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Print Recipe
 Bread with Garlic Arrows Recipe
Last summer, when I brought another harvest of garlic arrows from the cottage - I thought about it - well, what else can I cook with them - fried eggs with fried arrows are already tired, in soup, in soup, and in general I will definitely add to soups... but it will help... and that's why you want some fresh baked goods with garlic... And then I started to dig into their cookbooks, but, not finding anything significant, I realized that I could not do without the Internet, and began to look at websites. My attention was attracted by the recipe for bread with garlic - I slightly adjusted it to my needs, and a delicious fragrant wreath turned out! It turns out extremely tasty and lush! I think the recipe is perfect for those who like to cook garlic rolls for the future, and those who have such stocks, still just try it with garlic!
Course Breakfast Lunch, Children's Food, Dinner Dishes, Lunch Second Breakfast, Morning Breakfast, Picnic Food Dishes, Second Course
Cuisine Ukrainian
Cook Time 120 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food, Dinner Dishes, Lunch Second Breakfast, Morning Breakfast, Picnic Food Dishes, Second Course
Cuisine Ukrainian
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. If you have fresh yeast, mix it in a separate bowl and add sugar. Leave it on for 10 minutes. Meanwhile, prepare the dry ingredients - sift the flour and add salt
    If you have fresh yeast, mix it in a separate bowl and add sugar. Leave it on for 10 minutes. Meanwhile, prepare the dry ingredients - sift the flour and add salt
  2. Now pour vegetable oil and yeast into the dry mixture, knead a soft elastic dough that will not stick to your hands. Grease a bowl with vegetable oil and lay out our dough. Cover the bowl and put it in a warm place for about an hour. The dough will increase by about 2 times.
    Now pour vegetable oil and yeast into the dry mixture, knead a soft elastic dough that will not stick to your hands. Grease a bowl with vegetable oil and lay out our dough. Cover the bowl and put it in a warm place for about an hour. The dough will increase by about 2 times.
  3. Now roll it out thinly (about 3-4 mm) and preferably try to form a rectangular layer.
    Now roll it out thinly (about 3-4 mm) and preferably try to form a rectangular layer.
  4. Brush the dough with softened butter and prepare garlic paste. To do this, we punch the garlic arrows with a blender. If you want the taste of garlic to be softer, the arrows can be pre-fried in a frying pan with vegetable oil. Garlic will get extra sharpness. If garlic is in cloves, then a couple of slices are enough and pre-frying is unnecessary.
    Brush the dough with softened butter and prepare garlic paste. To do this, we punch the garlic arrows with a blender. If you want the taste of garlic to be softer, the arrows can be pre-fried in a frying pan with vegetable oil. Garlic will get extra sharpness. If garlic is in cloves, then a couple of slices are enough and pre-frying is unnecessary.
  5. We distribute our garlic over rolled and oiled dough, sprinkle with chopped dill.
    We distribute our garlic over rolled and oiled dough, sprinkle with chopped dill.
  6. Sprinkle with grated cheese and roll into a roll as tightly as possible.
    Sprinkle with grated cheese and roll into a roll as tightly as possible.
  7. To cut our roll with a sharp knife into 2 tails - not to the end. I like the photo.
    To cut our roll with a sharp knife into 2 tails - not to the end. I like the photo.
  8. And we twist our 2 tails, trying not to let the filling fall out - I had no such problems.
    And we twist our 2 tails, trying not to let the filling fall out - I had no such problems.
  9. Pinch the two ends - that will be the wreath.
    Pinch the two ends - that will be the wreath.
  10. Grease the top of the bread with beaten egg so that a ruddy crust forms after baking.
    Grease the top of the bread with beaten egg so that a ruddy crust forms after baking.
  11. Place in the oven at 180 degrees for 30-35 minutes. Focus on the ruddy crust, but if in doubt - check with a wooden skewer (it should be dry). Such bread is good to eat at home for a family dinner, for example, in the classic version - with borscht or soup, and with such yummy food you can go to nature to have a snack in the fresh air with hot tea or cool kvass ... Bon appetit!
    Place in the oven at 180 degrees for 30-35 minutes. Focus on the ruddy crust, but if in doubt - check with a wooden skewer (it should be dry). Such bread is good to eat at home for a family dinner, for example, in the classic version - with borscht or soup, and with such yummy food you can go to nature to have a snack in the fresh air with hot tea or cool kvass ... Bon appetit!
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