Friday, August 5, 2016

Summertime Basil and Garlic Bread - Cookbook Countdown Specials : BAKE!

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here
To link to Cookbook Countdown #8, click here


This bread uses fresh basil leaves and garlic which are coarsely processed with some olive oil and leave to stand for at least an hour for the flavours to blend. And yes, the flavours really came through. It smells incredibly herby and garlicky, very fragrant. This Basil and Garlic Oil would be great as a dip for crusty bread and over pasta. 

Fresh basil leaves are coarsely processed with the garlic, and blend in the oil. Leave the mixture aside for at least an hour for the flavours to blend.

Then use it to make this lovely bread!

Right after baking, I brushed some melted butter over.

Smells really good!

The bread is very moist and soft. It smells garlicky good. If you are a garlic lover, you would like this bread.

Our lunch, with some mushroom soup. 

Summertime Basil and Garlic Bread
(adapted from "The Artisan Bread Machine" by Judith Fertig)
Makes 1 loaf of 750gm or 12 rolls
2 tsp granulated sugar
1-1/2 tsp salt
1 cup lukewarm water (85F to 95F)
1/2 cup basil and garlic oil **refer below
3-1/2 cups all-purpose flour (I use bread flour)
1-1/2 tsp instant or bread machine yeast
  1. Add sugar, salt, water and oil to the bread pan. Spoon flour on top of liquid. Add yeast.
  2. Select Dough Cycle and press Start.
  3. Grease a 9-inch round metal cake pan.
  4. When the cycle is finished, transfer dough to a floured surface and punch down gently. Flour your hands and pinch off 12 portions of dough. Form each portion into a ball.
  5. Place in prepared pan and sprinkle with 2 tbsp freshly grated Parmesan cheese. Cover with a clean towel and let rise in a warm, draft-free place for 30 minutes.
  6. Meanwhile, preheat oven to 350F (180C). Bake for 15 to 20 minutes or until risen and lightly browned on top and an instant-read thermometer inserted in the center of a roill registers 190F (90C). Remove from pan and let cool on a wire rack.

Basil and Garlic Oil
1 cup packed fresh basil leaves
6 cloves garlic, peeled
1/4 cup olive oil
  1. In a food processor, process basil and garlic for 30 seconds or until very finely chopped but not pureed. With the motor running, slowly drizzle oil through the feed tube, process until well combined.
  2. Transfer to a bowl, cover and let stand for at least 1 hour to blend the flavours.


  1. Joyce This bread look absolutely amazing!!

  2. o yes, we love garlic...this would be nice to go with some salad for a very pleasant lunch.

  3. yummm.... can almost smell the bread :) doing a bit of baking myself , maybe will join you with this bake along. does it have to be any particular book that you follow or I can do from any of the baking books I have?

  4. That bread sounds incredibly flavourful and looks beautiful too! I often see these flavoured oils basted on bread but adding it to the dough makes sense to me.