Description
Last summer, when I brought from the country the next harvest garlic shooter - I wondered - well, what more of this with them to cook - scrambled eggs with roasted arrows already rather tired, in soup, in the soup but in the soup I will add of course... but it will... and it wants some fresh pastries with garlic... And that's when I started to dig into their cooking the books, but finding nothing significant realized that without the Internet not to do and began looking on sites. My attention was drawn to the recipe for bread with garlic - slightly tweaked it for my needs, and got a delicious fragrant wreath! It is extremely tasty and fluffy! I think the recipe is perfect for those who loves to cook garlic hands for the future, and those who have such stocks did just try it with garlic!
Ingredients
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Flour
250 g
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Sugar
1 Tbsp
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Yeast
15 g
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Salt
1 tsp
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Water
125 ml
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Vegetable oil
15 ml
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Butter
50 g
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Dill
-
Garlic
-
Chicken egg
-
Dutch cheese
50 g
Cooking
If you, like me, yeast pressed, then in a separate bowl, mix them and add sugar. Leave for 10 minutes. Meanwhile, prepare dry ingredients - sift the flour and add salt
Now in the dry mixture, pour vegetable oil and yeast, knead a soft elastic dough that will not stick to the hand. Grease a bowl with vegetable oil and put our dough. Cover the bowl and put on the proofing in a warm place for about an hour. The dough will grow to about 2 times.
Now roll out thinly (about 3-4 mm), and preferably try to form a rectangular Plast
Grease the dough with softened butter and cook garlic paste. For this garlic arrows punched blender. If you want the taste of garlic was something mildly arrows you can pre-fry in a pan with vegetable oil. Will go the extra sharpness of the garlic. If the garlic cloves, then quite a couple of slices and a preliminary roasting to anything.
Distribute our garlic rolled and oiled dough, sprinkle with chopped dill
Sprinkle with grated cheese and roll into a roulade as tight as possible, tighter.
Our roll through the sharp knife to have 2 tail - not until the end. As in the photo.
2 and twists our tail, trying to keep the stuffing fell out - I have this kind of problems was not.
Suscipiam two ends - here a wreath will be
Lubricates the beaten egg on top of bread after baking to form a Golden crust.
Put into the oven at 180 degrees for 30-35 minutes. Guided by a ruddy crust, but if in doubt - check with a wooden skewer (it should be dry)
This bread is good to eat and home for a family dinner, for example, in the classic version - with soup or soup, but you can at nature with such a nice to go, to have something to bite in the fresh air with a hot Cup of tea or a cool brew... Bon appetit!
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