Garlic Loaf
1 tsp dry yeast
1 tbsp sugar
85 ml milk
1/2 tsp salt
1 egg
200 g flour
20 g butter
Filling:
40 g butter
5 garlic cloves, pressed
1/4 tsp salt
A pinch of dried parsley
Start by dissolving the yeast and sugar in warm milk. Allow the yeast mixture to stand for a few minutes. Then, mix in the salt, egg, and flour, and knead well. Let the dough rest for 20-30 minutes, then knead the butter into the dough.
Allow the dough to rise until it has doubled in size (about 60 minutes). Roll out the dough into a square the size of a large cutting board or half a baking tray.
Prepare the filling by melting the butter in a saucepan and pressing in the garlic. Sauté the garlic briefly, then remove from heat. Add the salt and parsley.
Spread the garlic butter over the dough and then cut it into 18 squares.
Stack the squares together (like slices of bread in a sliced loaf) in a baking dish and let the dough rise again in a warm place for 30 minutes.
Brush with an egg wash (egg and water mixed together) or milk and bake the bread at 175°C for 20-25 minutes. Keep a close eye on the bread and cover it with aluminium foil if it starts to darken too much.
