Don’t you just hate those moments when you’ve ran out of bread to use for lunch the next day and you also want some garlic bread but don’t have enough flour to make both a loaf and a garlic bread? I had this dilemma and figured that I would just have to do without the garlic bread. that was until I had one of those lightbulb moments and decided to make a storecupboard/fridge herby garlic bread.
To make this loaf you will need:
500g strong white bread flour
7g sachet easy-bake dried yeast
1 clove of garlic crushed
squeeze of tomato puree
sprinkle of dried herbs
handful of grated cheese
1½ tsp salt
1 tbsp soft butter
Start by mixing the flour, yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm water and mix with a pallet knife or your hands if you prefer. Mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Add your extras and mix well, gather it into a ball with your hands.
Knead the dough on a lightly floured surface for 8-10 mins until it feels smooth and elastic. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave until doubled in size, light and springy.
Knock back the dough by gently kneading. place into a loaf tin, cover with a clean dry tea towel and leave until about doubled in size.
Place in a preheated oven 180C fan and bake for 30-35 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
Enjoy smothered with salted butter.