Garlic bread

This was supposed to be a doughnut recipe. But I guess everything happens for a reason. I have a love hate relationship with yeast. This is one of those accidental bread recipes. I started off with the aim to create the softest ever doughnuts. Somewhere long the way, the yeast decided to change its route from doughnut to garlic breads. Blessing I must say.  I created the softest, most tender garlic bread. Please make this recipe.

First, like most bread doughs, activate the yeast. Mix the milk and sugar, and then add the yeast. Set aside for 10-15 minutes or till it starts bubbling.


Add in the sour cream and egg and give it a quick stir.


Mix in the corn flour, flour and salt. Form a dough which will be sticky to touch but not tacky and wet. It’ll still hold shape.


Add the butter. Knead for 20 minutes till the gluten strengthens and it becomes elastic. Set it aside in a warm spot for 2-3 hours.


Once it has more than tripled in size, punch it nd knock out the air. Shape it into whatever shapes you want and let it proof again for 45 minutes in a warm spot.


After 45 minutes, glaze it with some garlic butter, and sprinkle oregano on top. Bake it for 18 minutes.



Milk- 1 cup
Sour cream- 2 tablespoon
Butter- 3 tablespoon
Flour- 2 3/4 cups plus 1/4 cup if
Corn flour- 1/4 cup
Yeast- 2 teaspoon
Sugar- 1/4 cup
Salt- 1 teaspoon
Egg- 1 

For the bread dough, add milk and sugar in a bowl and sprinkle yeast over it. Let it sit for 10 minutes till little bubbles start forming on the top. Add in the sour cream and egg and mix well. Next, add the flour, corn flour and salt. Once it forms a rough ball, start kneading. Knead for 20 minutes with an electric mixer on medium speed. The dough will be very elastic and sticky but now wet. If it’s too wet, add in some more flour. Set it aside for 2-3 hours till it triples in size.

After 2-3 hours, punch the dough and knock out the air. Shape them into flat rounds, or squares or long thin strips and let it rise again for 45 minutes.

Once they have doubled in size again, brush them with melted butter and sprinkle oregano on top.

Bake at 200 degrees for 18 minutes.

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