Now this is one of the most gorgeous
garlic breads that you have ever tried.
This isn't like one of those loaves where
you stick a bit of butter and garlic in
and everybody wants just to eat small
bits of it some, of it's a bit greasy
some of its a bit tasteless, this is the
sort of garlic bread which you're going
to devour whilst hot and finish it to
the very end, like a tin of Pringles. I
first had these garlic breadsticks
probably 20 years ago, so a big shout-out
to Roccos Pizzas in Hythe. I'll leave a link
to their site down below because they've
been making this for over 20 years and
I'm going to share with you a recipe now
so that you can make them at home and
enjoy some of the best garlic bread in
the world, come on let's get and make it.
Now I've got 450 grams, that's
around about a pound of strong bread
flour. Now feel free to do this in a
mixing bowl but I'm just going to make a
little well in the center, into which I'm
going to add a couple of teaspoons of
instant yeast and a teaspoon of salt but
I'm going to keep that away from the
yeast. Now I've got one cup of warm water
which I'm just going to start to pour
into the center and as I do so I'm just
going to draw the flour in. Now as that
starts to draw together into a paste
like that I'm going to add a couple of
tablespoons of olive oil in. Again using
my fork I'm just going to draw that in
together, then I'm going to pull the
batter off the fork and start to use my
fingers to pull this up into a dough. So
we've got this very loose raggy dough
at the moment, what we're going to start
doing is stretching it out. So use the heel
of your hand, had fold it back, turn it and we're
just going to do this for about 10
minutes until we've incorporated all
this loose flour on the table and we've
got a nice silky dough. So you can see
now after 10 minutes of kneading this is
becoming beautiful and silky and we've
developed this lovely gluten tension, the
dough should spring back like that. I'm
going to divide this up into two equal
pieces then I have a couple of bowls
here, I'm going to put a little bit of
olive oil in, take one of my pieces of
dough and just coat it over. I'm going to
cover them over with plastic wrap to
trap all the moisture in, then I'll find
somewhere in the house that's not too
cold, we're going to leave these for up
to an hour until they've doubled in
size. Now whilst the dough Rises I'm
going to mix up my seasoning and by
mixing it up in a bowl first we'll get a
nice even distribution. I've got about
half a cup of lovely grated parmigiano
cheese, now this is garlic powder it's
very strong so I'm going to put about a
quarter of a teaspoon in there to season
this. I've got some Himalayan rock salt,
now I'm going to take about half a
teaspoon, pop it in there as well and
this is completely optional and I don't
always put it in but I'm going to take
some Oregano, a little dried oregano and
sprinkle that in there, couple of pinches
and mix that through and get a nice even
distribution. That smells absolutely
delicious. The dough has risen
beautifully, I'm going to take a little
bit of semolina flour, sprinkle it over
my counter, then gently, I don't want to
knock all the air out of this, I'm going to
get my dough out, lay it down on the
counter. Now here my method changes from
when I make pizza dough, where I'll
stretch out the dough. I don't want to
stretch it because that will give me
uneven thickness and I want a nice even
thickness on this. So I have a rolling
pin, I'm just going to coat it in a
little flour, I'm just going to knock a
little of the air out of our dough and
we're just going to roll it out. Give it
a quarter turn and then roll it in the
other direction, again we keep turning
this. Now a really important thing is to
not roll past the edge here, I don't want
to pinch this edge of the dough thin. So
we just keep turning and roll, stop short
of the edge and we're going to keep
turning this until we get something
around about maybe 12 - 14 inches in
diameter and you'll see because I'm not
pinching to the edge we've got a lovely
even thickness to our dough. Don't be
tempted to push too hard either we want
a nice even, constant thickness across
the dough, probably around about quarter
of an inch maybe a little bit over. Now
gently get your hands underneath the
dough and lift it up onto a baking tray
and I'm putting it onto baking paper for a
reason which you'll see in a moment. Now
I'm just going to let that relax on the
tray for a while whilst I get on and prepare the
other garlic bread. Now we take our first
pizza base and I'm just going to put
about a tablespoon maybe a tablespoon
and a half of olive oil on there. I'm
going to take a brush and we want to
completely coat the surface of this
bread right the way to the edge.
Then we're going to take that premixed
seasoning and I want to just sprinkle it
evenly over the surface of the garlic
bread, it doesn't need to be too thick
and then I'm going to cut some finger
strips out of the bread. Now the only
reason I put the baking paper on
here really was to protect the surface
of my baking tray. I'm using a pizza
wheel, cutting probably about inch
fingers. Now I'm going to prepare the
second one of these and then we're going
to bake them in a hot oven that's 220
degrees celsius 430 fahrenheit and
they're going to take around about 10 to
12 minutes and they should pop up
beautifully. Now there they are you don't
want to over bake these and the room, the
house smells absolutely gorgeous. Now if
you like whilst it's still hot you can
actually take your your pizza cutter and
just cut these in half but look at that
and that's why I stand by this is the
best pizza bread in the world because
the smell in here and I know every last
bit of this is going to be devoured
before it's had time to cool down. So if
you've enjoyed this video and you decide
to make it let me know in the comments
what you think, share the love, give this
a thumbs up. I have to try this before I
dribble all over the place here goes. Oh
well I think you know what I think about
it, it is so good, give this a try and be
good and I will see you in the next
video, take care.

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