Garlic bread in the BM?

ageandjo

Can I make garlic bread in the BM?

Cant seem to find it on here someone might know?

Thanks

Lillibet_2

Hi

I sort of make garlic bread in the bread maker. I use the dough setting, make it as per recipe with garlic/herbs/spices etc then shape & bake in the oven so that I get the right shape & it's fresh with the meal.

HTH;)

rchddap1

We make some out of the pizza dough. Once the dough is done we seperate a bit off, make it into a flat long sausage, put some garlic and butter in the centre, and then seal it.

Kazonline

Glad you asked that ageandjo. I was wondering similar today as I've made a bolognese and put a loaf in the B/m (well the ingredients that is! ) I was wondering whether cooking a garlic flavour in there would 'taint' the pan as I make a lot of the banana bread. Don't think they'd compliment each other somehow....;)
Didn't think of baking it seperate:doh: , but then I am blonde
Kaz x

jennet1

I was wondering if anyone knows how to make HM garlic bread (not the "stick garlic and butter into bread bit"!!). I have a bread maker and was wondering whether a basic white bread made into baguettes and oven baked would be ok, also as theres only 2 who would eat it, any ideas how long to bake it before freezing as a "part baked" loaf that you'd buy in the supermarket? although I'd imagine that would be without garlic butter added

Gingham_Ribbon

Yes, I think that would be fine. Personally, I would bake it fully, then add garlic butter then freeze it like that. It would just need to be heated through then.

I use the pizza dough to make garlic pizza bread - I like it with olive oil and garlic, but it's delicious with olive oil, garlic and passata.

belfastgirl23

Gingham_Ribbon wrote: »

.

I use the pizza dough to make garlic pizza bread - I like it with olive oil and garlic, but it's delicious with olive oil, garlic and passata.

How do you do this? When I've tried the base ends up really crunchy and/or burnt. Somehow I can manage it with pesto (delicious btw) but not garlic. Do you just mix garlic with olive oil? seems to be a bit runny too and every pizza for a while afterwards ends up tasting of garlic (not that I'm complaining mind )

bltchef

hope this is what you are looking for

Garlic Bread
topping
180ml butter, melted
3 cloves of garlic, crushed
(5tsp) fresh parsley, chopped
(2tsp) dry mixed herbs
bread
2 extra large eggs
25ml (5tsp) oil
500ml (2cups) lukewarm water
60ml (1/4cup) sugar
1 packet (10g) instant dry yeast
1 clove garlic, crushed
pinch of ginger
5X250ml cake flour
Preheat oven 190 C (375F) Spray cake tin 23cm diameter with spray 'n cook. Mix all ingredients for sauce in a pot & heat on stove until butter is melted. Set aside & leave to cool. Beat eggs, oil, water & sugar. Mix rest of ingredients in mixing bowl. Add water mixture & mix until it is a soft dough. Knead dough about 10 min. Cover with plastic & leave to rise until double in bulk. (About 1 hour) Divide dough into 12 equal size pieces. Roll into balls & roll each ball in melted butter mixture of sauce & place in cake tin. Bake 35-40 mins or until done

Gingham_Ribbon

I usually make a tomato sauce like this. I make a fairly big batch and use some for pasta and some for pizza. I add more oil (and sometimes more garlic) for the garlic bread. We all prefer tomato garlic bread in our house but I've not had a particular problem that I've noticed with just olive oil or butter. I don't really know what to suggest - sorry!

But I'm definitely going to try the pesto pizza. Yummy!

2boysmum

Was wanting to try making some garlic bread to go with my hm spag bol tonight. I have a morphy richards breadmaker and was wondering, should I use the dough setting as for rolls, and make a baguette, or the other way I was thinking was to make a french loaf in the BM and then cover in garlic butter and put in oven. Was thinking if I made it the baguette way then it may burn as its already cooked or could I part cook it first, then put garlic butter on then put back in the oven?

Thanks Sharon

Gingernutmeg

It might be easier if you make a pizza base dough, and then part cook it, then top it with the garlic butter and bake until it's done. Or you could probably top it raw and bake it off like that, pizza bases cook so quickly I don't think you need to worry about the garlic burning. It'd probably be easier to do it that way than anything else ...

Or you could just bake a baguette, let it cool then slice it, put the butter in, wrap it in foil and bake it. That's what I do when I get a cheap baguette from the supermarket, it doesn't matter that it's already cooked as the foil protects it, and it stay fairly crisp.