About baking?

Question

Can I ask anyone who is an 'oven' expert this question? I tried to make garlic bread using the recipe I had searched from a particular website and found out that the result was not good. I evaluated the result and I felt that the garlic was not nicely minced. Can I ask? How much fat (margarine or butter) do I need to make one French bread? How long is the baking time and what is the suitable temperature needed? What are some tips to improve on the appearance and taste (mouth-feel was there, anyway)?

Answer 1

you need a garlic press( a metal one) use a 1/2 cup butter squeeze 2 clove's in add a little garlic salt blend spread on top of bread sprinkle a little Parmesan cheese on top bake// if you use a press you won't have bitter tasting chunk's after squeezing scrape off left over's on press with a butter knife to get it all

Answer 2

First, I'm not an expert in anything.

Now, you mentioned garlic bread and french bread. Were you adding garlic to the dough or making a garlic butter to spread on the slices and then toast?

For french bread dough, the best recipe I've found is:
water 1lb
yeast, fresh - .75 oz
bread flour - 1lb 12 oz
salt - .5 oz
malt syrup - .13 oz
sugar - .5 oz
shortening - .5 oz

Straight dough method, 425 f for loaves, steam first 10 mins (produces the nice crust). You can ocassionally spray water (mist setting) from bottle into oven to create steam if you don't have steam setting on your oven - who does at home (wink, wink)

If you kill the sugar and shortening from the above recipe, you have Italian bread. Same mixing, pan-up and baking instructions. It's all personal preference, but I would add the garlic to Italian bread, mince till near paste. These recipes will yield nearly 3 lb dough, I wouldn't put more than 4 cloves of garlic and that will be strong.

I hope this helps, email with any questions.

Answer 3

I don't know if your making bread from scratch, or just making toasted garlic bread using a store bought loaf.

If you're using a purchased loaf, I use about:
1/3 C of butter - melted,
1 T of olive oil,
1 T of garlic paste (I buy mine in the Italian section of my local grocery store - comes in a tube like Tomato paste),
a dash of hot sauce,

I slice the bread length wise, and brush it on the bread, pop it under the broiler till it's toasted - less than 1 min.

You can do the same with bread sliced as 'slices' - just don't cut it all the way through, wrap the bread in foil, and pop it into an oven to warm it. It doesn't get the toasty texture, but it's nice warm garlic bread.

IF you want Texas Toast, slice the bread all the way through, brush both sides with the butter mix, and either cook them on the stove top - as you would a toasted sandwich - or stick them under the broiler - just remember to turn them over so you get good color and crunch on both sides.

Answer 4

I don't know if you want a bread with garlic in it, or a bread that's baked ready to cut and garnish with garlic butter and then reheated just before serving. There is no butter or margarine in bread, so guess you mean spread to go it? Moderate oven, so that bread doesn't crisp faster than the garlic butter melts into the bread. For convenience I always keep jars of finely minced garlic in the refrigerator, Soften marg or butter to room temp. and go 2tablespoons marg. to 1 of garlic, mix to smooth consistency, slice nicks into your bread loaf not quite all the way through. butter each nick, then wrap in foil and place on middle shelf of preheated oven and warm about 12mins. Eat straight away.

Answer 5

I'm not an expert, but I've read somewhere that a good French bread must be crunchy outside and fluffy inside. Steaming it before baking will make it fluffy and crunchy. You may experiment to find out perfect amount of water you should spray into the oven (or how much water you should "put" under your bread). Also I've read somewhere that longer the French bread is, better it tastes, not sure if it's true.