True Garlic Bread

"This is an adopted recipe that looks wonderful to me--but since I have not yet actually tried it, please feel free to offer any suggestions or changes via a review should you decide to try it. Thanks!"
 
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Ready In:
3hrs 35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Cream together the garlic puree and butter.
  • (This may be done days in advance and refrigerated. Bring to room temperature before using).
  • Combine the yeast with 1/2 cup warm water in large bowl.
  • Stir with a fork or small whisk.
  • Add an additional 2 1/2 cups water.
  • Add salt.
  • Stir in the flour, 1 c at a time, beginning with the whole wheat.
  • Use a whisk until the dough becomes stiff, then switch to a wooden spoon.
  • Turn the dough onto a well floured work surface.
  • Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic.
  • Add more flour as you knead if necessary.
  • The dough is ready if you can poke to fingers into it and the resulting indentations spring back.
  • Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl.
  • Knead the dough a few more turns, then form it into a ball and place it in the bowl.
  • Turn it to coat with butter.
  • Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours.
  • It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down.
  • Knead it a few times and then let it rest.
  • Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal.
  • Divide the dough into 3 equal parts.
  • While you work with 1 piece, keep the other 2 covered.
  • Flour your work surface.
  • With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide.
  • Spread it with softened garlic butter.
  • Roll the long edge toward the opposite long edge, as if you were rolling up a rug.
  • Pinch ends closed.
  • Place loaves on the baking sheets.
  • With a sharp knife or razor blade, slash the loaves lightly at 2-inch intervals.
  • Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.
  • Meanwhile preheat oven to 400 degrees F.
  • Bake for 35 to 40 minutes with a pan of boiling water on the oven floor.
  • Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles.
  • The loaf should sound hollow.
  • Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.

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Reviews

  1. Wouldn't change a thing. I have made it three times now (when I have a little extra time and we are having pasta for dinner) and it's perfect!
     
  2. This is the first real any kind of bread I have ever made. Great robust garlic flavor and a nice heartly loaf.
     
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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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