Is this the bread on my logo? Let me know! A bread so fresh, pairs great with your Olive Oil & Balsamic Vinegar. You can top it up with some Herbed Butter Garlic to get an amazing fresh garlic bread baguette. It goes great with your Charcuterie Board as well. This bread can be topped up with Deli Meat, Fresh Cheese, and it tastes fantastic! You can also have it with a good penne, rigatoni or a spaghetti! Goes well with Italian Grilled Seafood & Meat also. Yes the possibilities are endless! DO I NEED A MOLD?No, you absolutely 100% do not need a mold to make the shape of the baguette. You can just need your hands to easily shape them by elongating your dough. It's a must have in your kitchen and on your table on an Italian Night.
Equipment
- Blade or Sharp Knife (Optional)
- oven
- Stand Mixer (Optional)
- Weighing Scale
Ingredients
The Dough:
- 250 gms All Purpose Flour (T-45 Works Best)
- 5 gms Active Dry Instant Yeast
- ½ tsp Sugar
- 3 tbsp Garlic Powder
- 2 tbsp Salt
- ½ tbsp Olive Oil Extra Virgin
- 80-100 ml Warm Water (Please see how much water is needed by the Dough)
The Herbed Garlic Butter:
- 30 gm Butter
- Chopped Parsley To Taste
- 3-4 tbsp Fresh Garlic Paste/ Pressed Garlic/ Grated Fresh Garlic
- Salt to taste
The Olive Oil and Balsamic Vinegar Dip
- 3 tbsp Olive Oil Extra Virgin
- 1 tsp Balsamic Vinegar
- Salt and Crushed Black Pepper to Taste
Instructions
The Dough:
- Start by taking the yeast and the sugar in a bowl. Add a bit of water and mix. Let it rest for 5 minutes to froth (until the bubbles start to appear).
- On a flat surface or alternatively, using a Stand Mixer. Take the flour and mix it with the Garlic Powder.
- Make a well and add the sugar-yeast mixture into it and start kneading. Keep kneading until more water is added and the dough has started to come together.
- Next, add the Olive Oil and the Salt and knead it into a tight ball.
- Elongate the dough using both your hands and form the shape of the bread. Take a well oiled baking tray and place your dough on it. Shape it again.
- Leave it in a Switched OFF Oven for Proofing (say about 45 minutes). Once your dough is doubled in size, take it out of the Oven.
- Preheat your Oven at this point to 160°C. Shape the Dough Again. Now it's optional at this point to use the Knife or the Blade to make 3-4 incisions on the dough. It's fine if you do it, it's the same even if you don't do it. Completely up to you!
- Bake your bread for 15-20 minutes or until done. Every Oven behaves differently, this is a general timeline. Glaze it with Herbed Butter Garlic and Dip it in Olive Oil & Balsamic.
The Herbed Garlic Bread
- Take a very small pan, add a lot of butter here. Keep it in a low to medium heat setting here.
- After the butter has somewhat melted, add the Garlic and mix well.
- Add shredded Fresh Parsley and Salt, mix well and glaze the bread.
The Olive Oil and Balsamic Vinegar Dip
- Take a small bowl and add Olive Oil to it.
- Next, add the Balsamic Vinegar, it will start to float on top of the Olive Oil.
- Season with Salt and Crushed Black Pepper.
Closing Note
So, the best way to have this bread is first cutting into medium thin slices, and glazing the top and and the insides with the Herbed Garlic Butter using a brush.
Take your Sliced Bread and dip it in the Olive Oil Dip and then you can thank me (when you're done eating of course)!
Don't forget your WINE!!
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