Copycat Pizza Hut Garlic Bread

A complete Indian festival season is in the air these days. Nine days of Navratri is over followed by Dussehra. Now North Indian festival for married women Karva Chauth is on the way. Then preparations for five days grand Deepawali festival will start.

In between all these festivals sometimes we want a break from rich festive sweets and crave for some healthy food or snacks. For the last few days I wanted to have good homemade savoury snack. During Dussehra holidays we had gone to Goa for a week’s vacation and I was tired of eating restaurant food, though the whole trip was awesome as weather was fine and it was less crowded. Neat – and – clean beautiful beaches, historical forts surrounded with sea and wonderful flora and fauna. I am not at all good with photography, but still couldn’t resist clicking a few.

 

 

 

 

 

We went on a tour of spices plantation and I gained a lot of knowledge. I never knew that javitri and  jaiphal ( mace and nutmeg) are from the same plant. Javitri is dry flower and jaiphal is the fruit. But the best part of this spice plantation tour was the discovery of Garam Masala plant. I was amazed to see that there is actually a plant named as “Garam Masala”. Till now I knew that garam masala is a mix of various ground spices. But this Garam Masala plant was a new discovery. This plant originally belongs to Jamaica and is known as allspice plant. We tasted its leaves and they tasted exactly like garam masala mix powder.

Isn’t this amazing!!!

Well, no matter how much you enjoy your vacation, we crave for homemade food. Hubby and daughter both were fine, but I started becoming home sick after 4-5 days. Thankfully it was a short trip and after reaching home I baked my favourite Garlic Bread and this time I used wheat flour.

But now I wanted to prepare it exactly like we get in Pizza Hut. So I prepared a little bit more garlic butter (method is given in the recipe of  Garlic Bread) . After slicing the bread, applied garlic butter,   Pizza sauce, grated cheese, sprinkled pizza spices, added sliced bell peppers ,onions and tomatoes and sprinkled a little more pizza spices. Baked these bread coins in a preheated oven at 175 degrees, till the cheese melted and edges of the bread became crisp.

There was a wonderful aroma of garlic butter, pizza sauce and spices while baking!!! Couldn’t take more pictures, as no one allowed me…

 

Garlic Bread

I love to bake and explore new variations in breads. To try any new variety, we need not worry about the recipe. Variety comes with technique and imagination. You just have to learn plain sandwich bread and then let your imagination flow. One can create so many variations in sandwich bread.

A few days back I was planning to bake cylindrical shaped plain bread, but suddenly I thought to change it into flavoured bread.

Which flavour is most popular with everyone in the varieties of bread…

Garlic flavour!
Done!!!

This was the best idea. Then to make it more delicious, I thought to add dried pizza spices.

This idea worked like a charm and during baking my house had wonderful aroma of garlic and spices.

Trust me, those bread coins with beautiful swirls of spices were so delectable.

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Just toast the slices plain or grate some cheese on it and bake them for a few minutes till cheese melts… 😋 😋 😋     

Now who needs garlic bread from Pizza Hut!!

Try this bread once and you will know that I am not at all exaggerating.

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If you don’t have cylindrical shaped bread tin, don’t worry; follow the same process and bake in a rectangular tin. After all, shape of bread is not going to change its taste.

Before you start the process, just go through the post Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe) to clear any doubts.

Measurements for bread tin

11 inch – length
3 inch – diameter

Ingredients :
Garlic butter-  You can use store-bought garlic butter or prepare garlic butter at home. Peel and mince 10-12 garlic pods. Heat 4-5 tbsp salted butter in a pan and add minced garlic. Saute this for 3-4 minutes and then sieve it. Home-made garlic butter is ready.

All purpose flour (maida ) 2 +1/2 cups
Milk powder 1/8 cup
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 3 /4 tsp
Mixed herbs/spices – as per requirement
Butter/Oil 1 tbsp
Water 1 cup minus 1 tbsp (should be slightly warmer than lukewarm but not hot)

Rest of the ingredients should be on the room temperature.

My 1 cup measures 250 ml

Process :

Take all dry ingredients in a big vessel so that kneading is easy.

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Collect all these ingredients in shape of a rough dough with the help of water. Don’t use entire quantity of water in this step.

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Now keep adding water in small quantity along with oil/butter and knead the dough for 15 minutes or till it gets elasticity.

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Transfer this smooth dough into a big size oil greased bowl. Apply some oil on top of the dough, cling wrap the bowl and keep it in a warm place for first proofing.

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In between, make baking tin ready by greasing it with oil/butter. Remember to grease both the bottom and lid sides.

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After first proofing, take out the dough on clean and oil greased kitchen counter and punch it lightly.

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Collect the dough together, knead it very lightly to make it smooth and spread it as per the size of baking pan.

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Apply garlic butter all over it very generously.

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Now sprinkle spices/herbs of your choice.

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From the top, start rolling it tightly and prepare a log.

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Don’t let the edges be loose – seam them by pinching nicely.

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Keep this seam side down and gently place this log in the baking tin.

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Apply melted garlic butter on top of the log to avoid it drying and close the tin for second proofing.

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Just 10 minutes before second proofing time is getting over, preheat oven at 180/185 degrees.

Second proofing will be over in 20-30 minutes.

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Brush up the log with milk, close the lid and bake it at 180/185 degrees for 40-50 minutes or till the log gets beautiful brown colour. If top of the bread is not becoming brown by the end of the baking time, open the lid and bake it for 3-4 minutes extra. Take out the bread  from the tin and keep it on a cooling rack. Apply butter on hot bread to keep it soft and let it cool down completely.

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Once bread cools down completely, you can slice it, but to get neat slices wrap it in cling wrap with 2-3 layers and keep it in the fridge for at least 3 to 4 hours. Always use bread cutting serrated knife and slice bread by holding it tightly.

Isn’t this a gorgeous bake with beautiful swirls and awesome garlic herbs flavour!!

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