Crusty Garlic White Bread
1 x 600g Lighthouse Crusty White Vienna Bread Mix sachet
1 x Lighthouse Yeast + sachet
350mL lukewarm water
115g butter, softened
3 tbsp olive oil
2 cloves garlic, crushed
5 - 7 sprigs thyme
2 sprigs rosemary
Place bread mix and yeast in a large bowl. Add lukewarm water and mix with a fork to form dough. Mix further with hands and bring dough together.
Turn out dough onto a well-floured surface and knead for 8 - 10 minutes until soft and elastic. Add extra flour to prevent dough sticking.
Move dough to a lightly greased bowl, cover with a clean, damp cloth and leave in a warm place until dough doubles in size (approximately 45 minutes). Alternatively, the dough can be prepared in a bread machine using the dough setting.
Preheat oven to 220°C (200°C fan forced).
Turn out dough onto a well-floured surface and knead gently for 1 minute. Transfer to a lined baking tray and shape into a loaf. Re-cover and leave in a warm place until dough doubles in size (approximately 30 minutes).
Bake for 25-30 minutes or until golden brown.
While the bread is baking, combine butter, oil and garlic in a bowl and set aside.
Remove the loaf from the oven and allow to cool. Once cooled, slice the baked loaf evenly every 2 or 3cm without cutting all the way through. Spread each slice with the butter mixture. Place thyme and rosemary between each slice.
Place loaf on baking tray and cook for a further 5 to 10 minutes. Allow to cool before serving.
Proofing time may vary depending on where the dough is placed. This step is critical in bread making to ensure the yeast produces sufficient aeration so that the bread develops a light, even texture.