Student who is selected for the Chef of the day is Mr.SUCHITH (BCT&CA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
Ingredients:
- 500g Refined flour (bread flour)
- 10g Salt
- 7g Instant yeast
- 3 g Sugar
- 350ml Warm water
- 30g Unsalted butter, softened
- 4-5 nos Garlic cloves, minced
- 15g Parsley, finely chopped (optional)
Method:
- Take the yeast in a small bowl. Add luke warm water, a pinch of salt and sugar and set aside to activate the yeast.
- In a mixing bowl, combine the flour, salt, and the activated yeast.
- Gradually add the warm water while mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- In a small bowl, mix the softened butter, minced garlic, and chopped parsley until well combined.
- Punch down the risen dough and roll it out into a rectangle about 1/2 inch thick.
- Spread the garlic butter mixture evenly over the dough.
- Starting from one end, roll the dough tightly into a log.
- Place the rolled dough onto a greased baking sheet, cover it loosely with plastic wrap, and let it rise for another 30-45 minutes.
- Preheat the oven to 200°C. Once the dough has risen again, remove the plastic wrap and bake the garlic loaf in the preheated oven for 25-30 minutes, or until golden brown.
- Remove from the oven and let it cool slightly and then brush it with garlic infused oils before slicing and serving.