Alright, let’s get this straight. We’re gonna make some garlic bread, the real kind, not that store-bought stuff that tastes like cardboard. And we ain’t usin’ no fancy yeast neither, just good ol’ all-purpose flour. ‘Cause that’s what I got in the cupboard, and that’s what we’re gonna use. Don’t go tellin’ me it can’t be done, ’cause I’ve been makin’ bread longer than you’ve been alive.
First things first, fire up that oven. Crank it up to 425 degrees, that’s what the recipe says, and that’s what we’ll do. While that’s heatin’ up, find yourself a pan, and slap some of that parchment paper on it. Keeps the bread from stickin’, see? Now, take your loaf of bread, whatever kind you got, and slice it right down the middle, longways. Just like you’re gonna make a big ol’ sandwich.
Now, for the garlic part. I ain’t got no fancy measurements, just gonna eyeball it like I always do. Grab a few cloves of garlic, smash ’em up good with the flat side of a knife, and then chop ’em up real fine. Don’t worry if it ain’t perfect, it’s all goin’ to the same place. Then, get yourself some butter, the real stuff, not that margarine garbage. Melt it in a pan, or in the microwave, whichever’s easier. Toss in that garlic and let it simmer for a bit, till it smells nice and garlicky. You know, that smell that makes your mouth water.
Okay, here’s where we get to the bread part. Like I said, we ain’t usin’ yeast, so this ain’t gonna be no airy-fairy bread. It’ll be a bit denser, but that’s just fine. We are usin’ all-purpose flour because that is all I got on hand and people say you can’t make bread with it. We’re gonna prove ‘em wrong, just you wait and see. Some folks say you need that bread flour, with all that extra protein, to make good bread. But I say, all-purpose flour works just fine if you know what you’re doin’. And I do, so listen up.
Now, some recipes will tell you to add sugar and warm water with the yeast and let it sit to activate. But we ain’t doing that, no sir! No yeast here, just flour. See, the thing is, even without the yeast, that all-purpose flour will still give you a decent loaf. It might not rise as much, and the air bubbles might not be as big, but it’ll still taste good, especially with all that garlic butter we’re gonna slather on it.
So, get yourself a bowl, dump in some flour. How much? Enough to make a dough, that’s how much. You’ll know when it’s right. Add a pinch of salt, maybe a little bit of sugar if you’re feelin’ fancy. Then, start pourin’ in some water, a little bit at a time, and mix it all up. You can use a spoon, or your hands, whatever works. Just keep mixin’ till it forms a dough. It shouldn’t be too sticky, and it shouldn’t be too dry. Just right. You’ll know.
Once you got your dough, knead it for a bit, just to get it nice and smooth. Then, roll it out, or pat it out, whatever’s easier. You want it to be about the same size as your bread halves. Spread that garlic butter all over the bread, and then put the dough on top. Or you can do it the other way around, put the dough on the bread and then spread the butter. Doesn’t really matter, as long as it all gets covered in that garlicky goodness.
Now, let’s talk about making it tasty. Here is where we put the old homemade touch on it. Everyone makes it different, but here is how I do it so it is perfect every darn time. Put that bread on the baking sheet you prepped earlier, and pop it in the oven. Bake it for about 15-20 minutes, or until it’s golden brown and crispy. Keep an eye on it, though, you don’t want it to burn. Every oven is different, so you gotta use your own judgment.
Once it’s done, take it out of the oven and let it cool for a bit before you slice it up. And then, get ready to enjoy the best darn garlic bread you’ve ever had. It’s simple, it’s easy, and it’s made with love. And that’s all that matters.
- Remember: Don’t be afraid to experiment. Add some herbs, some cheese, whatever you like. It’s your bread, make it your own.
- Secret ingredient: A whole lotta love, that’s what makes it good. Don’t forget that.
So, there you have it. Homemade garlic bread, from scratch, with all-purpose flour, and no yeast. Just like my grandma used to make. And if I can do it, you can too.
Tags: [homemade garlic bread, easy recipe, no yeast bread, all-purpose flour, simple baking, garlic bread from scratch, quick bread, crispy bread, flavorful bread, baking tips]
