The Art of Making Garlic Bread at Street Market
Our team is always excited to experiment with new recipes and ingredients, especially when it comes to garlic bread. Today, we're making not one, but two versions of this classic street food: a Hasselback baguette-style garlic bread with cream cheese, and a traditional American-style garlic bread.
As we prepare our ingredients, we have a lot of leftover garlic custard that wasn't soaked in the bread. We decide to make some fun shapes out of this by cutting one half of the baguette into a castle shape and turning it into a "half-Castle baguette" with cream cheese piping between each slice. On the other side, we create a diamond-shaped cross-hatch pattern without cream cheese, comparing how the cream cheese affects the flavor and texture.
We also find some leftover bread in the studio, which was previously used for a shoot but no longer needed. We cut it into small cubes and toss them into our garlic soak mixture, coating them evenly and adding a sprinkle of cheese on top before baking them in the oven.
Our first batch of garlic bread is now coming out of the oven, perfectly golden brown and crispy on top. As we take them out of the oven, I technically should let them cool down to room temperature, but since they're baked fresh every day in our studio, it's hard to resist the temptation of piping hot garlic bread.
The flavor of this first batch is really nice, with a softer, fluffier texture and a slightly sweet flavor coming from both the cream cheese and the garlic. The egg and cream soak through the crust, making it more like a sula type of bread that's palatable to people walking around in the street food market.
When we take a bite of one of our Hasselback baguette-style garlic breads, it's definitely better at room temperature. Eating one right out of the oven was a little too hot, but peeling off a slice is a great way to serve this kind of thing at parties. I also really like the traditional American-style garlic bread that doesn't have cream cheese; it's very own and still quite delicious.
One of the best things about our garlic breads is the addition of those cubes baked off at the very end, which add a nice crunch as croutons to the dish. And let's not forget the aroma of freshly baked garlic bread wafting through our studio - it's definitely a winner when it comes to making people happy.
The Making of Our Garlic Bread
Our journey into making these two types of garlic bread begins with cutting a baguette in half and turning one half into a castle shape. We then pipe cream cheese between each slice, creating a fun design that adds an extra layer of flavor and texture.
On the other side of the baguette, we create a diamond-shaped cross-hatch pattern using no cream cheese at all. This is interesting because it allows us to compare how the cream cheese affects the flavor and texture of our garlic bread.
We have leftover garlic custard that wasn't soaked in the bread, which we use as an ingredient in our garlic soak mixture. We add a sprinkle of cheese on top before baking them in the oven, creating a crispy crust on the outside while keeping the inside soft and fluffy.
The Leftover Bread: A Happy Accident
As it turns out, having leftover bread was no accident at all. Our team member Kendall mentioned that they didn't need the bread anymore from a shoot, but thankfully we were able to repurpose it into our garlic soak mixture.
We found some leftover bread in the studio and decided to cut it into small cubes before adding them to our garlic soak mixture. This was a happy accident because it allowed us to add an extra layer of flavor and texture to our garlic breads.
Our Garlic Bread: A Game-Changer
Today, we made not one but two versions of garlic bread that have wowed our taste buds. Our Hasselback baguette-style garlic bread with cream cheese has a softer, fluffier texture and a slightly sweet flavor coming from both the cream cheese and the garlic.
The traditional American-style garlic bread without cream cheese is also a game-changer, offering a crunchy crust and a bold, pungent flavor that's reminiscent of Asian pastries. The addition of those cubes baked off at the very end adds a nice crunch as croutons to the dish.
We're thrilled with how our garlic bread turned out and can't wait to share it with you. Whether you're in the mood for something soft and fluffy or crunchy and bold, we've got you covered.
The Benefits of Using Squarespace
As always, I want to thank Squarespace for sponsoring today's episode. They're an all-in-one platform that provides everything from website builders to online stores and domains. My websites have been built on Squarespace for years, and I'm excited to share the new one, Babi Dosh.
Using Squarespace was a game-changer for me because it allowed me to focus on what really matters: creating delicious recipes and sharing them with my audience. The platform is user-friendly, secure, and scalable - making it the perfect choice for anyone looking to build an online presence.
With Squarespace, you can create stunning websites that showcase your brand and products. You can also use their e-commerce tools to sell your products directly to customers and track orders in real-time.
Overall, I'm grateful for the support of Squarespace and look forward to continuing to work with them in the future.