There’s nothing more therapeutic than making homemade bread…
Who doesn’t love a warm roll or slice of bread topped with butter? At any point in the day, it’s honestly amazing. We’re all looking into ways to pass the time at home right now, so why not join the venture into bread baking!
Growing up, making bread was an everyday staple. We loved using our bread machine for ease.
At night, my parents would put all the ingredients in the pan, set a timer, push start and off to sleep they went.
Every morning like clockwork, my brothers and I woke up to incredible waves of warm bread flowing from the kitchen and down the hall into our rooms. There was nothing better than a hot slice at breakfast with a spread of jam or honey. We literally ate a loaf a day as a family. There were a lot of boys, what can I say : ).
Now, if making bread by hand is intimidating to you, no fear. That’s where bread machines come in handy.
This one is excellent from Williams Sonoma. Don’t want to go that route? No problem. Making this recipe by hand is easy. Just follow homemade bread making instructions like this. If you’re taking this route, I highly recommend using a dutch oven. Just love the Staub brand. I adore this pot. Click order for some self-love.
Savory Garlic Confit Bread
- 440 grams (3 cups) bread flour ( I recommend King Arthur)
- 2 eggs
- 70g (⅓ cup) olive oil
- 156g (⅔ cup) water
- ¾ t. salt
- 1 ½ t. yeast
- 181g (2 cups) white cheese (sharp cheddar, parmesan, etc…)
- Optional: 1 T finely chopped thyme
Garlic Cayenne Confit
- 6 oz (3/4 cup) butter
- 26g (1 large head) garlic, minced (8-10 cloves, depending on size)
- ½ t. cayenne pepper
- ½ t. sea salt
- Add the first 6 ingredients to the bread machine pan. Process on dough setting. If you choose to make the entire recipe by hand, follow standard bread making instructions through the rising process.
- Prepare confit so it has time to cool. In a saucepan, melt butter and allow it to simmer on low for about 5 minutes to enhance the flavor.
- Add minced garlic, stir, and cook for 3-5 minutes or just until it barely begins to brown.
- Remove from heat and add cayenne pepper and salt, stir.
- Place in the fridge to cool to room temperature until it begins to solidify so it’s spreadable, about 10 minutes.
- Once dough has risen for the first time (it will rise again at step 10 below), pull from pan and roll out to ½” thick.
- Spread confit onto the dough making an even layer.
- Sprinkle thyme and cheese over the confit and dough.
- Roll and place in greased loaf pan. Cover with light, clean cloth.
- Place in a warm place and let bread rise for 30 minutes.
- Preheat oven to 375°. Beat egg yolk with 1 tablespoon water in a small bowl. Brush dough with egg wash.
- Place in oven and bake loaf until the top is golden brown, about 25–35 minutes.
- Transfer pan to a wire rack and let cool in pan about 10 minutes.
- Loosen edges and turn out onto a wire rack carefully. Enjoy!
If this recipe inspires you to make more bread, here is another quick recipe that will get your family or friends begging for more: Pumpkin Bread (Gluten Free). This recipe is a fresh take on a classic. It’s perfectly moist and the topping…don’t get me started. Just, simply, delicious.
Hoping this inspires you to fill your kitchen with good smells and bring some comfort to you and your loved ones. Let me know if you have any baking questions or tips. I would be happy to help and love to hear your baking success stories!
Thank you to all of you who contributed to the inspiration of this recipe veralimaportrait, van_eigen_kweek, rociograham, Sigridsminde, lemonlavenderandthyme, amirrorinthesky, and payton.ivancic.
From my kitchen to yours,