My love for pastry baking especially the savory kind has grown into me over the last couple of months. Y’all know am not a sweet tooth type of person but I do make a couple of sweet foods once in a blue moon. I trade hanging out with friends during most of my free weekends {I have a good reason for this guys}to perfect the art of baking both easy and complicated recipes, and once I hack this art I get to share it with you guys.

I have come to realize that when you decide to go down this road of baking and pastries to be precise, a lot of critical work is required. First y’all need to understand the recipe itself – and trust me, the internet alone has millions of recipes out there working to get the same results. Out of all the recipes you’ve come across, you need to choose one and stick by it. Why do I think this is important, because every measurement is very crucial in getting the best results and no baker wants to mess that up. Ever seen people who bake cakes or other pastries and they keep asking why their product is burnt at the bottom or on the side, or the cake hasn’t risen etc? Well, the main reason is that they don’t follow instructions, some may not have the right equipment of what to measure the ingredients with, some may not have the knowledge or done any research about that type of dish: – a Tablespoon to a tea spoon, or knowing the difference between Fahrenheit to Celsius among other reasons.

In short what am trying to say, before you decide to go into baking, here are some of the tips to achieving better results:

– Do a thorough research – from the internet and cook books.

-Find a recipe /s – stick with it.

-Be knowledgeable – in terms of measurements, baking time, substitutes.

-Patience

-Practice and more practice.

-Ask for help – No shame in that.

Let’s make “Braided Cheesy Garlic bread”.

Prep time: 1 hour -50 mins  :  Bake time: 35 mins

Total time = 2 hours -41 mins

MAIN INGREDIENTS:

For the dough:

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  • 2 – 1/2 cups of all purpose flour
  • 2 – 1/4 tea spoon of active dry yeast
  • 1 tea spoon of sugar
  • 1 tea spoon of salt
  • 1 – 1/4 cups of warm milk

For the filling:

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  • 1 whole garlic – peeled
  • 2 bunches of fresh parsley
  • 3/4 cup of grated cheddar cheese
  • 1/2 cup of softened unsalted butter

INSTRUCTIONS:

For making the dough:

  1. In a bowl, add in warm milk + yeast + sugar { the yeast needs to feed on sugar for it to activate}, mix them and set it aside for 5 min – in a warm place. Once the yeast has activated – things to look out for { it gets frothy or formy with a boozy smell} then its ready. Mix the salt with the flour well, add in the yeast -milk mix to the dry ingredients, to form a soft dough.

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2. Transfer the dough into an oiled but clean dish /sufuria, add some oil to the top of the dough, just to make sure the dough is covered with enough oil. Cover that dish with a cling foil and set it at a warm spot for “natural magic” to happen for 1 hour. At this stage, the dough is expected to rise and double in size, continue to smell boozy and the texture becomes Super soft, airy and with bubbles. {After 1 hour, if that doesn’t happen – then consider your yeast to be expired or the milk you used was too hot, hence it killed the yeast}.

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3. Making the filling:

In a food processor, add the garlic { as they are in the picture} + the parsley, season with salt and pepper – pulse it till both are crushed into pieces resembling pesto. Add the garlic mix to the softened unsalted butter and mix to combine. “The room smells divine, wish y’all can smell that” -#Sigh

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4. Back to the fermented dough.

Generously flour your clean counter top and place the dough and knead it for 2 mins. You will realize how the soft texture of the dough is – this part makes me happy :). Make sure the surface is well floured. With your palm and fingertips, spread the dough into a large rectangle -{You can still roll it out with a rolling pin}, but DON’T MAKE IT THIN. Apply the garlic butter mix  – generously. Add grated cheddar cheese on top  and using the long side, roll it out to form a log.

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5. Pre heat the oven to: 180 Degrees Celsius. On one end of the log, using a knife, cut into two, but leave an un cut inch or so on the other end. Braid it into a twist out. I found this part quite challenging. The dough is soft and heavy, and the butter makes it hard to work with. Make sure to fasten the ends well.

I realized late, that my loaf pan {8 by 4 Inches} is quite small to fit the whole dough, I decided to cut the dough into two and place the other part into my 8 by 8 casserole dish. Cover both dishes with clean kitchen towels, and place them in a warm spot for them to rise again – twice the size  for 45 mins then we bake. “FYI-  Make sure to grease the loaf pan / casserole dish.

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6. After 45 min, the dough should have risen twice in size – and looks like the below picture. Always ensure if you are baking anything, let the oven pre- heat for 10 mins before placing anything in the oven. Bake them for 30  -35 mins.

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Lightly beat an egg and brush it on top of the dough. This will help in browning the top.

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After 30 -35 mins of baking: final outcome.

Allow it to cool for 30 mins, then transfer them to a cooling rack – to avoid them getting soggy.

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This is just one perfect flavorful sweet smelling -homemade bread.

My first time – baking bread – How does it look??

Bon appetite.

It can be best served with a saucy spicy meat dish. PERFECTION.

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Would you give this a try??

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Much Love,

TD.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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Comments ( 4 )

    • Tastie Dine

      Am sure that can be arranged…. hehehe. Thank you for the love doll. Its really appreciated.

      Xo
      TD.

  • A wangu

    looks yummy… but am afraid to try making it,looks like a challenge

    • Tastie Dine

      Hi A.W.
      Thank you, it was delicious. There is no doubt about it, it was a challenge especially for a first timer like myself but that didn’t stop me from trying.
      Don’t brush it off yet, you might end up surprising yourself with the outcome.

      Xo
      TD.

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