We really wanted them to lower the temperature to turn on the oven without dying in the attempt. So today we bring you a simple garlic bread, we have made the basic version, but you can add cheese, bacon, York ham, Serrano ham, in short, let your imagination run wild.
Time: 15 minutes + resting + baking
550 g of wheat flour
260 ml of warm milk
40g brown sugar
110 g of extra virgin olive oil “arbequina”
110 ml of cold water
10g dry yeast
10g of salt
100 g unsalted butter point ointment
a handful of parsley
We start by pouring the dry yeast into the warm milk, stirring well and letting it rest for 5 minutes.
To make the garlic and parsley butter, peel and finely chop the garlic and add it to the butter, then finely chop the leaves of a handful of parsley and also add them to the butter. Mix with the help of a spatula until you get a homogeneous cream. We booked.
In a bowl mix the flour, sugar and salt. Pour the oil, the milk with the yeast and the water. Knead for 5-10 minutes at medium speed or until we have a homogeneous and smooth dough. You will see that the dough is a little sticky but very elastic.
We divide into 10 equal portions, we will get portions of approximately 100 grams each. Roll and leave on parchment paper.
Flour the work surface, take a ball and stretch with the help of a rolling pin, we should have an oval of approximately 20 cm long.
Paint with the help of a brush with the garlic and parsley butter and roll up on themselves, place them in a low 28cm Infinity saucepan, cover and let rise for 1 hour or until they double their volume.
Preheat the oven to 200 ºC heat up-down, sprinkle water with the help of a sprayer and put it in the oven, bake for 10 minutes. After the first 10 minutes we open the oven, sprinkle with water again and let it bake for another 10-15 minutes, depending on whether we want it more or less golden.
Remove from the oven, paint with garlic and parsley butter and sprinkle with a few flakes of salt, let cool completely before eating.