For almost a year now I’ve been making successful bread loaf after successful bread loaf… and it’s all thanks to Chadd and his rolls.
I documented many, many bread fails over the two years I was trying to nail it, and to be honest I was a bit of a stubborn twit about it. My breadmaker instructions recommended I use bread improver and that sounded like too much faffing about, plus I’d just read this article in the New York Times about good old-fashioned loaves that didn’t need a boost from extra gluten and I wanted to go as old-school as possible.
Then all the days rolled by when I didn’t have my own bread, I mean LOTS OF DAYS without homemade bread because I was too stubborn to do as I was told and didn’t stop to think that maybe after the author of that article came home and threw out all his wheat gluten he suddenly never had a great homemade loaf ever again.
Yes there is sourdough and yes I’m trying. I’m getting there.
But one day I was reading a favourite blog and oh my sweet baby cheeses, her bread rolls looked fluffy af and I was so jealous. it turns out she had been using Chadd’s recipe, and the only difference between that and any other one that I’d tried is that Reannon and Chadd were actually using the bread improver.
I didn’t waste a single other second and I bought the bread improver and I have been having DELICIOUS GODDAMN BREAD every day since then. I suggest you do too.
I use a recipe based on Jamie Oliver’s and the River Cottage bread recipe for random rolls, scrolls, artisan loaves, etc, and for regular everyday sandwich bread I use this recipe, which I adapted for the breadmaker. With bread improver. Because I know when I’m beat.)
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It’s never been easier to get soft, buttery, garlicky bread in your facehole.
Ingredients
Bread dough ingredients
- 300ml warm water
- 7g dry yeast
- 1 teaspoon sugar
- 500g plain flour
- 1 teaspoon salt
- 1 large teaspoon bread improver
Garlic Butter Ingredients
- 200g of softened butter,
- two cloves of garlic, minced,
- lots of salt (depending on whether you use salted or unsalted but I don’t understand unsalted butter and therefore never buy it)
- and some mixed herbs. You can use dried or fresh, whatever you’ve got on hand. I like dried but I’m a simple lass and also can’t get more than two herbs growing at a time.
Instructions
Bread instructions
- Mix everything together and knead for about 10 minutes. You can also knead it in your mixer fitted with a dough hook, or in your breadmaker.
- Leave to rise for about an hour, or until doubled in size.
- Then divide that dough into three even rolls and let them rise again for about 45 minutes (that second rise is everything).
- Then you’re going to get 200g of softened butter, two cloves of garlic, minced, lots of salt (depending on whether you use salted or unsalted but I don’t understand unsalted butter and therefore never buy it) and some mixed herbs. You can use dried or fresh, whatever you’ve got on hand. I like dried but I’m a simple lass and also can’t get more than two herbs growing at a time.
- You’re going to mix it alllllll up and set it aside for your delicious bread to come out of the oven.
- After your dough loaves have had a second rise, bake at 200C for about 20 minutes or until they’re golden brown and sound hollow when tapped on the bottom.
- When they’ve cooled a little bit, cut into slices but not all the way through to the bottom. Smear that garlic butter in and around those slices and all over the top (be GENEROUS) and then pop back in the oven until everything is heated through and the butter is all melty and amazing.
Butter instructions
- Mix everything!
Keywords: garlic bread, homemade garlic bread, garlic bread recipe, easy garlic bread, soft garlic bread, garlic baguette
If you’ve any self control, serve it with your dinner.
If not eat it FOR dinner. You know I would.
Oh.my.god. YUM!
It is still so funny and weird explaining to Chaddy that he’s a total Internet sensation ‘cos of his fluffy rolls. This is a man who has excelled in so many life things, but yet it’s the bread he’ll be remembered for hahaha
You are a genius with all that garlic and butter additions. I know what we’re having for dinner tonight!
Thank you so much once again for spreading the good word about the good bread.
Much love x
Please pass on my undying gratitude for the bread that allows me to have that much butter, amen.
This looks divine. Do you know does bread improver have gluten in it? If so it is a big no go for us with a coeliac in the house. But apart from the fact I am now craving garlic bread thank you for sharing!
yes, unfortunately bread improver is nothing but gluten. But bread is really nothing but gluten. it’s a big ole bready disappointment for your lot, I’m so sorry!
Unnnnff garlic bread is such a saucy wench. I’m lazy/trying not to eat it all at once so I freeze the extras so I can chuck it in the oven whenever I want some.
Isn’t unsalted butter weird? It’s apparently for desserts but I find my chocolate puddings tastier with salted butter..
Yeah I can’t stand putting it in desserts, I need that salty edge.
Let’s all agree that sharing Chadds bread is one of the greatest things to ever happen on the internet ok? the fact that so many people are now baking soft, fluffy rolls can only be a good thing. Bread for all!!!
BREAD FOR EVERYBODY
I was going to ask if I could have it for dinner and then BAM the last line.
You and me biatch, same cloth and shit.
I neeeeeed this.
I could make a garlic bread smoothie?
What would the experts know?!
Hangs head. Goes to buy bread improver
I’ve learned to embrace the improver!
I’ve made this so many times since you posted it I know the measurements from memory. Homemade garlic bread ftw!
THIS IS AMAZING! The thought of you having delicious garlic bread all the time makes me happppeeeeeee