Eva’s Homemade Garlic Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 72.3
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 146.1 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.5 g
- Protein: 1.9 g
View full nutritional breakdown of Eva’s Homemade Garlic Bread calories by ingredient
Introduction
Flavor FULL homemade bread. Makes 2 loaves = 24 slices of bread @ 72.3 calories per slice. Flavor FULL homemade bread. Makes 2 loaves = 24 slices of bread @ 72.3 calories per slice.Number of Servings: 24
Ingredients
-
14 fl oz water, filtered or Osmosis
1/2 tsp salt
1 tsp yeast, dried
1 tbsp Extra Virgin Olive Oil
2 tsp garlic, minced
3 1/2 cup bread flour
Directions
Into a large bowl, place the first 5 ingredients In the order given. Stir to combine the ingredients. Next put in the bread flour.
With a plastic spoon, use the handle to stir and combine all ingredients. Using a rubber spatula scape down any remaining bits of dough, incorporating it onto the dough ball. Cover with plastic wrap and let sit on the countertop for 8-24 hours for the 1st proofing.
The next day - de-gas, pull and stretch the dough with the handle of your plastic spoon (swirling the spoon handle round and round until you form a dough ball). Add an additional 1-2 tbsp of flour if necessary and swirl the dough around again.
Place an additional 2 tbsp of flour on your countertop and swirl around with your fingers to form a round slightly bigger in diameter than your dough ball. Dump your dough ball onto the floured countertop flour the top of the dough and press down the dough. Next divide your dough in half. Roll dough with hands into desired shape.
Spray your baking pans (or bread pans) with cooking spray. Lay your shaped dough into your preferred pan. If using a bread pan, press the dough down into it and into the corners. Cover with a lint free flour sack towel. 2nd proof the dough for 30-60 minutes.
PREHEAT YOUR OVEN TO 450 DEGREES!!!! Once oven is preheated, bake your loaves for 30 minutes.
Remove from oven and dump loaves out onto a cooling rack. Allow to completely cool before slicing.
Serving Size: Makes 2 loaves - 24 slices of bread.
Number of Servings: 24
Recipe submitted by SparkPeople user EAMAVE.
With a plastic spoon, use the handle to stir and combine all ingredients. Using a rubber spatula scape down any remaining bits of dough, incorporating it onto the dough ball. Cover with plastic wrap and let sit on the countertop for 8-24 hours for the 1st proofing.
The next day - de-gas, pull and stretch the dough with the handle of your plastic spoon (swirling the spoon handle round and round until you form a dough ball). Add an additional 1-2 tbsp of flour if necessary and swirl the dough around again.
Place an additional 2 tbsp of flour on your countertop and swirl around with your fingers to form a round slightly bigger in diameter than your dough ball. Dump your dough ball onto the floured countertop flour the top of the dough and press down the dough. Next divide your dough in half. Roll dough with hands into desired shape.
Spray your baking pans (or bread pans) with cooking spray. Lay your shaped dough into your preferred pan. If using a bread pan, press the dough down into it and into the corners. Cover with a lint free flour sack towel. 2nd proof the dough for 30-60 minutes.
PREHEAT YOUR OVEN TO 450 DEGREES!!!! Once oven is preheated, bake your loaves for 30 minutes.
Remove from oven and dump loaves out onto a cooling rack. Allow to completely cool before slicing.
Serving Size: Makes 2 loaves - 24 slices of bread.
Number of Servings: 24
Recipe submitted by SparkPeople user EAMAVE.