This stuff is crack. It’s worse than potato chips. You can’t just eat one. They’re so yummy that you won’t be able to help yourself. It can be made with margarine instead of butter and it turns out okay, but if you can digest dairy, use butter.
Ingredients for the dough:
- 1/4 cup warm water
- 1 tbsp active dry yeast
- 1-1/2 tbsp sugar
- 1 cup milk, warm
- 2 large eggs, beaten
- 1-3/4 tsp salt
- 1 cup butter, melted
- 5 cups bread flour
- no-stick spray
Ingredients for the garlic butter:
- 1/2 cup butter
- 8 garlic cloves, grated or minced very fine
- 1 tsp salt
- 1/4 cup finely chopped parsley
- 1 tbsp finely chopped rosemary
- 1/4 cup shredded Parmesan cheese
First, gently whisk together the water, yeast, and 1/2 tablespoon of the sugar in a bowl. Let this proof until it’s bubbly and smells yeasty, at least five minutes.
To the yeast mixture, add in the milk, eggs, salt, butter, and the rest of the sugar. Beat these together with a wooden spoon or with a dough hook in your stand mixer. Slowly begin to add the flour, half a cup at a time.
Once all the flour is incorporated, knead the dough until it’s smooth and elastic. This will take 5 to 10 minutes in a stand mixer, or up to 20 minutes by hand. Always finish up your dough by hand, so you can tell when it’s ready. Place the kneaded dough into a lightly oiled bowl and turn it to cover all the dough with the oil. Cover with plastic wrap or a grocery bag with no holes, and let it rise until it’s doubled in size. This will take one to two hours.
While the dough is rising, make your garlic butter. Combine the butter, garlic, and salt in a small saucepan. Heat over a medium low heat and stir occasionally, until the butter is completely melted. Remove it from the heat, and stir in the parsley and rosemary. Reserve a tablespoon of the garlic butter for brushing on the finished bread.
Lightly grease two loaf pans (your favorite no-stick spray works great for this). Turn out the dough onto a lightly floured surface. Divide the dough into about 40 pieces. Shape each piece into a ball. Roll half the dough balls in the garlic butter, and arrange them in the bottom of the prepared loaf pans. Sprinkle with half of the Parmesan. Repeat with the rest of the dough balls. If you have any of the garlic butter left (except the reserved tablespoon), drizzle it evenly over the loaves.
Cover your pans loosely with plastic wrap or grocery bags, and let the dough rise until it has doubled in size. This will not take as long as the first rise, so plan on it being 45 minutes to an hour. Preheat your oven to 350°F during the last 20 minutes of the rise.
Uncover your loaves and put the pans in your preheated oven. Bake the bread until the tops are golden brown. If you have a thermometer, the interior should be about 200°F, which should take about 35 to 40 minutes to bake. Remove the loaves from the oven and brush the tops lightly with the reserved tablespoon of garlic butter. If necessary, reheat the butter to melt it.
Cool the loaves in the pans for five minutes, then remove the bread from the pans. Serve while still warm, with a side of pizza sauce!
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