Garlic Pan Bread

I’ve been working out more lately, and I’ve been eating some pretty horrendously good stuff to balance.

It’s winter, it cold..gimmmmmmmmeee carbs!

I just made this as a side to plain old spaghetti with the Simple Sauce recipe. This is based on my Focaccia recipe also located on this blog. Also this recipe is easily veganized and just as good, just replace butter with vegan margarine like Earth Balance and add some salt!


Garlic Pan Bread

1 cup water

2 tablespoons olive oil

1 tbsp yeast

1 tbsp of honey (raw sugar if vegan)

1 tsp salt

2-3 cups all-purpose flour

4 cloves of garlic grated

Garlic Topping

4 cloves of garlic grated

1 tbsp rosemary

1 tsp basil

a couple of twists of fresh ground pepper

3 tbsp of olive oil

3 tbsp of butter or vegan margarine ( if you use vegan margarine I would advise using some salt)

Method

Using warm to the touch water, a little hotter than body temperature, disslove yeast and honey in a large bowl. Add salt and 1 cup of flour. Add  fresh garlic once well combines, slowly add flour until you need to knead it by hand. Keep adding flour until dough is well formed and is still a little sticky, you don’t want a dry dough. Knead about 5 mins, until well combined.

Remove dough from bowl and wash bowl. Dose bowl with olive oil and coat dough well with it. Cover with plastic wrap and towel and place in a warm place to rise for about 40 minutes.

Gently dive dough into about 6 pieces, tr not to deflate it completely or you will have to let it rise for longer. Arrange in a round cake tin or roll pan, mine was 9 inch round. Let dough rise again for about 15 minutes while the over heats to 350.

Make topping

Melt butter/margarine in microwaved safe bowl . Add spices, garlic and oil. Let stand at room temperature.

Once dough has risen, and oven is up to temperature brush rolls gently with 1/3 of the mixture. They take about 20-30 minutes to cook so half way through baste with 1/3 of the garlic butter and then again once they are ready and golden brown.

Serve warm but don’t burn your fingers, great with marinara sauce, pasta and soup!

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