Don’t Buy Garlic Bread Again! This Ultra-Soft Homemade Garlic Bread Is Unreal 🤯🧄

Описание: This garlic bread is ultra-soft, incredibly aromatic, and full of flavor 🧄✨
The crumb is light and tender, the crust is beautifully golden, and the smell while baking is absolutely irresistible.
Once you make this at home, you’ll never look at store-bought garlic bread the same way again.

Simple ingredients, an easy method, and a result that feels bakery-level 🤍

🧾 Ingredients

Milk – 65 ml
Water – 200–260 ml
Sugar – 12 g
Instant yeast – 9 g
Radish leaves & green onions (finely chopped) – about 100 g
All-purpose flour – 500 g
Salt – 12 g
Garlic powder – 2 tbsp
Vegetable oil – 30 g

👩‍🍳 Method

Mix the milk with half of the water, then add yeast and sugar and stir well.
Finely chop the greens and set aside about 3 tablespoons for the topping.

Add the remaining greens, flour, salt, and garlic powder to the mixture.
Gradually add the rest of the water if needed and knead until the dough comes together.
Add the oil and continue kneading until you have a soft, smooth dough.

Cover and let the dough rest for about 40 minutes.
Roll it out on a work surface, shape as shown in the video, and place it into a greased pan.
Let it rise until doubled in size.

Mix milk and egg yolk with the reserved greens, brush over the dough, score the top,
and bake in a preheated oven at 200°C (392°F) for 18–20 minutes.
After baking, brush with butter if desired, let cool slightly, then enjoy 😋

❤️

If you love soft homemade bread, don’t forget to save this recipe,
and tell me in the comments how it turned out for you 🥰
Your support truly means a lot 🤍

Timestamps ⏲️:

00:00 Intro
00:20 Start mixing the dough
00:46 Chopping the herbs
01:27 Adding the herbs to the dough
02:41 Dough mixing finished
02:43 Start kneading
03:08 Kneading finished
03:47 Rolling out the dough
04:13 Rolling the dough into shape
05:10 Greasing the loaf pan
05:18 Transferring dough to the pan
05:40 Final proof
05:58 Egg wash & topping
06:48 Scoring the bread
07:11 Into the oven
07:23 Cooling
07:42 Soft and tender texture
07:53 Slicing & showing the fluffy crumb


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