I think we all know the reason for this weeks Bake. I had a craving for some good old garlic bread, rich and buttery- crispy but soft in the middle so I had to take of the challenge and make my own. I have made French baguettes before I think it may have even been my very first #Willeysweeklybake ! I decided to make two filling traditional garlic butter with parsley and sundried tomato with mozzarella to satisfy the cheese craving also. They were both lush and I am really pleased with how they turned out. And definitely a recipe I will be repeating which is relatively straightforward but also quite impressive.
- 500g Strong white bread flour
- 10g Sea Salt
- 10g Fast Action Dried Yeast
- 360ml Water
- Olive Oil for Kneading
- 25g Mozzerella
- 40g Sun Dried tomaotes
- 1/2 Handful of fresh parsley
- 3-4 Garlic cloves (depends on the size of cloves and how garlicky you like it)
- 100g Salted Butter
- Weigh out the flour, salt and yeast into a large bowl, add the water and mix until the dough comes together.
- On a clean work surface add a little oil and tip the dough out and knead for about 10 minutes until soft and less sticky, try not to add more flour as this will make the bread tougher. Make sure to work the dough so that the gluten is really stretchy.
- Lightly oil a square or rectangular Tupperware large enough for the dough to sit in and double in size. Mine wasn’t quite big enough so I didn’t out the lid on and just put the tub inside a plastic bag.
- Leave to prove for about 1 hour or until doubled in size.
- Make the garlic butter by Finley chopping the parsley and crushing the garlic cloves and mix into the softened butter, you may need to microwave it to get it runny enough to mix.
- Freeze the garlic butter until solid enough to shape and roll then place in the fridge until needed.
- Chop the mozzerella into small pieces as well as the sun dried tomatoes and place to one side.
- To shape the dough first cut into quaters, to keep the irregular air bubbles try not to loose too much if the air, roll lightly into four sausages and place on baking tray using paper or telflon sheets to stop the baguettes from sticking together.
- Place the trays into plastic bags and leave to rise again for 1 hour. Pre bake the oven to 220 degrees celsius
- Bake the baguettes in the oven for 15 minutes until par baked, then remove and cut slices into the dough and add the fillings between each slice.
- Put back in the oven and bake for a further 10-12 minutes until the fillings have melted and the bread is golden.