French garlic bread with crust

Category: Yeast bread
Kitchen: french
French garlic bread with crust

Ingredients

Water 400 ml
Salt 2 tsp
Sugar 1 tbsp. l.
Special bread flour 735 g
Fast acting dry yeast 1.5 tsp.
Finely chopped garlic cloves 3 pcs.

Cooking method

  • I put the ingredients in the container in the order listed, everything except the garlic. Instead of special bread flour, I used ordinary wheat flour. I added garlic after the beep.

The dish is designed for

1000 g

Time for preparing:

3 hours 39 minutes

Note

The bread turned out great, but there was no garlic smell at all! Has anyone baked bread using this recipe? Maybe add more garlic?

Recipe from the book "From Borodino Bread to French Baguette"

14anna08
Merri, but after all, they expose recipes that have been worked out, and you ask "maybe someone tried it?" then I do not understand the meaning of putting it up and already in the second recipe I read "special flour", can you put a photo of this flour?
Sergunok
French garlic bread with crust

What does "crusty" mean? - and how without a crust?
Merri
I'm not sure I should change the original names and ingredients of other people's recipes.

And I try to reflect everything that I change in recipes.
Oxysss
I did. I put this amount of garlic on a volume of 2 times less. And another little trick (the French taught) - you must first grab the garlic on a spoonful of butter in a frying pan) And I also add finely chopped dill. Try)
Merri
Quote: Oxysss

I did. I put this amount of garlic on a volume of 2 times less. And another little trick (the French taught) - you must first grab the garlic on a spoonful of butter in a frying pan) And I also add finely chopped dill. Try)

I also baked such bread, added 10 grams. garlic, but the smell disappears. I will try to fry it in oil, as you were taught. Thanks for the advice!
dopleta
Quote: Merri

I'm not sure I should change the original names and ingredients of other people's recipes.

Merri, if you use someone else's recipe, then according to the rules of our site, you must indicate the source where it was taken from.

Merri
Quote: dopleta

Merri, if you use someone else's recipe, then according to the rules of our site, you must indicate the source where it was taken from.

Sorry, everything is very simple, a recipe from the book "From Borodino bread to a French baguette". Next time I will indicate.
Nagira
Quote: Merri

Sorry, everything is very simple, the recipe is from the book "From Borodino bread to a French baguette". Next time I will indicate.


Merri why wait for next time? On the right above the recipe, you still have the "edit" button active. You can edit your recipe by clicking on this button
Merri
Quote: Nagira



Merri why wait for next time? On the right above the recipe, you still have the "edit" button active. You can edit your recipe by clicking on this button

Please tell me, how soon does this button disappear?
dopleta
Quote: Merri


Please tell me, how soon does this button disappear?

It is allocated for a month from the date the recipe was published.
Admin
Quote: Merri

I'm not sure I should change the original names and ingredients of other people's recipes.

And I try to reflect everything that I change in recipes.

It is enough to indicate the source of the recipe in the commentary to your recipe, and you can give your own name, or repeat from the book. It is important that you bake your own bread, take your own photo, all with your own hands.
Merri
TATIANA, thanks for the advice! It's not easy to figure it out right away ... In my opinion, the site is overloaded with unnecessary information, it's a pity ...
Virsaviya
baked bread with garlic, just took French from the instructions to Panasonic

wheat flour. 400 g
salt 1.5 tsp
powdered milk 1.5 tbsp. l
draining. oil 15 g
water 280 ml
dr. 1 tsp

chopped almost 2 heads of garlic, fried in oil ...
set the basic mode with raisins (in French there is no addition from the dispenser)
the garlic is felt, but the crust is not crispy like in French (probably due to the extra oil or regime ....)
I'll try to make yours, but I think that when I get it hot I need to coat it with garlic somehow))) and then there will be more garlic))))
Virsaviya
made the same recipe in French fried garlic (with Provencal herbs) immediately put into the batch. Much better and crispy and crispy ... Only I decided to pour the garlic with some water on top ... I ruined the whole crust ((((next time I open the lid in a few minutes and grease the top so that the water evaporates immediately)))) there is a garlic aftertaste, but the smell is not the same as soon as the bread begins to bake !!!! mmmm ... yummy
Merri
Virsaviya, thanks for the comments! And the other day I was preparing a garlic soup, so there the garlic is lightly fried on lard. The smell from this process is divine! Immediately I thought about garlic bread, as soon as I get ready to bake, I will repeat it, only I will heat the garlic in a minimum amount of oil.
And greasing the finished bread with garlic is another story, it's almost like donuts with garlic.
flv0609
French garlic bread with crust

Can I post a photo of French bread here too?
The recipe is taken from the instructions for the SUPRA BMS-355 bread maker.
Only added granulated garlic.

