Garlicky, Garlicky Bread Plait.

[achookwoman]

I will be making this for Xmas day,  and am posting it as a thank you to all you nice Forum Thermomix members for sharing during the year.Garlicky, Garlicky Bread Plait
If you like garlic , you will love this bread. It is easy , light with a crunchy crust, and would feed 20 when pulled apart and served with a meal. The garlic is cooked in the butter, (or oil), and the cooked garlic is added to the dough. The garlic flavored butter is brushed on during baking.You could form any shape you wish, rolls , bread sticks or pull- aparts. Because the dough is soft and silky, it is probably not suited to a loaf.

Set oven to 220 -250o, place dish of water in bottom of oven.


10 cloves of garlic, or 10 teaspoons of minced garlic , bought.
100g. unsalted butter.
300 mls. warm water
500gs. flour. 250g plain (all purpose Flour) and 250g bread flour.
2 teaspoons of dried yeast


Scrape down bowl if chopping fresh garlic.
Chop garlic in TMX. or add 10 teaspoons of pre prepared to bowl.
Add 1 dessertspoon of butter(or 3 teaspoons), and 1 teaspoonful of water to bowl and cook butter and garlic at 100o, soft speed for 10 mins.
Add remaining butter and stand for 10 mins.
Strain garlic from butter. retain both.
No need to wash bowl
Place flour, yeast and water in bowl with 1 dessertspoon of the infused butter, and knead on bread setting for 4 mins.
Add strained garlic to bowl and knead for 30 seconds.
Place in warm spot to double. Can leave in Bowl.
Turn out on to floured bench and lightly knead .
Form into required shape, brush with infused butter, and let double again.
Cook for 10 mins, and brush with butter again.
Turn tray, place back in oven for further 5-10 mins. should be lightly brown.
Remove from oven and turn plaits over. cook another 5 -10 mins until bottom is brown. can brush any remaining butter over bottom.

Care must be taken when turning bread over as it is still very soft.

This can be made the day before required, up to the stage where the bread is formed into shape. Cover and place in fridge. Next day remove from fridge , let return to room temp, (about 30 mins.) and then double in size. then continue with method.
Posted by elizabeth at 4:07 PM

[Very Happy Jan]

This sounds fabulous Chookie. I'm wondering if I can cook, freeze and simply reheat when i need it.

[Zan]

mmmmmmmmmmm

[judydawn]

Thanks Chookie, it looks and sounds wonderful.  Thank you to you for all your lovely postings during the year, you always seem to come up with something different and are definitely the bread and pudding Queen of Australia. I do hope you manage to put your feet up on Christmas Day and do some relaxing. 

[achookwoman]

VHJ, We have just had some with ham and coldslaw.   Was yummy.  Would freeze and reheat well.  You could add other things to top or in dough.   In fact anything that goes with garlic,  was thinking bacon,cheese, dried toms. olives.  It is the softness of the crumb with the crisp buttery crust,  that makes this one special.  If you don't like garlic you could leave it out altogether. Have fun with it.

[cookie1]

The title caught my eye on this one Chookie. I love garlic. I could have lots on Christmas day and then not kiss the rellies as I would be too garlicky.
I think I might prepare it the day before and cook it Christmas morning in the 38 degree heat.........might do it all the day before.
Thanks.

[achookwoman]

cookie, 36o, I think I would do it the day before.

[artsyshell]

Yum! I can't wait to try this! Bread is my downfall.....I love it!

[cookie1]

I chickened out and didn't make this. It's been too hot. I will certainly do it when it cools down a bit one day and the big rush is over.

[debetha]

made these yesterday. looked & smelt great, but didnt taste as garlicky as they smelt, & kids requested"normal" garlic bread. prob cause the butter was only on the top part? or maybemy garlic wasnt garlicky enough? but would be great with soup, or entertaining a crowd. less moreish than a garlic baguette. will try the cheesy garlic bread next time.

[achookwoman]

I think that the cooking of the garlic takes some of the kick out of it.  This is indeed quite different to the sliced baguette with the fresh taste of garlic.

[judydawn]

Made this today Chookie - 1 plain garlic plait and the other I made into a rectangle, spread feta & sundried tomatoes on top and rolled it up.  Both delicious although I did use the higher temperature and they were a little overbrown - I like that but I wouldn't serve it up to visitors like that.  I have to improve my technique of plaiting bread - mine didn't look as good as yours

[Sarah-brisbane]

ok, i am sold. I am going to make this today as the family are coming over for a BBQ. Well let you know how i go :-)

[cookie1]

I made this yesterday to have with our spaghetti bog and soup. It was delicious. I made one rather large one.

[Cornish Cream]

A very nice loaf Cookie.Your lovely photo reminds me that I made years ago and forgot to review Chookie's recipe
Loved it must make it again