Baking · serves 2

Garlic Bread from Scratch

Better than any frozen one, and the dough takes ten minutes of work.

120 min Some work Vegetarian

Ingredients

  • 3 cups maida
  • 2 tsp instant yeast
  • 1.5 tsp salt
  • 1 tsp sugar
  • 1 cup warm milk
  • 2 tbsp oil
  • Topping: 100g soft butter, 10 garlic cloves crushed, 1/4 cup parsley or coriander, 1 tsp chilli flakes, 1 cup grated cheese

Method

  1. Dough: mix, knead 8 minutes until smooth, rise 1 hour until doubled.
  2. Garlic butter: mash soft butter with crushed garlic, herbs, chilli flakes and salt. Make it while the dough rises so the garlic infuses.
  3. Roll the dough into an oval about 1.5cm thick on a tray.
  4. Spread half the garlic butter, then cheese. Second rise 25 minutes.
  5. 220°C for 15-18 minutes until deep golden.
  6. Rest of the garlic butter brushed on the moment it leaves the oven — that's when it soaks in. Cut into strips.

Questions people ask about Garlic Bread from Scratch

How long does Garlic Bread from Scratch take?

About 120 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Garlic Bread from Scratch?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Garlic Bread from Scratch ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Garlic Bread from Scratch vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Garlic Bread from Scratch?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Garlic Bread from Scratch?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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