Last summer, when I brought another harvest of garlic arrows from the country house - I thought about it - well, what else can I cook with them - fried eggs with fried arrows are already tired, in the soup, in the soup, and in General in the soups I will certainly add... but it will... and so you want some fresh pastries with garlic... And then I began to dig into their cookbooks, but not finding anything significant realized that without the Internet can not do and began to look at the sites. My attention was drawn to the recipe bread with garlic-a little adjusted it to my needs, and got a delicious fragrant wreath! It is extremely tasty and fluffy! I think the recipe is perfect for those who loves to cook garlic hands for the future, and those who have such stocks did just try it with garlic!
If you have yeast fresh, then in a separate bowl, mix them and add sugar. Leave on for 10 minutes.
Meanwhile, prepare the dry ingredients-sift the flour and add salt
Now in dry mixture of pour in vegetable oil and yeast, knead soft elastic dough, which not will stick to hand. Grease a bowl with vegetable oil and put our dough. Cover the bowl and place in a warm place for about an hour. The dough will grow about 2 times.
Now roll it thinly (about 3-4 mm) and preferably try to form a rectangular layer.
Grease the dough with softened butter and prepare garlic paste.
For this garlic arrows punched blender. If you want the taste of garlic was softer-the arrows can be pre-fried in a pan with vegetable oil. Will go the extra sharpness of the garlic.
If garlic in cloves, it is enough a couple of slices and pre-roasting to anything.
Distribute our garlic on the rolled and butter dough, sprinkle with chopped dill.
Sprinkle with grated cheese, and roll into a roll as tightly as possible, tighter.
Our roll cut through with a sharp knife to 2 tail - not to the end. Like the photo.
And we twist our 2 tail, trying to filling did not fall out - I have this kind of problem was not.
Pinch two ends - here a wreath will be.
Grease the top of the bread with a beaten egg to form a ruddy crust after baking.
Put into the oven at 180 degrees for 30-35 minutes. Be guided by a ruddy crust, but if in doubt - check a wooden skewer (it should be dry). Such a bread is good to eat at home for a family dinner, for example in the classic version-with borsch or soup, and you can go to nature with such a yummy to have something to bite in the fresh air with hot tea or cool kvass...