100g of lukewarm milk
25g of caster sugar
1/2 teaspoon of yeast
150g of bread flour
1/2 teaspoon of fine salt
15g of softened (not melted) unsalted butter
Combine the lukewarm milk, caster sugar and yeast in the bread machine pan and wait for 10min until yeast is activated.
Add bread flour.
Add the fine salt on top of the flour.
Put inside bread machine and press "Dough function"
During first 5 min let the mixture mix and scrape down the sides of the bread pan if there are any loose dough stuck at the sides.
After 5 min, add softened unsalted butter (not melted) and let the machine do the second knead (approx 20 min).
After kneading, let bread machine do the first proof for one hour.
Take out the dough and put it on a surface lightly dusted with flour. Punch the dough with fists to remove the air.
Roll the dough like a swiss roll and tuck in the two sides with the seams under the dough.
Put the dough in a lightly greased baking tray, cover with oiled cling wrap and let it to rise in a warm place for 30 min or until the dough doubles in size. Alternatively, you may leave the dough uncovered in a closed (switched off) oven with a cup of boiling water.
Preheat oven to 180C.
Brush the top of the dough with milk, sprinkle some dried parsley and garlic granules (optional) and bake in the oven for 30 min.
When bread is ready, remove bread from loaf pan and leave it to cool.
To prepare garlic bread, preheat the oven at 200C.
Slice the bread and apply the garlic butter generously in between the slices.
Wrap the garlic bread in aluminium foil and toast in a preheated oven at 200C for 10 min.