So, firstly… when I say Domino’s style here, I mean Domino’s India style. I have been living abroad for almost four years now and even though we swear by Domino’s as far is pizza is concerned, I have not yet seen our beloved childhood food obsession i.e Domino’s Garlic bread sticks in either UK or in Ireland. Here the garlic bread comes in the same shape as the pizza!
We were in middle school when the giant pizza brand Domino’s opened its branch in our small town Indore. Before that, it had strictly belonged in bigger cities like Mumbai or Delhi and we had to be content with only seeing its glamorous advertisements on television. When finally our town got a Domino’s of its own, my sister and I would beg mum to let us order from there once a month. They had that “30 minutes to deliver or your order free” scheme during those initial days and our eyes would be glued to the wall clock in the living room, counting minutes in hopes that the delivery guy takes longer than 30 minutes to deliver our food. They seldom did.
Needless to say, everything was always delicious but one thing that stood out for us and carved its place in our hearts (and stomachs) right away, was the garlic bread-sticks with cheesy dip. It was always so scrumptious that my sister and I used to fight over the last piece most of the times.
When I decided to try my hand at baking bread from scratch this weekend, this was hands-down the first choice of dish. I searched many recipes, saw many videos and took notes for almost a week. I read readers’comments on the food blogs, to see what had worked for the people who had attempted the recipes and what had not. The recipe that I followed upto almost 60% was from Hebbar’s kitchen but I adjusted the quantities of the ingredients according to my instinct, as I am sure all of us do. Also, I learnt about the “stretch-and-pull method” of kneading at another food blog. So all the research and work paid off. The garlic bread turned out to be pretty good!! Here, I have shared exactly what worked for me in the process of making my cheesy garlic breadsticks.
This was my first time working with yeast and eventhough the odour irked me at first, rest all went along beautifully. If you do your home-work and be patient, there is no need to be scared of working with yeast.
Give this yummy recipe a go and enjoy!!
For the dough-
– 1.25 cups plain flour
– ¼ cup warm milk
– 1 tsp quick action dry yeast
– 1 tsp sugar
– 1 tsp salt
– 2-3 cloves garlic, grated
– 1 tsp mixed Italian herb seasoning
– 2 tsp melted butter
– 2 tsp olive oil
– Extra flour for dusting
For garlic butter-
– ¼ cup melted butter
– 2 cloves garlic, grated
– Some fresh parsley leaves, finely chopped
– Salt & pepper to taste
Other ingredients needed:
– 1/2 cup grated mozzarella cheese / cheddar cheese
– 3 tbsn fine bread-crumbs
– 2 tsp mixed Italian herbs
– 2 tbsp sweetcorn kernels
– 2 tsp jalapeno pepper, pickled and spiced
-Pre-heat your oven to 180 degrees for ten minutes and then switch it off.
– Firstly, let us activate the yeast. In a large mixing bowl take luke-warm milk, dry yeast and sugar. Mix well and keep to rest for 10 mins. Remember, milk should be strictly lukewarm. Not hot or cold. That will kill the yeast.
-When you see a foamy layer on top of your mixture, that indicates that your yeast has activated well!
– Next, add your flour, salt, grated garlic, melted butter, half of the oil and mixed Italian herb seasoning. Combine it into a soft dough.
– Dust some flour on the kitchen platform and knead your dough very well for 8-9 minutes. Look up ‘stretch-and-pull’ method on the internet. This step is very essential as we need to activate the gluten in the dough. Knead into a smooth ball.
– Grease the bowl dough with oil and place your dough in it. The bowl should be large and deep as the dough will rise and get doubled in size. Coat the dough well with the leftover oil and cover the top of the bowl tightly in a cling-wrap.
– Rest in the warm oven for 1 – 1.5 hours.
– When your resting time is almost up, prepare your garlic butter. In a small bowl, mix in the melted butter, grated garlic and chopped parsley leaves. Season with salt and pepper. The aromatic garlic butter is ready!
– Take out the dough from the oven and dispose of the cling-wrap. Immerse your index finger right in the middle of the dough till the bottom of the bowl, to make a hole. If the hole stays prominent and in place, your dough has risen enough.
– Preheat your oven to 180 degrees C.
– With a closed fist, gently punch the dough to release the air out of your dough.
– Knead the dough for 3-4 minutes more on the dusted kitchen platform and then gently pat into a round, thin base with your fingers and your palm. It should have the thickness of an uncooked, thin pizza base.
– With an oil brush, generously coat your base with the garlic butter, leaving some in the bowl for the top crust.
– Sprinkle a generous coating of grated cheese on the lower half of your base.
– Sprinkle your, corn kernels, jalapenos and chilly flakes on the cheese layer.
– Fold the upper half of the base over the lower half to make a semi-circle and seal the edges together.
– Make marks over bread without cutting them fully, as shown in the picture.
– Grease your baking tray with butter or olive oil and sprinkle a layer of mixed herbs and half of the bread-crumbs on it. Place your garlic-bread into the tray. Furthermore, brush the leftover garlic butter on the top of your garlic bread. Also top with chili flakes, mixed herbs and the left-over bread-crumbs.
– Bake for 20-30 minutes on 180 degrees C, or till it gets golden-brown.
– Cut and serve hot with cheesy dip/mayonnaise or as is! Enjoy!
– You can substitute luke-warm milk with luke-warm water.
– Kneading is the most essential part of making any type of bread from scratch. Look up ‘stretch-and-pull’ method on Youtube! At the end, you should have a beautiful, smooth dough without any cracks or dents.
-If your dough has not risen well, that indicates that yeast hadn’t been properly activated. Mostly this happens due to the hot or cold milk instead of luke-warm.
– You can substitute bread-crumbs with cornmeal or fine semolina.
-If the dough seems dry after kneading, you can add 1-2 tsp warm milk more to it, to get a smooth dough.