If you have a bit of spare time on your hands next weekend take a chance on this amazing Roasted Garlic Bread Roulade. It is a fantastic, flavoursome and easy idea for a delicious, melting in your mouth, taste buds awakening appetizer before dinner or as a creative base for canapés.
The idea of roasted garlic bread roulade recipe started its life as ‘Paul’s Tea Loaf’ in The Great British Bake Off Cookbook I got for my birthday a couple of years back. Both I and my partner really enjoy a nice thick slice of this sweet bread with a generous layer of butter and a cup of tea in the afternoon. But me being me… I got inspired by the beautiful, generic flavour and absolutely wonderful, fresh and yeasty fragrance of the dough (minus the sugary bits) and decided to transform it and smother it with roasted garlic!
And…it turned out way better than I expected! You shouldn’t be surprised really! If something can taste great with garlic in it I’m on the case in a tick and report right back to you! So here we go:
A few words about dry yeast vs fast action yeast
The dough recipe that makes my roasted garlic bread roulade contains 4 basic ingredients: flour, dry yeast, butter and milk. You can use the fast action yeast, but if you only have the regular dry yeast you can still make the recipe work by activating the yeast first. And here comes a great little piece of advice (obvious to all savvy bakers) I found online and I think is really valuable and worth sharing:
To turn the dry yeast into the fast action yeast whisk the dry yeast in lukewarm milk and then leave it in peace for 15 minutes, or until you see some foaming action on the top. Don’t make the mistake of leaving a metal whisk in the bowl (like i did once!!) with this mixture or using a metal bowl by the way. Yeast just doesn’t like metal. No idea why, but it just doesn’t want to activate properly. Glass, silicon and plastic are fine though. And don’t forget to deduct the amount of liquid you used to activate the yeast from the amount of liquids advised in the recipe you’re following in case it is a different one from my roasted garlic bread roulade!
So when your milk and yeast is nice and foamy, mix it with flour, soften butter, bring it all together with a wooden spoon or spatula and knead until you have a smooth ball of dough. The roasted garlic bread roulade dough is soft and very easy to deal with so this process should only take a few minutes. The next step is to rest the dough in a warm place for an hour or until it doubles in size. The result can depend on how active the yeast is and how warm is your proving area. I don’t have a proofing drawer, but I have a shelf above the hot water tank and it works really well indeed.
Roasted Garlic Bread Roulade is an easy and tasty weekend, pleasure bake
In the heart of the roasted garlic bread roulade lives my favourite type of garlic of them all: herbed roasted garlic. While your dough is rising you can roast your garlic, chop your herbs and make a lovely paste you’ll cover one side of the dough with before rolling it up like a Swiss roll. Can you taste it yet?
The last stage is to proof the roasted garlic bread roulade once again and then bake! The whole process can take almost 3 hours, but the physical work you do, no more than 15 minutes. This is why for me this recipe scores really high on the weekend baking ventures scale. If you too enjoy baking this will surely prove to be an easy, quick and from the taste point of view, a recipe definitely worth pursuing on a regular basis.
- 5g (1 teaspoon) dry yeast or fast action yeast
- 120ml milk, lukewarm
- 200g plain white flour
- 20g softened butter
- 1 teaspoon salt
- 1 whole garlic head
- 2 teaspoons extra virgin olive oil
- 1 tablespoon of fresh thyme leaves (you can use rosemary or oregano instead)
- ½ teaspoon salt
- Preheat oven to 180C (356F).
- In a non-metallic (plastic or glass) bowl, mix 1 teaspoon of salt with flour and add butter.
- If you are using dry yeast, in another small non-metallic bowl, whisk the dry yeast with lukewarm milk and leave to foam up for about 15 minutes. If you are using fast action yeast you can skip this step.
- Add yeast and milk to the bowl with flour, salt and butter and using a wooden spoon or spatula, mix it all together to create a shabby dough ball. Remove the dough with all the bits from the bowl onto a clean surface and knead for a few minutes until you get a smooth and even ball.
- Return the dough ball into the bowl you mixed it in, cover tightly with cling film, pierce the film and place in a warm, draft free cupboard or space. Leave to rise for an hour to an hour and a half or until double in size.
- Peel most of the outer garlic head wrappers and trim ¼ inch off the top of the garlic head.
- Place the garlic head (or heads) on a piece of aluminium foil big, enough to wrap it around the heads.
- Drizzle 1 teaspoon of extra virgin olive oil over the exposed tops of the cloves and allow the olive oil to run down to the inner parts of the garlic head.
- Wrap the garlic head in the aluminium foil and place it on the baking tray, in the oven (trimmed top up).
- Bake for 40 minutes.
- When cool enough to handle, unwrap the garlic head and squeeze the cloves out into a small bowl.
- Chop your herbs very finely and add them along with 1 teaspoon of olive oil and ½ teaspoon of salt into the bowl with roasted garlic. Mash it all well together.
- Line a shallow baking tray with parchment paper.
- On lightly floured surface, using a rolling pin, roll the dough into a wide oval shape, about ⅓ inch thick.
- Spread roasted garlic filling on the top surface of the dough right up to the edges and then roll the dough up lengthwise like a Swiss roll.
- Place your rolled dough onto lined baking tray and then gently slide it into a clean, roomy plastic bag leaving a gap for a little air access. Place the tray back in your proofing area for an hour to an hour and a half. About 10 minutes before the end of proofing set the oven to 200C (393F).
- By now the dough should visibly increase in size, ideally it will double in size. Remove the bag and place the tray with the roll in the preheated oven.
- Bake for 18 minutes. Remove from the oven and cool on the cooling rack.
Did you make it? Did you like it? If so, try this Garlic and Onion Bread Roulade recipe. This bread is sturdier and can be used to make a proper sandwich.