I loveeeee making everything homemade, and I think my absolute favourite has to be homemade bread! If I had time I would definitely want to freshly bake all my bread every week. You can make so many different types and flavours, and the warm, homely smell it fills your house with when baking it just tops it all off.
This loaf is gorgeous. Garlicy, slightly cheesey and buttery, and soft (in the middle, the crust has a nice crunch which you can probably tell seeing as I ever so slightlyyy burnt it…), it is perfect to dip in a warm bowl of soup or pasta.
Overall it wasn’t tricky to make though it did take fair while, I think it took me about 5-6 hours including giving it time to cool before slicing it, though it’s 100% worth it. The loaf rose really well and came out a perfect shape and the little twist on the top makes it look quite fancy, and i’m alllll about making sure my bakes look pretty.
(Focaccia recipe for the bread on the right linked here)
- 400g strong white bread flour
- 2 tsp. sea salt
- 2 1/2 tbsp. granulated sugar
- 1/2 cup lukewarm water
- 1/2 cup + 2 tbsp. lukewarm buttermilk
- 3/4 tbsp. dried instant yeast
- 1/4 cup melted, unsalted butter
(for the filling)
- 1 cup grated parmesan
- 3 cloves garlic, chopped up small
- 1/4 cup chopped parsely
- 1/4 cup melted unsalted butter
- Combine the flour, salt and sugar together in a large mixing bowl.
- In a separate bowl, mix together the water, buttermilk and yeast until all the yeast has dissolved. Tip this into the bowl containing the flour etc. along with the melted butter.
- Mix everything together using you hands for about 2 mins until you have a wet but combined mixture.
- Leave the dough to rest for 5 mins.
- Lightly flour a work surface and tip out the dough. Knead for about 5 mins, form the dough into a ball shape and place into a lightly oiled bowl, Cover the bowl with oiled clingfilm and leave to rise in a warm place for 1 1/2 hours (the mixture should have doubled in size).
- Grease an 8 inch by 4 inch loaf tin with a little butter and set aside.
- Lightly flour a work surface again and tip out the dough. Using a floured rolling pin, roll the dough slightly into a rectangle shape (approximately 8 inches wide and 12 inches long).
- Evenly spread over the softened butter, then sprinkle over the garlic, parsley and parmesan, so the whole surface of the bread is covered. Gently press the toppings into the butter with your fingertips.
- Starting from the shortest end, roll up the dough into a cylindrical shape and pinch the ends slightly.
- Using a sharp knife, slice the bread in half length ways and rotate the pieces so the cut sides with the filling showing are facing upwards.
- Twist the 2 pieces over each other (right side over left side and so on) and pinch the two ends again slightly.
- Gently (so it doesn’t stretch or lose shape) lift up the bread dough and place it into the greased loaf tin. Cover with the oiled clingfilm and place back into the warm area to further rise for another 1 1/2 hours. The middle of the dough should rise about 1 inch above the loaf tin.
- Preheat the oven to gas mark 4, 180°C electric or 160°C fan oven. Place the bread on the middle shelf and bake for 50 mins. After 20 mins of baking cover the bread with tin foil to stop the top from burning (I left mine for 25 mins and the top was slightly too brown).
- Remove from the oven and leave to cool in the tin for 5 mins. Use a knife to gently loosen the edges of the bread from around the tin, lift out and place on a cooling rack to completely cool before slicing (about 1 hour).
Hope you all enjoy! Love Charlotte x x x
Recipe based on one by seasonandsuppers- click here for their recipe