Alright, let’s get this straight. You wanna make some garlic bread, the real kind, not that store-bought stuff? And you ain’t got no yeast? Well, honey, I’ve been makin’ bread since before you were born, and I can tell you, yeast ain’t the be-all and end-all. We can make do. We always do.
First off, you gotta understand, bread makin’ ain’t rocket science. It’s flour, water, and a little bit of elbow grease. That’s all it ever was, and that’s all it ever needs to be. We ain’t fancy here. We use what we got.
So, you got your all-purpose flour? Good. That’s what we need. Don’t go gettin’ all uppity with them fancy flours. All-purpose is good enough for your grandma, and it’s good enough for you. Now, how much flour? Well, that depends on how much bread you wanna make. Let’s say… two cups? Yeah, two cups sounds about right. Dump that in a big bowl. A big one, ya hear? You need room to work.
Now, for the wet stuff. We ain’t got no yeast, so we gotta improvise. We’ll use some bakin’ powder. Yeah, bakin’ powder. It’ll give it a little lift, make it a bit fluffy. How much? A spoonful. A good spoonful, mind you. Not a dainty little sprinkle. We ain’t measurin’ with no fancy spoons here. Just a good ol’ spoonful. And a pinch of salt. Always gotta have salt. For flavor, see? Can’t have bland bread. That’s just sad.
- Two cups all-purpose flour
- One spoonful baking powder
- Pinch of salt
Okay, now for the liquid. We need some water. Warm water, not hot, not cold. Just warm. Like… like baby bathwater. Yeah, that’s it. Pour it in slowly, and start mixin’. Use your hands, girl! Get in there! You gotta feel the dough, see? It should be sticky, but not too sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water. It’s all about feelin’ it out. That’s the secret to good bread, ya know. You don’t learn it from no book, you learn it from doin’.
Now, for the garlic. That’s the whole point, ain’t it? Garlic bread! Don’t be stingy with the garlic. I like to use fresh garlic, but if all you got is that powdered stuff, well, that’ll do in a pinch. If you use fresh stuff, chop it up real fine. The finer the better, see? More flavor that way. If using powder, about a tablespoon or so. Again, don’t be stingy!
Mix the garlic right into the dough. Get it all in there, nice and even. And don’t forget the butter. Melted butter. Lots of it. We ain’t countin’ calories here, are we? Butter makes everything better. Pour that melted butter right into the dough too. Mix it all up real good. You want that garlic and butter flavor in every bite. That’s the key to success here. No one likes bland garlic bread.
Now, shape your dough. You can make one big loaf, or you can make little rolls. It’s up to you. I like to make little rolls, easier to eat that way. Put them on a greased pan. And for a little extra somethin’, brush the tops with more melted butter and sprinkle on a little extra garlic. Can’t have too much garlic now can you?
Bake it in the oven, about 350 degrees. How long? Well, that depends on your oven. Till it’s golden brown and smells like heaven. You’ll know. Just keep an eye on it. Don’t let it burn now, that would be a waste. And when it’s done, let it cool a bit before you dig in. Hot bread is good, but you don’t wanna burn your tongue.
There you have it. Homemade garlic bread, no yeast needed. Just good old-fashioned know-how and a little bit of love. That’s all it takes. Now go on and make some bread. And don’t forget to share. Sharing makes it taste even better.
Tags: [homemade garlic bread, no yeast garlic bread, easy garlic bread, all-purpose flour bread, quick garlic bread, garlic bread recipe]
