Herb & Garlic Bread

For the dough:


- 1 x 600g Lighthouse Crusty Wholemeal Bread Mix Sachet
- 1 x 6g yeast sachet
- 410ml lukewarm water

 

For the filling:


- 115g butter, softened

- 3 tbsp olive oil
- 2 clove garlic, crushed
- 7 sprigs thyme
- 2 large 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). Shape dough into desired shape and bake for 25-30 minutes or until golden brown. While the bread is baking, combine butter, oil and garlic in a bowl. Slice baked loaf evenly every 2 or 3cm without cutting all the way through. Spread each slice with butter mixture. Place thyme and rosemary between each slice. Place loaf on baking tray and cook for a further 5 to 10 minutes. Notes: * 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.

@2019 LIGHTHOUSE BAKING

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