Who would have thought that I could make such a fancy looking garlic bread?? Normally I would have scared away from something like this – well, actually truth be told I would have just popped into Bakers Delight and bought it! However this recipe is so easy that you can’t go wrong, and you know exactly what’s in it too (I’m trying to steer clear of all preservatives at the moment.) It’s also a great one to take to a BBQ or picnic as it looks so pretty.
A few people have asked me for recipe so here it is – it really couldn’t be simpler. I have made it in the thermomix but I am sure you could just adjust it if you don’t have one.
Start by making the garlic & herb butter:
- Add 500-600g of fresh, chilled cream into the TM bowl (not thickened) and using the butterfly attachement blend for 1-3 minutes on speed 4. Once the butter is separated pour off the buttermilk (pop it straight into the fridge and use it to make either pancakes or scones – SO YUMMY and much tastier than using normal milk).
- Strain the milk off one more time using ice cold water and you are left with beautiful butter. (you could of course just use butter from the supermarket if you don’t want to make it)
- Add chopped garlic and herbs of choice (I used rosemary and thyme) and mix it into the butter for 30 seconds on speed 4. There you have it – beautiful garlic & herb butter. Just set it aside in a bowl (not in the fridge as you don’t want it to go to hard).
|homemade garlic and herb butter
450g luke warm water
4 tsp yeast
1 tsp salt
750g bakers flour
5 tbsp oil
- Turn the oven on to 180 degrees (I always forget this part!! It’s SO annoying).
- Put the water, yeast, salt, flour and oil into the TM bowl and mix for 5 seconds on speed 7. Then set the dial to the ‘closed lid’ position and knead for 2 minutes on interval speed.
- Tip the dough out and wrap it up either in some cling-film plastic or your thermo-mat and leave it to rise for about half an hour or until it has doubled in size.
The Fun Bit:
- Roll the dough out into a bit square – about the size of the thermomat (approx 50-60cm long). I find that if you rub some olive oil (or any oil) onto your hands and then press the dough out it is so much easier to handle and doesn’t stick.
- Spread your garlic & herb butter across all the dough. You can use a butter knife or spatula for this, but I just used my hands (clean of course) and spread it out. A rather messy job but it does feel kinda nice squidging butter between your fingers!
- Using a spatula or a knife cut the dough up into 3-4cm wide strips and roll each one up like a snail.
- Arrange each little snail in a pattern inside a 26cm springform cake tin. Sprinkle a little rock salt and a few herbs on top and pop it into the oven for 40-45 minutes.
|After!! (sitting on my lap in the car on our way to a BBQ with friends)
Simples!! It really was delicious and oh so easy to make. If anyone tries it without the aid of Thermie, let me know how you got on……..
*(This recipe can also be found on page 20 of the Thermomix Festive Flavours Cook book. The pictures are all my own)