True Garlic Bread
2 garlic cloves, crushed
1/2 cup (1 stick) butter, softened
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/2 cup warm water
2 1/2 cups water
2 tablespoons salt
3 1/4 cups whole wheat flour
3 1/4 cups all-purpose or bread flour
2 teaspoons white cornmeal
In a small bowl cream together crushed garlic cloves and softened butter.
Set aside to use later.
Dissolve yeast with 1/2 cup warm water in a large bowl. Add an additional 2
1/2 cups water and salt. Stir in whole wheat flour, 1 cup at a time, then
flour; mixing until the dough becomes stiff.
Turn the dough out onto a well floured surface. Knead for 10 to 15 minutes,
or until the dough is smooth and elastic. Cover the dough with a cloth and
let rest 10 minutes. Dry and butter the bowl, knead the dough a few more
turns, then form into a ball, place in the bowl, turning to coat. Cover the
bowl and allow to rise until the dough has doubled in bulk, about 1 1/2
hours. When doubled punch down and knead a few times.
Sprinkle a baking sheet with 2 teaspoons cornmeal. Divide the dough into
thirds. On a floured surface, roll each piece into a rectangle
approximately 14 x 7-inches wide. Spread each rectangle with part of the
garlic butter. Roll the long edge toward the opposite long edge and pinch
the ends closed. Place the loaves on the baking sheet and with a sharp
knife, slash at 2" intervals. Cover with a cloth and place in a warm
draft-free place to rise until doubled, about 1/2 hour.
Meanwhile, preheat the oven to 400 F. Bake the bread for 35 to 40 minutes
with a pan of water in the oven. Spray the loaves with water several times
to form a thick, crusty shell. Cool on wire racks. Makes 2 loaves.
Rosemary