DIY Food Journeys: Making Garlic Bread at Home - First Attempts | Don't Over-judge
We used the jalapeno generously and the effect was rather good to taste. Next time around, Moha would be using more yeast, more time to allow the dough to rise. This should be easy now that the summers have set in. Honestly, I believe that the garlic bread sold commercially is usually overtly loaded with different types of greasing options, from butter to oil and what not – that is not real baking. You cannot replace real baking by adding types of fat that soften the deal for you. The real challenge is using things in a balanced way and allowing the natural texture to take shape. So far… Moha has been excellent and I am into the type of kitchen journeys I always wanted to undertake…fingers-crossed!!