How to make it

  • cut butter into flour until the size of peas
  • put your yeast into the scalded milk to proof it
  • after yeast is proofed add the rest of your ingredients to your flour and mix until a smooth dough
  • proof 30 mins till double in size
  • press down proof again
  • on the third rise cut dough into 1 1/4 of a inch size ball
  • roll in olive oil then ut the dough pieces into a greased tube pan and after on layer is done sprinkle garlic over it and do the second layer
  • note only do two layers other wise it will not be cooked properly

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  • cheftownsend 11 years ago
    granulated garilic or fresh
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  • DetroitTokyo 11 years ago
    a couple questions: what does it mean to "proof"? what kind of garlic are you using, garlic powder? is a tube pan a loaf pan?
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