Description
Easy homemade restaurant (dominos) style garlic bread from scratch ready in simple steps giving you the perfect soft, garlicky bread sticks.
Ingredients
Scale
- 2 1/4 cup + 1 or 2 tbsp all purpose flour (maida)
- 1 tsp salt
- 1/2 cup room temperature milk or lukewarm (microwaved for 10-15 seconds)
- 1/4 cup room temperature water
- 2 tsp sugar (divided: 1 tsp + 1 tsp)
- 1 tsp active dry yeast
- 5 1/2 tbsp soft room temperature butter (divided: 1 tbsp + 1/2 tbsp + 2 tbsp + 1 tbsp + 1 tbsp)
- 1 tbsp garlic (minced)
- 1/2 tbsp dried oregano
- pepper
Instructions
- In a small bowl (katori) add water and microwave for 10 seconds and add sugar and active dry yeast. Mix quickly for just 1-2 seconds with a small spoon and let this bowl sit in a warm place (back to the microwave that is switched OFF) for 15 minutes and let the yeast get activated.
- In the meanwhile, in a large bowl, add 1 1/2 cup of flour, salt, 1 tbsp of soft butter, remaining sugar and warm milk.
- Add the activated yeast mixture to the flour mix. Mix with the help of a wooden spoon until a pasty mixture is formed.
- Add the remaining flour gradually until everything comes together.
- Knead the dough very well for at least 6-8 minutes. Add 1/2 tbsp of butter if there is difficulty and knead further until a soft dough is formed.
- Brush a little bit of butter on the bottom of a clean mixing bowl and transfer the soft dough in it. Apple some melted butter on top of the dough.
- Cover with cling wrap and keep it in a warm place for 1 hour until the dough has doubled (we let the dough rise in switched off microwave)
- In the meanwhile, keep the garlic butter ready by mixing 2 tbsp of soft butter, garlic, oregano and pepper. Mix well and keep aside to be used later.
- After 1 hour the dough would have risen.
- Punch the dough down to knock out the air.
- Divide the dough into two balls.
- With the help of a rolling pin, spread out the dough into a large circle of diameter 10 inches.
- Spread the garlic butter and fold the dough overlapping and forming a semi circle.
- Press the edges so that the bread loaf is fully sealed.
- Transfer carefully to a baking tray lined with parchment paper.
- Repeat the same with the other dough ball.
- With the help of a sharp knife, lightly shape the sticks without cutting entirely till the bottom and only making insertions on the top layer of the semi circle.
- Cover the baking sheet with a large kitchen cloth and transfer to a warm place (switched of oven) and let rise for at least 1 1/2 hours.
- Take the tray out of the oven in the last 15 minutes and pre-heat the oven to 170 degrees for 15 minutes.
- Brush 1 tbsp melted butter on the garlic breads and transfer to oven and bake for 30-35 minutes until the breads are light golden brown and puffed up. (see note 1)
- Immediately after taking them out, brush with remaining 1 tbsp of butter (generously) so that the bread gets soft.
- Cut into bread sticks and enjoy.
Notes
- We used a total of 2 1/4 cup + 1 tbsp flour.
- It is very important to brush butter on baked bread immediately after its baked, to prevent the bread from getting hard.
