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!
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
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
  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.
  3. 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.
  5. 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.
  7. 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.
  9. 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.
  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!
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