HQ Homemade Confit Garlic Yeast Bread

Watch JB make a simple, delicious homemade bread flavoured with sweet, delicious confit garlic.

Ingredients

  • 1 large whole garlic bulb
  • 300 ml olive oil
  • 500g strong baker’s flour
  • 1 small tea spoon of sea salt
  • 25g of fresh yeast (or 7g of dry instant yeast)
  • 300 ml warm water

Step 1 - Roast Garlic

Place the whole garlic bulb, with skin on, in a small oven proof dish, cover with the olive oil and bake for 1.5 hours at 110˚c. Let cool the garlic in the oil. Take the garlic out of the oil and squeeze the soft confit garlic pulp out of the skin.

Step 2 - Bread

In a large mixing bowl mix the flour with the salt. In a smaller mixing bowl whisk the yeast in the warm water Knead the water into the flour for 7 to 10 minutes until the dough is firm and elastic.
Put the dough in a clean mixing bowl and cover with cling film. Leave in a warm place for the first prove. The dough should double size. Knead back down the dough and incorporate the garlic pulp and add a little more strong flour if needed. Work the dough for a further 5 minutes. Shape the bread rolls (100g each), place them on a parchment paper on a roasting tray and leave them in a warm place for the second proof. When the bread rolls doubled size, bake for 17 minutes at 190˚C. Let the bread rolls cooling slightly before serving.

Ingredients

  • 1 large whole garlic bulb
  • 300 ml olive oil
  • 500g strong baker’s flour
  • 1 small tea spoon of sea salt
  • 25g of fresh yeast (or 7g of dry instant yeast)
  • 300 ml warm water

Step 1 - Roast Garlic

Place the whole garlic bulb, with skin on, in a small oven proof dish, cover with the olive oil and bake for 1.5 hours at 110˚c. Let cool the garlic in the oil. Take the garlic out of the oil and squeeze the soft confit garlic pulp out of the skin.

Step 2 - Bread

In a large mixing bowl mix the flour with the salt. In a smaller mixing bowl whisk the yeast in the warm water Knead the water into the flour for 7 to 10 minutes until the dough is firm and elastic.
Put the dough in a clean mixing bowl and cover with cling film. Leave in a warm place for the first prove. The dough should double size. Knead back down the dough and incorporate the garlic pulp and add a little more strong flour if needed. Work the dough for a further 5 minutes. Shape the bread rolls (100g each), place them on a parchment paper on a roasting tray and leave them in a warm place for the second proof. When the bread rolls doubled size, bake for 17 minutes at 190˚C. Let the bread rolls cooling slightly before serving.