What should I make for dinner?
This is a question you often asked, take our brief quiz and well share a recommended recipe favourite with you. Every mom needs to catch a break, especially in the kitchen.
That’s why this Homemade Garlic Onion Bread is the perfect bread, with no leftovers for the next day.
The great thing about Homemade Garlic Onion Bread is that it can be a side for many things and give a new favourite additional taste to soups, chilli, pasta, part of a picnic, and any meat dishes. You name it!
I haven’t bake bread in awhile but I must say I was really missing it. The summer holidays is going great but with the grandchildren being home, bread making has become timeously. I love cooking so no problem.
The reasons for you to love this bread:
- The dough is buttery, soft and easy to work with
- It is perfect for serving the whole family and easy tear apart loaf
- Delicious fresh garlic, herbs and cheese flavour
- It freezes well
You can select any form to make your bread into. I add extra fried bacon of sprinkle with cheese before I bake my bread.
- 1 cup warm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 2 tablespoons unsalted butter softened
- 1 cup milk/water (I used 1%)
- 2 1/2 teaspoons salt
- 5 1/2 - 6 1/2 cups bread flour
- For Topping:
- 1 bulb of garlic mixed
- 1 Onion Finely Chopped
- 1 lemon grated peel
- 1 level teaspoon cayenne pepper
- 8 tablespoons butter melted
- 1/4 cup fresh parsley finely chopped (or 4 teaspoons dried)
- 2 Tablespoon fresh oregano or 1 teaspoon dried oregano
- 250g Diced Bacon pieces (fried)
- 2 teaspoons kosher salt or Cup of grated Cheese
- Put the flour, yeast, sugar and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough.
- Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, make the butter – this is a big batch, to make good use of your time, and you can freeze the extra for rainy days. Use a garlic crusher to crush the garlic into the softened butter, Finely chopped onion, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), oregano, the cayenne and a pinch of salt, then mix it all together.
- Remove one quarter to use in this recipe, then place the rest on a sheet of greaseproof paper, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer.
- After 30 minutes, get the butter out and slice it up to pre-portion, then re-roll and return to the freezer, where it will keep very happily for up to 6 months
- Spread one third of your soft butter portion all around the base and sides of a large metal tray (25cm x 35cm), then scatter in the breadcrumbs and shake around into an even layer so they stick to the butter
- Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows – 5 balls across and 7 balls long is perfect.
- Bomb over another third of the soft butter, in and around the balls. Leave to prove for another 1 hour 30 minutes, or until doubled in size again
- Preheat the oven to 190ºC/375ºF/gas 5
- Sprinkle the bacon on top and then the grated Cheese OR
- Sprinkle the balls with a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden.
- The remaining soft butter and spread it around to give the bread a beautiful shine.