TheNoodleIncident
Senior Cook
hey everyone - im new here....ive read through the forums a few times, but this is my first post
im 26, from ny, and a pretty decent home cook (no formal training - unless lots of reading, watching cooking shows and reading forums similar to this one counts)
anyway, my question is a pretty basic one, almost a little silly, but im not a baker and would like some opinions
so i want to make some "homemade" garlic bread, and was planning on taking the easy way out by using this pre-made, chilled pizza dough i can get at the store....used it many times before for pizza, and it's actually pretty decent stuff....so my plan is to roll it out into a rectangle shape, then thinly coat it with a mixture of butter, minced garlic, salt, maybe parsley, and maybe some other stuff....i would then roll it up, seal it with a touch of water or eggwash on the edge, then bake it on a stone....i was thinking 400* or so (i would do pizza at 450 or 500, but i think the thickness of the bread would call for a slightly lower temp), and judge doneness by appearance and possibly temp via thermometer (what temp am i aiming for?)
so, most importantly, what do people think about this rolling method? any better ideas regarding technique, cooking times/temp, and seasoning?
thanks in advance
if anyone is interested, im going to serve it with pan seared lamb steaks, with a side of mashed cauliflower ...and might try to use to lamb fond by reducing some balsamic in the pan with a sprig of rosemary, to make a quick dipping sauce for the lamb (haven't made that specific sauce before, so we'll see if it comes out ok)
im 26, from ny, and a pretty decent home cook (no formal training - unless lots of reading, watching cooking shows and reading forums similar to this one counts)
anyway, my question is a pretty basic one, almost a little silly, but im not a baker and would like some opinions
so i want to make some "homemade" garlic bread, and was planning on taking the easy way out by using this pre-made, chilled pizza dough i can get at the store....used it many times before for pizza, and it's actually pretty decent stuff....so my plan is to roll it out into a rectangle shape, then thinly coat it with a mixture of butter, minced garlic, salt, maybe parsley, and maybe some other stuff....i would then roll it up, seal it with a touch of water or eggwash on the edge, then bake it on a stone....i was thinking 400* or so (i would do pizza at 450 or 500, but i think the thickness of the bread would call for a slightly lower temp), and judge doneness by appearance and possibly temp via thermometer (what temp am i aiming for?)
so, most importantly, what do people think about this rolling method? any better ideas regarding technique, cooking times/temp, and seasoning?
thanks in advance
if anyone is interested, im going to serve it with pan seared lamb steaks, with a side of mashed cauliflower ...and might try to use to lamb fond by reducing some balsamic in the pan with a sprig of rosemary, to make a quick dipping sauce for the lamb (haven't made that specific sauce before, so we'll see if it comes out ok)