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.
