Malunggay Garlic Baguette

Malunggay Garlic Baguette


50 grams Malunggay leaves
1 ¾ cups water
1 tablespoon yeast
¼ cup water (from the boiled malunggay water)
1 teaspoon salt
2 tablespoons honey
3 tablespoons molasses
30 grams garlic, minced
3 cups LFM Bread Flour
1-1 ½ cups MAYA All-Purpose Flour
½ cup powdered milk
¼ cup melted butter



  1. Boil malunggay leaves in water for 5 minutes.
  2. Separate ¼ cup malunggay
    water. Set aside.
  3. Cool down and crush the remaining malunggay mixture using food processor (run for a few seconds). Set
  4. Dissolve yeast in ¼ cup warm malunggay water.
  5. In a bowl,
    combine the rest of malunggay water, salt, honey, molasses, garlic,
    flours and powdered milk.
  6. Stir in dissolved yeast.
  7. Mix well then knead
    until smooth and elastic.
  8. Add in the butter while kneading the dough.


  1. Transfer dough to greased bowl and let it rise for 30 minutes or until
    double in bulk.
  2. Punch down dough then divide into five portions.
  3. Shape into baguette rolls then put in greased French bread pans.
  4. Let
    it rise until double in bulk.
  5. Bake in a preheated oven 375°F/190°C for
    25-30 minutes or until golden brown.

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