Recipe Adapted from BakeForHappyKid
Champion Garlic Bread - by Pegi
For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
50g unsalted butter, softened
3 tbsp minced fresh parsley leaves
1/2 tsp salt
Preheat oven to 425°F or 200°C fan forced.
Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 mins and allow garlic to cool completely.
Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine. Set aside and wait for the bread dough to be ready.
For the champion bread dough:
300g bread flour
1 tsp salt
15g unsalted butter, soften at room temperature
3/4 tsp instant dry yeast
200ml milk, lukewarm*
*The milk in this recipe doesn't require scalding but need to be lukewarm or at least room temperature for efficient proving.
Using a breadmaker, mix all dough ingredients and knead into a smooth and elastic dough and allow it to prove for 1 hr. At this point, you can either store the dough in the fridge to use it on the next day or use it now.
If breadmaker is not available, kneading by hand or electric mixer with a dough hook is possible. Using your hand or an electric mixer, mix all dough ingredients (except butter) to form a dough. If you are using an electric mixer, increase the mixing speed to medium low and knead the dough until it is smooth in its texture. If you are kneading by hand, you need good muscle and endurance to keep kneading until the dough is smooth.
Mix in the unsalted butter and keep kneading at medium low speed or by hand (about 10-15 mins) until dough is elastic and can stretch to form thin and translucent membrane. Allow the dough to rise for about 60 mins or until doubled in size. At this point, you can either store the dough in the fridge to use it on the next day or use it now.
Divide dough into 6 equal portions, then allow to rest for another 10 mins. Flatten each portion of dough, spread a thin layer of garlic butter and roll it into oblong shape. Repeat the same shaping method with the rest of the dough. Place them on a baking tray lined with baking paper and allow them to rise for another 1 hr or until doubled in size.
Chill the left-over garlic butter in the freezer until firm.
Egg wash for baking:
1 egg yolk
1 tbsp milk
Preheat oven to 180°C or 160°C fan forced.
Beat both egg yolk and milk roughly with a fork until combined.
Apply egg wash on the surfaces of the dough. Cut the center of each with sharp knife. Place 1/6 of the frozen garlic butter onto the slit. Repeat this step with the rest of the dough.
Bake at 180°C (or 160°C fan forced) for 17 mins or until golden brown. Transfer the breads immediately onto a wire rack to cool. Serve when they are slightly warm or at room temperature.