Soft, Crusty Garlic Bread From Scratch

Name: Soft, Crusty Garlic Bread From Scratch
Prep time: 10 min
Cook time: 45 min
Total time: 2 h 25 min
Ingredients: 410 g of bleached all-purpose flour; 2 tsp of instant red yeast (8 g); 1 tsp of granulated sugar (5 g); 1 tsp of table salt (8 g); 1 cup of water (230 g); 2 tbsp of extra-virgin olive oil (30 g); 4 tbsp of salted butter (55 g); 4 sprigs of curly parsley (yields 2 tsp or 2 g when finely chopped); 4 cloves of garlic (10 g); ½ tsp of granulated garlic powder (2 g); 1 tsp of extra-virgin olive oil (4.5 g); ¼ cup of shredded Parmigiano Reggiano (27 g)

frominsearchoflostflavors.com www.insearchoflostflavors.com/recipes/fluffy-garlic-parmesan-bread-from-scratch

A satisfyingly crunchy garlic bread that’s still soft and fluffy on the inside. I love savoring the delicious garlic parsley butter that seeps inside.

2 hr 25 min

cook 45 min

Ingredients

Instructions

Take out the salted butter for the garlic topping and let it soften at room temperature for 1.5 hours.
Mix together the dry ingredients for the bread dough. Add the wet ingredients to the dry ingredients. Mix and knead the dough for 5 minutes on low speed (KitchenAid setting #2).
Shape the dough into a smooth ball by tucking in the corners. Cover the dough with cling wrap and let it rest for 1 hour, until it doubles in size.
After the first rise, flatten the dough into a medium rectangle on a sheet of parchment paper. Stretch out the top two corners, then fold them along the centerline of the dough rectangle, gently tucking in the seams.
Fold the dough between the corners onto the centerline as well, tucking the seams so that the dough is stable. Repeat the 3 folds and tucking on the other side of the dough.
Now fold the entire dough in half along the centerline. Pinch the seam shut and tuck in the pointy ends. Roll the dough towards you so that the new seam sits on the bottom.
Cover the shaped dough with cling wrap and let it rest for 30 minutes until puffy.
After the second rise, score the dough to let the steam escape while baking. Use a sharp knife to make three long cuts about a half inch deep on the surface of the dough.
Bake the bread at 400°F for about 27 minutes, until evenly golden brown. Cool the bread to room temperature. Meanwhile, make the garlic topping.
Remove the stems of the curly parsley. Finely chop the parsley leaves until you have 2 tsp (2 g), then add it to the softened butter.
Finely mince the garlic cloves and add them to the topping mixture.
Next, add the granulated garlic powder, extra-virgin olive oil, and shredded Parmigiano Reggiano. Mix until the topping mixture is uniform.
Slice the cooled bread in half like you are making an open-faced sandwich. Store half of the bread for later.
Spread the topping mixture in an even layer on the face of the bread.
Place the garlic bread on a baking rack over a baking pan. Bake the garlic bread at 400°F for 18 minutes, rotating halfway for even browning.
Use a pair of tongs and a serrated bread knife to slice the bread crosswise into 5 large pieces. Use gentle sawing motions to cut through the crispy crust without flattening the bread.