
Grated cheese – 50gms
Parsley-garlic butter – 20gms (recipe below)
1.Preheat oven at 180 degree C.
2.Dissolve the yeast in about 20ml of water with the sugar. Let it sit.
where all the magic begins!
3.Combine salt and flour. Make a crater in the flour; add the yeast solution and water. The water MUST be LUKEWARM, as temperature is crucial in yeast activation. If the water is too hot, you will deactivate the yeast, too cold and they will not care and stay inactive. (I’m beginning to realize that this sounds a lot like the process of attracting a woman! :P) Combine till it forms dough. Knead the dough till it is smooth and elastic. Kneading is important, since this develops the gluten in the flour, giving it that coveted chewiness.
4.Make a ball of the dough and place it in a greased bowl. Keep it some place warm and let rise for 30 minutes. This is called proofing.
5.Roll out the dough into a rectangle. Spread the rectangle with the butter. Sprinkle with cheese. Cut the rectangle into half lengthwise.
6.Roll each piece into a log. Cut each log in half.
7.Now twist two halves into a braid, ensuring that the filling part always faces up.
8.Cut the braid in half and make a wreath from each piece. Brush each wreath with melted butter.
9.Place the wreaths on a well-greased tray and let them rise for 30 minutes. Bake till golden and the bottom sounds hollow when tapped.
In hindsight, I realized that this is a rougher version of laminated dough 😀 Hence the gorgeous layers. Yasss!
You can customize this butter by adding whatever seasoning and herbs you like.
Makes: enough for the above quantity of dough, Duration: 15minutes
Salted butter – 20gms
Parsley, finely chopped – 2tbsps
Jalapenos, finely chopped – 2tbsps
Garlic bread seasoning – 2tbsps or
Garlic, finely chopped – 1tbsp
- Cream all together.
And that’s all, folks!
nom nom nom! crunchy buttery goodness!