Garlic Bread
Servings 6 people
Ingredients
- 2 heads garlic, roasted and puree
- ¼ pound unsalted butter, softened
- 2 tsps teaspoons (2 packs) dry yeast
- ½ cup warm water (115-120 degrees)
- 2½ cups warm water2 tesapoons salt
- 3¼ cups whole wheat flour
- 3¼ cups all purpose flour
- cornmeal
Instructions
- First, cream together the pureed garlic and butter.
- Next, combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Then, add an additional 2 1/2 cups water and salt.Stir in the flour. Add 1 cup at a time, beginning with the whole wheat.It is best to use a whisk until the dough stiffens, then you can use a wooden spoon. Turn the dough onto a well floured work surface. Knead for 10 to 15 minutes, until the dough is smooth,springy, nonsticky, and elastic. Add more flour as you knead if necessary.
- Note: The dough is ready if it springs back when poked with fingers. 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, dry place until the dough has doubled in bulk, about 1 1/2 hours.When it has risen, gently poke a finger into the dough. If the hole remains.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 loves lightly at 2-inch intervals. Cover with a cloth and place in a warm dry 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.