Garlic & Dill Bread (Vegan)
Garlic bread has been one of my all-time favourite. With a healthy bush of dill growing at my balcony, I just can't help but trying to incorporate them in this garlic bread recipe. Dill is a good source of calcium, dietary fiber and minerals like magnesium and iron. It also has anti-oxidant property. Its soft sweet taste provide a tangy addition to the bread. I'd bet you will love this soft fluffy fragrant bread. If you have problem getting dill, contact me.
my healthy bush of dill
Serve: 7 (2 pcs per serving)
Difficulty: Super Easy
Cooks in: 1h 30 minutes
Ingredients:
3 cup unbleached bread flour
1 tbsp brown sugar
1 1/2 tspn instant yeast
1/5 tspn Himalayan pink salt
2 tbsp olive oil, separated
1 cup water
1/2 head of garlic (chopped), equally amount of chopped dill
Method:
1. In a large bowl, combine the warm water, yeast and sugar, then let them sit until the mixture is foamy. This is to make sure your yeast is alive. =)
2. Pour into the same bowl, the flour, salt and 1 tbsp of oil then bring together into a dough.
This time I'm using Kenwood chef mixer given by my brother during my wedding. I'm using the dough hook, gradually increasing the speed to '1' and mix for about 5 minutes.
3. When the dough come together, turn it out on a lightly dusted surface and make it into a ball. Let it rise (until double in size) in a lightly grease bowl, cover with a damp cloth (about 30 minutes).
4. Meanwhile, mix the garlic and dill together.
5. When the dough is double in size, turn it out onto a lightly dusted surface and knock it back. Flatten the dough into a rectangle. Spread the garlic and dill mixture all over the dough then roll up the dough and place into a 9x5" lightly grease baking tin (or lined with baking paper).
6. Garnish with more dill and let it rest until double in size. Meanwhile, pre-heat the oven to 200°C.
7. Bake at 200°C for 25-30 minutes, until the bread is golden and sounds hollow when the base is tapped.
8. Remove loaf from oven and let it cool down before slicing.
