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Sweet Garlic Butter Leaves Bread

Name: Sweet Garlic Butter Leaves Bread
Yield: 6 servings
Ingredients: 1/2 cup Warm water; 1/3 tsp Active dry yeast; 100 g Bread flour; 1½ cup Warm water; 2¼ tsp Active dry yeast; 500 g Bread flour, plus more for dusting; 2 tsp Kosher salt; 1/4 cup Grated Parmigiano- Reggiano; 2 cup Ice cubes; 300 g Canned sweetened condensed milk; 1¼ cup Unsalted butter, at room temperature; Head of garlic, cloves separated and finely minced; 1/4 cup Chopped fresh parsley; 1/2 tsp Kosher salt; Stand mixer fitted with a dough hook; Kitchen scissors

This is a bread made for sharing at the end of the year, perfect for gathering around the table with loved ones. It offers a delightful combination of crisp and tender textures with rich, savory flavors. The process is a bit time-consuming due to the slow fermentation with the poolish (a fermentation starter or mother dough), but the results are well worth the wait. Fresh from the oven, the warm bread melts with sweet garlic butter, and a sprinkle of Parmesan adds an extra layer of flavor, making it a perfect choice for special occasions. For the holiday season, it can be shaped like a Christmas tree for a festive touch, and you can experiment with different shapes and flavors at other times of the year. Add your favorite cheese for a unique twist!

Ingredients

Method

Nutrition

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For

6

M

I

POOLISH

1/2

cup

Warm water (118ml)

1/3

tsp

Active dry yeast (1g)

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Per Serving

Calories

310kcal

Fat

14g

Saturates

9g

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Notes

When you cut the dough withthe scissors, you can make more cuts for smaller leaves or fewer cuts for larger leaves.
Or make the loaves in the shape of leaves and serve them as holiday bread!
You also can top the butter with mozzarella instead of the Parmigiano-Reggiano.

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Pairs With

Warm soups and stews / Roasted meats or grilled vegetables

Bake,

Bread,

Elevated

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Sweet Garlic Butter Leaves Bread

This is a bread made for sharing at the end of the year, perfect for gathering around the table with loved ones. It offers a delightful combination of crisp and tender textures with rich, savory flavors. The process is a bit time-consuming due to the slow fermentation with the poolish (a fermentation starter or mother dough), but the results are well worth the wait. Fresh from the oven, the warm bread melts with sweet garlic butter, and a sprinkle of Parmesan adds an extra layer of flavor, making it a perfect choice for special occasions. For the holiday season, it can be shaped like a Christmas tree for a festive touch, and you can experiment with different shapes and flavors at other times of the year. Add your favorite cheese for a unique twist!

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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For

6

M

I

POOLISH

1/2

cup

Warm water (118ml)

1/3

tsp

Active dry yeast (1g)

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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Per Serving

Calories

310kcal

Fat

14g

Saturates

9g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.