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Garlic flutes – with garlic butter
Baking

Garlic flutes – with garlic butter

Dry-yeast flutes with garlic butter finish: bake first, brush with melted butter and finely chopped garlic mid/post bake. Dinner bread with a garlic-forward crust – watch that the garlic does not burn.

EverydayDinnerGatheringBakingBreadVegetarian
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Rate:
123 min total
5 servings
Easy

Ingredients

servings
Units

  • Dough

    • 1¼ cup Lukewarm water (35–40 °C / 95–105 °F)
    • about 0.2 oz Dry yeast
    • 1 tsp Sugar
    • 1.1 lb Wheat flour
    • 1½ tsp Salt
    • 2 tbsp Olive oil

  • Garlic butter (finish)

    • 1.8 oz Butter
    • 3 fed Garlic cloves, very finely chopped
    • 1 tbsp Fresh parsley, chopped (optional)

Instructions

  1. 1

    Activate yeast and make the dough

    1. Stir dry yeast and sugar into the lukewarm water. Stand 5–10 minutes until lightly foamy.
    2. Add salt, oil and flour a little at a time. Knead to a soft, elastic dough.
    15 min
    Bowl
  2. 2

    Rise, shape and bake

    1. Let the dough rise covered about 60 minutes until doubled.
    2. Divide into 4–6 flutes, shape oblong, and proof lightly 15–20 minutes while the oven heats to 225 °C / 435 °F.
    3. Score, brush with water, and bake 12–13 minutes until almost done.
    90 min
    225°C
    OvenBowl
  3. 3

    Garlic butter finish

    1. Melt the butter and stir in the finely chopped garlic (and parsley if using). Heat should only warm the garlic – not brown it in the pan.
    2. Brush the flutes and bake 3–5 minutes more until the crust is golden and smells of garlic. Alternative: brush only when they leave the oven.
    5 min
    225°C
    OvenBrush

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Details

Nutrition

Calories

540kcal

Protein

15g

Fat

14g

Carbs

88g

Serving Size

200g

Dietary

Allergens

GlutenMilk

Restrictions

  • Contains Gluten
  • Contains milk

Tips

Preparation

  • • Chop the garlic very finely – large pieces turn bitter if they get too much heat.

Cooking

  • • If the flutes are already dark, brush only outside the oven – the butter still melts from residual heat.

Serving

  • • Serve with pasta, grilled food or soups – dinner bread, not sweet breakfast.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.