No-Knead Garlic Tear & Share Bread

By tulawdog

Ingredients

• 4 cups (1 pound 2 ounces) all-purpose flour
• 1 teaspoon active-dry yeast
• 1 1/4 teaspoons salt
• 1 teaspoon granulated sugar
• 1 1/3 cups lukewarm water
• 1/3 cup salted butter
• 2 cloves garlic, minced
• 2 tablespoons chopped parsley (optional)

Preparation

Step 1

Place the flour, yeast, salt, and sugar in a large bowl and stir together briefly. Pour in the water and stir again, beating the mixture with a stiff spoon or spatula until no floury patches remain. Cover the bowl with an oiled piece of plastic wrap and leave at room temperature for 5 hours (if you want to leave the dough for longer than this, refrigerate it after this initial 5 hours at room temperature. You can keep it in the fridge for up to seven days.)

In a small pot, melt together the butter with the garlic. Stir in the chopped parsley (if using).

Punch down the dough, then use a tablespoon measure to scoop up a golf ball-sized chunk of dough. Dip the ball of dough into the butter, turning to coat, then place into a brownie tin, cake tin, small roasting tray, or ovenproof dish (I used a 10.5x7-inch tray). Repeat with the rest of the dough, packing them together so they are nestled closely. Reserve any leftover garlic butter.

Cover the dough with oiled plastic wrap and leave in a warm place for 30 minutes. Meanwhile, preheat the oven to 350°F.

Remove the plastic wrap and bake the bread for 35 to 45 minutes until well-risen and golden. While still warm, brush the dough with any remaining garlic butter. Leave to cool for 10 minutes and serve while still warm.