When I was younger and people would invite my family over for dinner, it felt like we always had the same thing to eat: spaghetti with marinara sauce (from a jar), green salad with Italian dressing (from a bottle), and garlic bread (with garlic powder and Kraft parmesan cheese). Now, of course it was lovely to be invited over to dinner, and of course we're very lucky to have food at all, so I'm really not complaining about that, but....well, you catch my drift. We've all experienced foods we're not so fond of, right?
Anyway, maybe because of this, I don't make garlic bread very often. I love bread and I like garlic, so this is the only explanation I can thing of.
Now, forget about this horrible excuse for garlic bread. Imagine a tender, homemade white bread, spread with a butter flavored with fresh herbs and garlic. Imagine that the bread is folded around this butter to create flaky, flavorful layers. Now we're talking.
I've been eyeing this recipe for a while, and today I ran out of bread and had all the ingredients to make this garlic bread. And boy am I glad that I did! You should make this right now, it's that good. Thanks, Fanny! (By the way, check out her website...Fanny aspires to be a pastry chef, and you can tell that she's well on her way by the wonderful creations she produces!)
I hardly changed the recipe, but I'll post it here with grams converted into cups since most American kitchens don't have a scale.
Small Garlic and Parsley Breads (makes 4 petite, individually-sized breads)
1 1/4 tsp dry yeast or 7 g fresh yeast
1 cup warm water
pinch sugar
2 3/4 cups flour
1 tsp salt
herbed "butter" (below)
Mix the yeast with the water and the sugar, and let it sit for a few minutes. The top should be foamy. Whisk the flour and salt together in a mixing bowl. Add the yeast mixture and knead for 10 minutes, until you have a smooth, firm dough. Cover with a cloth and let rise for 1.5 hours. When the dough has risen, gently deflate it and divide it into 4 portions. Proceed with rolling and folding as outlined here.
Preheat the oven to 400 F. Let the breads rise for 45 minutes, then bake for about 25 minutes, until golden brown.
Herbed Butter
1 bunch parsley, minced (or a mix of herbs)
6 cloves garlic, minced
4 tbsp margerine, softened
Mix all ingredients together.
Wednesday, November 7, 2007
Petits pains à l’ail et au persil
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10 comments:
your vivid description of family meals has made my mouth water!! and wow, those Small Garlic & Parsley Breads look positively scrumptious - yum!
thanks for sharing this recipe, it looks spectacular. my mom just brought me a pink kitchen scale, so i'm all set either way.
xo
kittee
Seriously, you make the most wonderful foods! I added these to my recipe folder and will serve them at my next party for sure.
Oh wow! They look fantastic. I'll definitely be making them soon.
Those look really good. Thank you for posting the recipe. Yummy!
Oh la la. I want that.
This looks really pretty, like artisan bread.
Those look amazing. I also have an aversion to garlic bread, although mine comes from the frozen loaf of french bread in foil that graced our dinner table on many a night...I'm going to have to try these asap!
Ooh, I am *so* making these!
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