A crack in the loaf indicates that it had to be removed with a spatula.
The loaf turned out to be 2 cm higher than the shape.
Merri
Alexander, it’s quite a nice loaf! Is your recipe different from mine?
flv0609
Yes, almost the same:
Water - 210 ml.
Salt - 1 tsp.
Sugar - 1 tbsp. l.
Lemon juice - 1 tsp
Flour - 2 cups.
Yeast - 1 tsp
Garlic - 1 tsp
Baking mode - "French bread"

Output loaf weight: 555 grams.

Here is a sectional view:

French garlic bread with crust
Merri
Thanks for the detailed report! Smell of garlic?
flv0609
Quote: Merri

Thanks for the detailed report! Smell of garlic?
Of course. Not much. If you put more, then the aroma of garlic will be stronger.
Merri
Quote: flv0609

If you put more, then the aroma of garlic will be stronger.

Well, yes, the measure is important here, otherwise who will eat it!
Merri
Quote: Oxysss

I did. I put this amount of garlic on a volume of 2 times less. And another little trick (the French taught) - you must first grab the garlic on a spoonful of butter in a frying pan) And I also add finely chopped dill. Try)

ОxysssThank you very much for your advice! Today I baked this bread, and warmed up the garlic in hot butter for a few seconds before laying it. The whole family is delighted! I baked a small loaf (750 g) for testing and after lunch I realized that I had miscalculated with the weight of the bread, I had to bake 1500 g!
It turned out exactly as I wanted - a subtle smell of garlic and a pleasant taste, but after eating no one angrily asks you: "Who ate garlic?" Just like in Czech garlic - delicious soup!
MariS
Irish, delicious bread with garlic!
I also spied on a French trick - to fry garlic in butter and used it in my recipe.
I also add Provencal herbs - the aroma is worth ...
Now I will try without herbs or with dill. Are there any other options?
Merri
Quote: MariS

Irish, delicious bread with garlic!
I also spied on a French trick - to fry garlic in butter and used it in my recipe.
I also add Provencal herbs - the aroma is worth ...
Now I will try without herbs or with dill. Are there any other options?

Marina, imagination is limitless, so there are a lot of options!
And in this bread I especially like the crust - thin and crispy!
Hoof
Good evening!
I'm a new person here, I bought a bread maker 3 days ago, but I have already started to create, here is the result of today's efforts thanks to the topikaster)
French garlic bread with crust
French garlic bread with crust
Merri
Admin, congratulations on your purchase! You bake a wonderful bread with your new bread maker!
Hoof
Thank you Marina, boom to try)
Merri
Irina I
Hoof
sorry
Merri
Trifles that don't happen to anyone!
mur_myau
I used to bake white bread with dry fried onions. Now I started the process, only after the signal, along with the onions, I also added a couple of slightly fried chives. Now I'm waiting for the result. The smell from the stove is already intoxicating. I put the crust at No. 3, fried. I have HP Phillips.
Merri
Elena, at least go to visit you!
degteva
Merri, baked bread according to your recipe. Naturally, after reading the tips for roasting garlic in oil. The bread turned out to be wonderful. Only a little garlic added, but it is fixable. I will definitely bake. I do not regret that from the whole search engine I started with your garlic French. Thank you. After all, with the filing of your recipe, we received good advice from members of the forum on baking garlic bread.
Merri
Nataliathank you girls for teaching me how to get the most out of garlic!
Chloe-I
Thank you very much for the recipe! The bread turned out to be tasty and fragrant, I added a little more garlic and preheated it in butter, I now want to try it with Provencal herbs.
Merri
Chloe-I, experiment with flavors!

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers