Garlic bread plaits
Garlic bread plaits
Ingredients
- 1 teaspoon celery salt or all-purpose seasoning
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic (finely sliced)
- ½ cup Parmesan (finely grated)
- 1 basic pizza dough (see recipe below)
- ¼ cup butter (melted)
Basic pizza dough
- 4 teaspoons yeast
- 1 teaspoon caster sugar
- 1¾ cups warm water
- 4 cups plain flour
- 1 teaspoon sea salt
- 2 tablespoons olive oil (for oiling bowl)
Instructions
- 1
Preheat the oven to 190°C and line two trays with baking paper.
- 2
Add celery salt, half the thyme, half the sliced garlic and half the Parmesan to the dough and knead to combine. Divide into six pieces, then roll each piece into a tube about 30cm long. Pinch three tubes together at one end, then carefully plait them. Repeat.
- 3
Place plaits on lined trays and dot with rest of garlic. Sprinkle with rest of thyme and Parmesan and bake for 25-30 minutes until golden and puffed. Brush with melted butter while still hot.
- 4
In a small bowl, combine the yeast, sugar and water and mix well. Leave for 5-10 minutes until foamy.
- 5
Sift the flour and salt into a large bowl and make a well in the centre. Pour the wet yeast mixture into the flour and form into a dough with your hands.
- 6
Transfer to a clean, floured surface and knead for 5-8 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a teaspoon of water.
- 7
Place the dough in a clean, lightly oiled bowl and cover with plastic wrap. Leave to rest in a warm place for about 45 minutes or until doubled and puffed up.
- 8
Remove from the bowl and knead again for 2-3 minutes.
- 9
Make rosemary and brie plaits by replacing thyme with roughly chopped rosemary and arranging sliced brie between the plait layers.



