Garlic Dough Bread



  • 500g strong white bread flour
  • Sachet of fast action yeast (7g)
  • 1 and 1/2 teaspoon caster sugar
  • 2 teaspoon salt
  • 300ml luke warm water
  • 3 tablespoon olive oil
  • Good knob of butter, softened
  • 3 large garlic cloves


  1. First flour the base of a tray tin
  2. Add all the dry ingredients to the bowl and mix together (use a kitchen aid if you have one)
  3. Mix the water and oil together and then slowly add to the dry ingredients
  4. If you're using a kitchen aid turn the speed to medium and leave to 'knead' the dough for about ten minutes. If you don't have an aid, you'll need to do this by hand so turn the dough out onto a floured surface and knead for ten minites
  5. The dough is ready when it is smooth and elastic
  6. Then lightly oil a large clean bowl and add the dough to it, cover it with cling film and leave in room temperature area to rise. This will take about an hour to an hour and a half - you'll know when it's ready as it will have nearly doubled in size
  7. Whilst the dough is rising, make your garlic butter, simply push your garlic through a presser and add to the soft butter, mix together. Pre-heat oven to 200 degrees Celsius
  8. Then knead the dough briefly to knock out all the air and shape so it will fit in your baking tray (push into the corners of the tin)
  9. Allow to rise again by covering it with a damp tea towel and leaving at room temperature - this will take about 30 minutes
  10. Then put in the oven at 200 degrees Celsius for 15-20 minutes, when the bread is golden on top and feels cooked underneath 
  11. When still warm cover with your butter and garlic and add the basil leaves
Lucy Stewart