At school we madeeasy layered garlic breadfrom scratch. It’s a cross between a sandwich and Cornish pastry. It turned out really yummy! I used Pure dairy-free spread, so my bread is vegan.
You’ll need:
500g strong bread flour
250 mL warm water
2 tsp dried yeast
1 tsp sugar
1 tsp salt
25 g butter or dairy free margarine
For the sauce you’ll need:
50g of butter or dairy-free margarine, melted
2 cloves of garlic, crushed
1 tsp oregano
How to make the bread:
Pre-heat the oven to 200 C degrees.
Measurethe warm water into a jug. Sprinkle the sugar and dried yeast over, leave to froth.
Sieve the bread flour and salt into a mixing bowl, then add the butter/margarine and rub it in quickly. Add the yeast mixture and combine until you get a smooth mixture.
Now comes the kneading. Knead the mixture for two minutes, then rest for five minutes, then knead again for two minutes.
Using a sharpknife, cut the dough into two equal portions. Gently knead each pieces for a couple of minutes, then shape them two circles.
Place onecircleonto a greased baking tray, the other one onto a plate. Leave them to prove for 10 minutes in a warm placewhile you make your sauce, by mixing the melted butter/margarine with the garlic and oregano.
Spread 2 tablespoons of thesauce onto the circle resting on the baking tray, then put the second circle on top to make a sandwich.
Using your fingers, pinch together the edges and roll back. Using a knife, poke the top a few times.
Bake for 20 minutes until golden, then let it cool and cut it into wedges.
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