Tear and Share garlic bread

prep time: 30 mins     additional: 1 hour     cook time:  25 mins

serves 4 - 6

When you think of comfort food - this is the recipe! Soft and full of flavour, great as a side dish to go with your pasta. My tear and share garlic definitely should be eaten in a good company of friends and family!

For the dough:

1/2 cup + 1 Tbsp (140 ml) warm water

1/2 cup (125 ml) milk

1 Tbsp (15 g) butter

3 cups (550 g) bread flour

1 tsp salt

2 Tbsp(1 Tbsp) maple syrup(or sugar)

7 g quick rise yeast

For the topping:

4 Tbsp (55g) butter, melted

1 salt, pinch

small bunch fresh parsley, chopped finely

2 garlic cloves, chopped finely

9 inch round spring pan, lined up with parchment paper (or square, if so you wish)

1. For the dough: combine all the dry ingredients and mix well. In a small saucepan, add the butter to the milk and warm up gently until butter melts (till it feels like a warm bath to the touch). Add to the flour mixture along with water and maple syrup and knead for 8 to 10 minutes (in a food processor with dough attachment or by hand) until it is no longer sticky. If the dough seems to wet - add 1 Tbsp of flour.

2. For the topping: melt the butter and add the rest of the ingredients. Mix well.

3. Divide the dough into small balls - a bit bigger than walnut size. 

4. Dip each of the balls, one by one, in the topping and place in the prepared tin. Keep the left over topping for later. Cover the tin with a kitchen towel or with cling film and leave in a warm place to rest for 1 hour.

5. Preheat the oven to 170*C (350*F).

6. Bake for 20-25 minutes or until the dough starts browning on the top. 

7. Brush the top with the rest of the topping to soften the dough. Serve hot and enjoy!!