Bring on the Pasta!
Martha
* Exported from MasterCook Buster *
True Garlic Bread
Recipe By :
Serving Size : 6 Preparation Time :
Categories : Breads/Garlic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 garlic puree -- (2 roasted head)
2 tablespoons dry yeast -- (2 pk)
2 1/2 cups warm water
3 1/4 cups whole wheat flour
1 cornmeal
1/4 pound unsalted butter -- softened
1/2 cup warm water -- (115-120 degrees)
2 tablespoons kosher salt
3 1/4 cups unbleached all purpose flour
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 remains.
(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 loves 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
draft-free place to rise until doubled, about 1/2 hour. Meanwhile
preheat oven to 400F. 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.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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