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Instructions. In the bowl of a stand mixer, or other large bowl, sprinkle yeast into warm water with 1 tablespoon of sugar. Let proof until foamy and bubbly on top. Meanwhile, mince garlic. Sprinkle salt over garlic and continue to chop, scraping your knife over it firmly until it forms a chunky paste.

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Instructions. Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside. In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, salt, and garlic powder and stir well. 2-2 ⅓ cups (250-295 g) bread flour*, 1 packet instant yeast, 1 ½ teaspoons sugar, ¾ teaspoon salt, ½ teaspoon garlic powder.

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Add the melted butter, salt, 1 cup (130g) bread flour, and garlic powder, if using. With a dough hook attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

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Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine. Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky. Preheat the oven to 500 degrees F (260.

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For the garlic coating: Melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to over cook it here). Add in the parsley and garlic salt and stir to combine. Taste to season (add more salt, if needed), then remove from heat. Set aside until needed.

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Let sit for 5-10 minutes or until the mixture begins to bubble on top. Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.

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Cover pan with plastic wrap and let it rise for another hour in a warm environment or until doubled in size. Meanwhile, preheat oven to 350 degrees. In a small bowl, combine the garlic herb butter ingredients, and brush all over the risen buns. Bake 18-20 minutes until golden brown. Let cool slightly and serve.

Stuffed Garlic Bread

This pull apart bread starts with homemade dough. You need 9 simple ingredients including: yeast, sugar, milk, butter, salt, egg, flour, rosemary and garlic powder. Sugar feeds the yeast, while milk hydrates it and gives the bread a softer texture (as opposed to water). Butter, salt, rosemary, and garlic powder add flavor.

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Grab the ends of each dough rope, tie into a knot shape, and tuck in the ends. Arrange the knots on the prepared baking sheet. In a small bowl, combine the remaining 2 tablespoons of olive oil and the garlic. Set aside. Bake the knots for 11 to 13 minutes or until golden brown on the outside.

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Whisk flour, baking powder and salt. Add Greek Yogurt and stir until a shaggy dough forms. Turn the dough out onto a floured cutting board and knead with your hands to form a ball. Cut the dough into 12 equal pieces. Roll each piece into a long rope and form into a knot. Stir butter and garlic and brush over knots.

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Preheat oven to 375°F and line a small baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder and salt. Add the greek yogurt and stir to combine. Transfer dough onto a flat, lightly floured surface. Knead until smooth and stretchy, about 2 minutes.

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Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up. In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.

Easy Garlic Bread Recipe

Instructions. Combine warm water, yeast, and ¼ tsp sugar and stir-allow to rest for 5-10 minutes until foamy. Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining ¼ cup sugar, warm milk, butter, egg and salt. Blend mixture until combined.

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Preheat oven to 160 degrees Celsius / 320 degrees Farenheit. Using a sharp knife, slice the top off the garlic bulbs, about 2 - 3 cm down from the top to expose the raw cloves. Place the bulbs of garlic into the centre of an oven proof dish, drizzle with olive oil and season with salt and pepper. Bake for 1 hour.

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Using a spatula, mix until a small ball of dough forms. Cover and allow to rise in a warm location for one hour, or until doubled in size. Preheat oven to 350˚F. Sprinkle a flat surface with flour and place dough on top. Sprinkle dough with flour. Using a rolling pin, roll dough into a 10×16 inch rectangle.

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Near the end of the rising time, preheat the oven to 400°F with a rack in the center. Brush the dough all over with egg wash. In a small bowl, mix together the Parmesan and the herbes de Provence, then sprinkle this mixture around the edge of the bread and in the center. Bake the tarte soleil for 20 to 25 minutes, until deeply golden.