|Posted by Bee & John on May 22, 2010 at 7:06 PM|
I was wondering.... why not put some garlic butter in the bread dough before cooking it?
Was concerned that the butter would make the bread go gooey and not cook properly - but thought it might be ok and have a middle bit garlicy like a chicken kiev.
Nope - but it was actually a huge success.
I made the Foccacia dough up (our favourite) and let it rise. I then divided into 2 and stretched into french stick shapes. Cut them in half longways and then added the butter. I then squished the bread back together (no finesse - we were in a hurry to cook these and take to a party)... twisted the roll (thought it might look nice and keep the butter in better) and then baked.
The butter was just evenly distributed throughout the bread dough as it cooked, leaving it light, fluffy and a subtley garlic-y. I think it was even nicer than traditional garlic bread! Definitely less messy to eat :-)