garlic butter pizza balls
- 280g water
- 1 pkt (7g) instant yeast
- 500g strong bread flour ( you can vary this with wholemeal, just remember you will need more water with less refined flours)
- 10g salt
- 20g oil
For the garlic butter cream 120g unsalted butter with 3 crushed garlic cloves ( add as many garlic cloves as you like!)
- Warm water in TM bowl to 37° sp 2,adding yeast through lid.
- Add flour, salt and oil.
- Mix 6 seconds, sp8
- Knead on dough setting for 3 minutes.
- Let rise in the TM bowl for 30-45 minutes or tip into a bowl and cover until doubled in size.
Preheat oven to 220°F/430°F
Divide your mixture either into balls (will make about 18 or more if you make tiny bite sized ones) or as I have done here half into balls and half into a garlic butter plait.
Spread the rolled strands of the plait with garlic butter and twist into shape. For the balls, flatten and dollop some garlic butter into centre before closing dough around it.
Place on a baking sheet.
Leave for ONLY 15-25 minutes. Don’t treat it like a normal dough for bread. If you want to cook it up later and serve fresh for dinner or a drinks party, pop into the fridge to retard the last part of process.
Bake for 15-20 minutes depending on whether you are baking balls or a plaited bread. Any extra garlic butter can be smeared on top of the plait.
Sprinkle with dried herbs if liked.
eat! And enjoy
Have a wonderful day! Happy baking and sharing.