No-Knead Garlic Tear & Share Bread

Serves 4 to 8
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)
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 350F.
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.