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Serves: 2 Loaves of bread
5 cloves of garlic
1.5 tablespoons of dry yeast
2 cups of warm water
1/2 cup of sugar
1/4 cup of olive oil
1 tablespoon of garlic salt
5-6 cups of flour
Before you begin, dice 5 cloves of garlic and soak them in the olive oil for as long as possible before making this bread. Several days is best. Leave the garlic large enough to strain out later.
Using a standing mixer with a bread hook, combine warm water and sugar. Add yeast giving a gentle stir.
Wait approximately 5 minutes for the yeast to feed and form a foam on top covering all of the water. This step is critical before moving on.
Strain your olive oil through cheesecloth removing all the garlic chunks. These can be used for dinner!
Once your yeast has formed a foam top, add 1/4 cup of olive oil, 1 tablespoon of garlic salt, and 1 cup of flour. Mix on low 1 minute.
Add 2 more cups of flour and mix until combined.
Add 1 cup of flour as needed until the bread dough pulls away from the sides of the mixing bowl cleanly.
Have your mixer knead the dough for 7 minutes on speed level 1 or 2. This should look like all of the dough attached to the hook spinning around for the 7 minutes. if your dough is not attached, Add small bits of flour until it does.
Remove the dough, and place it in a large bowl oiled with the garlic-infused olive oil. Allow it to rise until it doubles in size. This should take around 1 hour. If the bread dough is not rising, place the bowl in a warmer area. Heat encourages it to rise.
Once the dough has doubled in size, punch down the dough kneading it for 1 minute.
Form the dough in bread containers or in dinner rolls. Allow to rise and double in size once more.
Pre-heat oven to 350 degrees F.
Line baking dishes with parchment paper. It makes for extremely easy removal and pretty bread!
Brush on melted butter and sprinkle with garlic salt. Rosemary is also a delicious addition on top. Place bread into the oven until the bread’s internal temperature reaches 190 degrees F. This should take around 25 minutes for a loaf and less for dinner rolls.
Do not allow the bread to exceed 200 degrees F.
Remove the bread from the oven and immediately remove the bread from the baking container. Otherwise, you risk soggy edges. Allow to cool and ENJOY The Best Homemade Garlic Bread You Have Ever Had!
This bread is easily stored in a gallon-sized bag for up to 1 week. It can even be frozen and thawed.
After 1 week it becomes a bit crumbly. At this point, I make homemade croutons for our salads. Cut any remaining bread into crouton size cubes, brush with melted butter, sprinkle with garlic salt, and bake at 350 degrees until lightly toasted.
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