When the craving for garlic bread hits you this quick garlic bread with rosemary and sea salt recipe will fill that gap for sure.
I cannot profess to be any good at baking, in fact, I would rather steer clear of baking if I can help it. Outside of malva pudding, sticky toffee pudding, balsamic caramelised onion and blue cheese tart or breakfast pastry cups, my baking repertoire is fairly limited.
So when the craving for some home-made crusty buttery garlic bread rolls hits, you heed the call. I know it’s not LCHF/Banting friendly, but look at all the other ingredients that are good for you. Garlic is rich in several different nutrients, including vitamin C, calcium and iron while rosemary is a good source of iron, calcium, and vitamin B6. The Himalayan pink salt includes over 84 minerals and trace elements such as calcium, magnesium, potassium, copper and iron. Hmm, just look at all that calcium.
I used to be in the Voortrekkers (Afrikaans version of the Scouts) and were taught how to make potbrood (pot bread), griddlecakes (roosterkoek) and stokbrood (stick bread) – quite literally bread dough wrapped around a stick and baked on the fire. When it was ready, we would dollop some fresh butter and honey in the cavity created by the stick. The steam created inside the cavity would melt the butter and honey and every bite was heaven on earth.
Whenever we had a big family gathering we would do a traditional braai (barbeque) with loads of salads, veggies and of course garlic pot bread. The garlic bread would be baked in a cast iron pot with some medium-hot coals underneath and on top of the lid to bake as if in an oven.
For the bread dough you have two options – make it yourself (full recipe below) or for a quick option, just pop over to your local grocery store or bakery and buy one of their bags of fresh bread dough. It works out to around R10 a kilo and makes enough bread to feed 8 hungry people.
If you want to be a bit more rustic about it and you have the time, why not make your own. Our go to recipe is as follows:
- 1 kg white bread flour (you may use brown bread , wholewheat or rye
- 1 Tbs sugar
- 1 Tbs salt
- 1 Tbs instant yeast
- 2 Tbs oil
- approx 600ml lukewarm water
- butter to grease
- 1 sprig rosemary
- 3 cloves garlic
- 2 Tbs butter
- Himalayan pink sea salt (or Maldon) to season
- Combine the dry ingredients in a large mixing bowl and make a hollow in the centre.
- Mix the oil and 600ml of the water and gradually stir into the dry ingredients with your hands (or a wooden spoon – but trust me, rather use your hands).
- Mix until the dough is just soft enough to be kneaded. Add a little more water if the mixture is too dry.
- Knead the dough (by hand) on a floured surface until soft and elastic. It takes around 8-10 min and is a good workout. Shape into a ball.
- Grease a large bowl with butter (or oil), place the dough ball in the bowl, cover with clingfilm and a tea towel. Leave to rise in a warm spot for about 30 minutes – it will double in size.
- After the initial rising, flatten the dough with your hand and with a sharp knife, divide it into 9-12 pieces.
- Fold the sides of each piece into the bottom to create a ball – don’t roll them. Transfer them to the large greased heavy-bottomed pot, cover with a tea towel and let it rise in a warm spot for another 20 minutes.
- Pre-heat your oven to 180 degrees C or get your fire ready.
- Chop the rosemary finely, crush the garlic and add the butter – place it in the microwave for about 30 seconds to melt the butter.
- Brush the dough all over with the butter, garlic and rosemary mixture. Be liberal.
- Crack a good amount of the Himalayan pink salt or sprinkle the Maldon sea salt over each bun – don’t be shy.
- Place your pot in the oven for about 30 minutes until golden on top and a knife comes out clear.
- If you intend on making this on a fire – place your pot in hot coals, cover with a greased lid and place more coals on the lid. Check after 30 mins until done.