This Pain d’Ail is a comforting, homemade bread that captures the essence of a classic French-style garlic loaf. Unlike store-bought versions, this recipe incorporates garlic directly into the dough, ensuring every bite is flavorful and moist. The combination of yeast, flour, and nonfat dry milk creates a tender crumb with a satisfying chew, while the garlic butter mixture adds a rich, savory depth. Perfect for pairing with soups, salads, or pasta, this bread is versatile enough for casual weeknight dinners or festive gatherings. Its an easy project for bakers of all skill levels, offering a warm, inviting aroma that fills the kitchen as it bakes. Serve warm with extra butter or enjoy it toasted the next day for a crunchy snack.
Pain D ‘Ail (Garlic Bread)
Description
This Pain d'Ail is a comforting, homemade bread that captures the essence of a classic French-style garlic loaf. Unlike store-bought versions, this recipe incorporates garlic directly into the dough, ensuring every bite is flavorful and moist. The combination of yeast, flour, and nonfat dry milk creates a tender crumb with a satisfying chew, while the garlic butter mixture adds a rich, savory depth. Perfect for pairing with soups, salads, or pasta, this bread is versatile enough for casual weeknight dinners or festive gatherings. Its an easy project for bakers of all skill levels, offering a warm, inviting aroma that fills the kitchen as it bakes. Serve warm with extra butter or enjoy it toasted the next day for a crunchy snack.Ingredients
Directions
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Pound garlic cloves into a smooth paste using a mortar and pestle or a garlic press.
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Mix the softened butter with the garlic paste until well combined and set aside.
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Grease two medium (8x4 inch) loaf pans and set aside.
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Preheat oven to 375F (191C).
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Measure 3 cups of flour into a mixer bowl and add yeast, salt, sugar, and dry milk.
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Stir the dry ingredients to blend thoroughly.
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Using a flat beater attachment on medium speed, pour in the hot water to form a thick batter.
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Add the garlic butter mixture and mix for 2 minutes.
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Gradually add the remaining flour until the dough clings to the beater without mixing further.
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Switch to a dough hook attachment and knead for 10 minutes, or until the dough forms a soft, elastic ball.
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If the dough clings to the side of the bowl, add light sprinkles of flour as needed.
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Place the dough in a greased bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled in volume, about 45 minutes to 1 hour.
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Turn the dough onto a floured work surface and knead briefly to push out air bubbles.
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Divide the dough in half and press each half into a flat oval, about the length of the loaf pans.
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Fold each oval in half lengthwise, pinch the seam together, tuck in the ends, and place seam-side down into the prepared pans.
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Bake on the middle shelf of the oven for 40 minutes, or until the loaves are light brown.
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Test for doneness by turning one loaf out of the pan and thumping the bottom crust; it should sound hard and hollow.
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If not done, return the loaf to the oven (without the pan) for an additional 5 to 10 minutes.
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Turn the loaves out of the pans onto wire racks to cool completely.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 99.3kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 11.3mg1%
- Total Carbohydrate 22.0g8%
- Dietary Fiber 1.4g6%
- Sugars 0.7g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
