I just got a cup of flour and added some yeast and salt, added water till the dough felt about right then kneaded it, rolled it into sticks, let the dough rise, covered it in garlic powder, parmesan, and butter and then baked it in a toaster oven.
hamfist !0Ynig1RSDc joined in and replied with this 10 years ago, 1 minute later[^][v]#655,188
nice breadpost
Anonymous C joined in and replied with this 10 years ago, 24 minutes later, 26 minutes after the original post[^][v]#655,190
Toasting in an epic bread?
Anonymous D joined in and replied with this 10 years ago, 46 minutes later, 1 hour after the original post[^][v]#655,195
Any left over?
Covering the bread with Parmesan and butter ok. Garlic powder meh.
Just rub the bread with a fresh garlic clove. You will be so happy. Will work great on the left over sticks.
Anonymous E joined in and replied with this 10 years ago, 28 minutes later, 1 hour after the original post[^][v]#655,197
@previous (D)
Yeah garlic powder is completely useless, and even garlic paste does almost nothing for the flavor. Both of those only add the smell of garlic while cooking and almost no flavor at all. A couple of fresh crushed cloves would actually add garlic flavor, I'm not so sure rubbing would do more than powder or paste though.
This is some sort of USAmerican version of bland bread baked near garlic isn't it?
Anonymous D replied with this 10 years ago, 15 minutes later, 1 hour after the original post[^][v]#655,199
@previous (E)
Powders - Garlic salts and even pastes. They lose the flavor in baking. I have tried just about everything including garlic infused butter. Flavor just bakes out. Trip to Italy where my first taste of basic Bruschetta. Grilled bread rubbed with fresh raw garlic and topped with olive oil and salt.
Do you ever bar-b-Q? Rub some olive oil on a fresh head of garlic and grill it. The sugar in the cloves will caramelize. Cloves become very mild and very sweet. You can also roast the cloves or a head of Garlic in the oven when doing a roast. You really only end up with a hint of garlic when you bake/grill it. Its worthwhile to do as a spread on toast after caramelizing. But not as a substitute for garlic bread.
Next time you have a slice of bread for the toaster - give it a try. Just rub the raw garlic on and I promise you - You will never waste your time doing it any other way.
Anonymous E replied with this 10 years ago, 22 minutes later, 2 hours after the original post[^][v]#655,200
@previous (D)
I don't bake my own bread, but I do make garlic butter for cheesy bacon garlic bread, and I make a grate footy loaf for parties. Thanks
Anonymous F joined in and replied with this 10 years ago, 2 hours later, 4 hours after the original post[^][v]#655,213
@655,199 (D)
It took a trip to Italy for you to use fresh garlic? dunce
Anonymous G joined in and replied with this 10 years ago, 4 hours later, 9 hours after the original post[^][v]#655,223
I'm usually a purist about dough, but sometimes I will add garlic power or bits of fresh chopped garlic into the dough just to have fun. Just add some garlic or basil or whatever in when it's in a batter like consistency as you are gradually adding flour. That can be fun.
I'm a big fan of not measuring things. Once you've done something you should be able to go by feel, or texture, or color, or whatever relevant cues there are available.