Literally THE BEST Garlic Bread Ever

This recipe uses fresh milled flour and a mixer to make super easy, stupid delicious garlic bread. This recipe is beginner friendly for those new to milling their own grains. If you don’t believe me, watch the recipe video. I am nervous every time I bake bread, but this time I used a mixer instead of hand-kneading and was borderline reckless with the dough, and it still turned out absolutely fantastic.

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Legit Garlic Bread

Yield: 9-12

Author: Michelle's Lane

Prep time: 30 MinCook time: 20 MinInactive time: 1 H & 30 MTotal time: 2 H & 20 M

This garlic bread is stupid good & made with fresh-milled flour

Ingredients

Ingredients

• 570g Einkorn wheat berries (or any hard wheat variety)
• 1 can of beer (I use Shiner) or 320g water
• 40g olive oil
• 40g honey (raw, unfiletered)
• 1 egg
• 10g salt
• 1 tablespoon instant yeast
• 1 1/2 tablespoon fresh basil (or 2 1/2 tablespoons dry Italian herbs)
• 1/2 cup shredded Parmigiano Reggiano (do not insult me by using the one with an S in the name you guys)
• 2 tablespoons + 1 tsp garlic powder
• 1/4 cup of butter
• Black pepper

Instructions

Preparation

1. Mix together 1/4 cup of butter, 2 tablespoons garlic powder, 1/2 tablespoon fresh basil (or 1/2 tablespoon dry italian herbs), a pinch of salt and a pinch of black pepper. Set aside.
2. Measure wheat berries and mill on finest setting.
3. Add flour, beer, olive oil, honey, and egg together in a mixer. Using a dough hook, mix on slow until ingredients are well combined and dough has formed the resemblance of a ball. (This dough is very sticky and wet. See video for further explanation).
4. Cover dough and rest for 20 minutes.
5. After resting, add salt, yeast, cheese, 1 tsp garlic powder, and remaining herbs to the dough and knead for 8 minutes on low using the bread hook.
6. Once the dough is done kneading, transfer to a well-oiled bowl, cover, and allow to rise for approximately 40 minutes or until the dough has about doubled in size.
7. After rising, remove the dough and place onto a lightly oiled work surface and lightly oil your hands (this prevents the sticky, FMF dough from sticking to everything).
8. Divide the dough into 9 equal rectangular strips, roll each strip into a swirl (like a cinnamon bun), and place in a well-oiled 8x8 baking pan. You can also divide the dough into 12 smaller strips and place in a well-oiled 9x12 pan.
9. Melt the butter mixture from step 1 and drizzle a little (about 1/4) over the top of the dough.
10. Cover and allow to rise for another 20-25 minutes or until the rolls have reached the top of the pan.
11. Preheat oven to 360°, drizzle half of the remaining butter over the dough and bake for 18-20 minutes uncovered or until tops are golden brown. If using a 9x12 pan, bake at 350° for 20 minutes or until tops are golden brown.
12. Remove from heat and drizzle remaining garlic butter on top of the hot bread.

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