January 21, 2013

Gemma's Herby Garlic Bread

Gemma's Herby Garlic Bread


260g of white bread flour (the buksul brand with bread of the front)

8g package of yeast (it’s the bobbai brand found in korean supermarkets, the pack is red,blue and very small)

1 tablespoon of white sugar

1 tablespoon of rosemary

1 tablespoon of mixed dry herbs

1 tablespoon of garlic powder

1 teaspoon of salt

3/4 – 1 cup of warm water

2 tablespoons of olive oil


Mix up all the dry ingredients in a bowl. Start to add the warm water and mix together. After you have added a third of the water, stir in the oil. Continue to add the water bit by bit until a dough has formed. You may find that you do not need all of the water, stop as soon as you have enough. Once the dough has formed knead for 6-8 minutes. You may need to flour your hands several times during this to stop the dough becoming too sticky. When the dough has had the crap beaten out of it, place it in a bowl with a damp towel over it in a warm place. I’ve had my heating on lately so I just put it on one of the hot spots on the floor, I find this does the job well. Leave it to rise for one hour. The dough should have risen nicely. Punch the dough back down and shape into your desired loaf shape or you can rip it into pieces and make 8 bread rolls. Cover the loaf or rolls back over with the damp towel and leave to rise again for another 30 minutes. Once they have risen again pop them in the oven at about 200 degrees celsius for 20 minutes (the loaf) or 10 minutes (the rolls) turn the tray around halfway through cooking to produce a more even rise. Check your bread is done by tapping it, if it doesn’t give a good knock, flip it over to do the other side. When the bread it done slice and slather with butter and enjoy. Voilá easy to make bread in Korea.

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