Pain D 'ail (garlic Bread) Recipe

The best delicious Pain D 'ail (garlic Bread) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pain D 'ail (garlic Bread) recipe today!

Hello my friends, this Pain D 'ail (garlic Bread) recipe will not disappoint, I promise! Made with simple ingredients, our Pain D 'ail (garlic Bread) is amazingly delicious, and addictive, everyone will be asking for more Pain D 'ail (garlic Bread).

What Makes This Pain D 'ail (garlic Bread) Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pain D 'ail (garlic Bread).

Ready to make this Pain D 'ail (garlic Bread) Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


8 To 10 garlic cloves, peeled
(use less if you want just
A hint of garlic
1/4 c (1/2 stick) butter, room
Temperature
5 To 5 1/2 cups bread flour
(divided use)
1 pk Dry yeast
2 ts Salt
1 tb Sugar
1/3 c Nonfat dry milk
2 1/4 c Hot water (120 F to 130 F)

Pound garlic into a smooth paste in mortar or put through garlic press. Mix
softened butter with garlic. Set aside. Grease 2 medium (8×4 inch) loaf
pans. Measure 3 cups flour into mixer bowl and add yeast, salt, sugar and
dry milk. Stir to blend. Using flat beater attachment and with mixer
running, pour in water to form thick batter. Drop in garlic butter mixture
and mix 2 minutes at medium speed. Add rema When dough clings to flat
beater without mixing, attach dough hook. Add more flour if necessary to
form a soft ball around revolving hook. If dough clings to side of bowl,
add light sprinkles of flour. Knead in the mixer for 10 minutes, or turn
dough onto floured work surface and knead by hand until dough is soft and
elastic. Add sprinkles of flour if dough is sticky. Place dough in greased
bowl, cover tightly with plastic wrap and leave in a warm place until
doubled in volume, 45 minutes to 1 hour. Turn dough onto floured work
surface, knead briefly to push out air bubbles and divide in half. Press
each half into flat oval, about the length of each pan. Fold in half
lengthwise, pinch seam together, tuck in ends and drop seam side down into
baking pa Preheat oven to 375 F. Bake dough on middle shelf of oven for 40
minutes. Loaves will be light brown. To test for doneness, turn 1 loaf out
of pan and thump bottom crust. It should sound hard and hollow. If not,
return to oven, without pan, for 5 to 10 minutes. Turn loaves out of pans
onto racks to cool. Makes 12 slices each.

Per slice: Calories 124 Fat 3g Cholesterol 6 mg Sodium 208 mg Percent
calories from fat 20%

KRT News Service/”Bernard Clayton’s New Complete Book of Breads ” Dallas
Morning News 9/18/96 Typos by Bobbie Beers

Yields
4 Servings



Leave a Reply

Your email address will not be published.