Gluten-free garlic bread
Home-baked bread has no competition. Gluten-free garlic bread is as soft as a feather, and the attraction is the beautiful garlic smell that spreads throughout the home during baking.
Ingredients
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- 100 ml lukewarm water
- 1 teaspoon of sugar
- ½ cube of yeast
- 300 g Bread mix dark Liana
- 200 g Bread mix white Liana
- 4 small boiled potatoes
- 2 cloves crushed garlic
- 1 spoon of oil
- 1 spoon of vinegar
- 1 teaspoon of salt
- 330 ml of water
- oil for rubbing the bowl and bread
Dressing
- 1 sour cream
- 2 cloves crushed garlic
- Mix the sugar in lukewarm water and add the yeast. Let the yeast rise in the heat for 10-15 minutes.
- Grate the boiled potatoes on a fine grater, add crushed garlic, salt, vinegar and 200 ml of water. Mix with a wooden spoon. Add Bread mix dark and white, oil, yeast from yeast, the remaining water and let it mix with the hook in a food processor into a firm dough. Cover and leave to rise for 60 minutes.
- The dough is thinner, so we bake the bread in a form that we grease with oil. Transfer the dough to the St. John's bowl, stretch it to the edges, brush the top with oil and let it rise for another 30 minutes.
- Place a smaller baking tray on the bottom of the oven. Let the oven heat up to 240°C, insert the mold with the bread and pour 250 ml of boiling water into the bottom tray. Bake for 15 minutes.
- Remove the bottom plate and reduce the temperature to 180°C. Bake for 40 minutes. Flip the baked bread onto a baking sheet lined with baking paper, spread it with the prepared dressing, and place it in the turned off oven for 10 minutes. Let the finished bread cool. Pieces of bread can be dipped in the remaining dressing.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 100 ml lukewarm water
- 1 teaspoon of sugar
- ½ cube of yeast
- 300 g Bread mix dark Liana
- 200 g Bread mix white Liana
- 4 small boiled potatoes
- 2 cloves crushed garlic
- 1 spoon of oil
- 1 spoon of vinegar
- 1 teaspoon of salt
- 330 ml of water
- oil for rubbing the bowl and bread
Dressing
- 1 sour cream
- 2 cloves crushed garlic
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