Garlic Bread to share

Ingredients

• 1 tsp caster sugar
• 2 tsp instant yeast
• 210 ml buttermilk at room temperature
• 350 g bread flour
• 50 g unsalted butter at room temperature
• 1 egg
• 1 tsp salt
• 1 tsp garlic powder
• 1 Tbls fresh rosemary chopped
• 1 tsp olive oil
• 80 g unsalted butter
• 80 g cream cheese
• 4 cloves garlic grated
• 1/2 tsp salt
• 2 Tbls rosemary
• 2 Tbls flat leaf parsley

Instructions

1. 1

   Put yeast and sugar into stand mixer bowl fitted with paddle attachment (K-beater) pour buttermilk in and mix. Leave to bubble for 5-10 minutes

2. 2

   Add in flour, egg, butter, salt, garlic powder and rosemary. Mix for 3 minutes on low speed.

3. 3

   Tip dough onto floured surface and knead by hand or about 5-7 minutes OR leave in stand mixer, replace the paddle with a dough hook and knead for 5 minutes until dough is soft and pliable like fat thighs

4. 4

   Spritz dough with olive oil and proof in warm place for 90 minutes or until double in size.

5. 5

   Prepare the garlic butter filling- add all the ingredients to a small blender attached with a blade and mix together to form a smooth'ish spreadable butter

6. 6

   prepare a 22cm loaf pan with butter and baking paper

7. 7

   Divide dough into 12 balls of about 56g each.

8. 8

   Roll into 12cm discs

9. 9

   Spread filling equally onto the 12 discs and fold each disc in half creating a half moon shape.

10. 10

    Place the folded and filled dough into a prepared loaf pan and leave to proof for 45 minutes

11. 11

    Preheat oven to 180ºC

12. 12

    Bake for 40-45 minutes -Check after 30 minutes, if browning too much tent with a sheet of foil