I needed a new garlic bread for a dinner I'm attending Friday..Here's what
I think I'll make.
Jenny
* Exported from MasterCook *
Garlic Bread
Recipe By :King Arthur
Serving Size : 0 Preparation Time :0:00
Categories : Bread Recipes - Herb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Biga
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup water
1/4 teaspoon instant yeast
Dough
1 teaspoon instant yeast 1 1/2 cups King Arthur
Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon non-instant nonfat milk
3/4 cup water
2 tablespoons olive oil
Topping
1 medium head garlic -- cloves separated
and peeled (about 2 ounces, about 15-20
cloves), finely minced*
1/2 cup butter -- (1 stick) melted
1/3 cup olive oil -- (2 3/8 ounces)
1 pinch salt
4 ounces parmesan cheese -- cut in chunks and
grated (1 cup grated) parsley (if you
like)
*A mini food processor is an invaluable
tool for this task.
Manual/Mixer Method: In a small bowl, work together the biga ingredients --
1 1/2 cups flour, 1/2 cup water and 1/4 teaspoon instant yeast -- till
they're well-combined, but not or kneaded. Cover the bowl, and allow the
biga to rest overnight at room temperature.
Next day, combine the biga with the remaining dough ingredients in a large
mixing bowl, stirring till the dough becomes cohesive, then kneading or
stirring vigorously in the bowl till it becomes smooth. This is a very
slack (wet) dough; don't try to add enough flour to make it kneadable on a
work surface. If you have an electric mixer, knead it with the flat beater
attachment for 5 to 8 minutes. If you're mixing by hand, use a bowl scraper
and your hands to work it as best you can. It'll become smooth and will
hold its shape somewhat, but will be very sticky. Cover the bowl and allow
the dough to rise for 1 hour.
Bread Machine Method: Place all of the biga ingredients into the pan your
your bread machine, program the machine for Manual or Dough, and press
Start. Cancel the machine as soon as the ingredients have formed a rough
ball of dough, and all of the flour is incorporated.
Next day, add the remaining dough ingredients, program the machine for
Manual or Dough, and press Start. Allow the machine to complete its cycle.
Shaping: Lightly grease a clean work surface, and transfer the dough to the
greased work surface. Shape it into a rough 8 x 14-inch oval, and transfer
it to a lightly greased baking sheet. (A half-sheet pan -- 18 x 13 inches
-- is ideal for this. If you don't have a pan at least this large, divide
the dough in half, make a couple of 4 x 14-inch ovals, and place them on
two separate baking sheets.) Brush the top of the dough lightly with olive
oil, and cover it; an acrylic dough cover is a great help here. If you use
greased plastic wrap, it'll probably stick, so just be gentle pulling it
off when the time comes.
Allow the dough to rise till it's very puffy and bubbly, about 3 hours at
room temperature. Halfway through the rising time dimple the surface with
your fingertips, assertively enough to leave marks, but not so vigorously
that you deflate the dough completely.
Preheat the oven to 425F. Spritz the surface of the dough with warm water,
and bake it for 15 to 20 minutes, till it's golden brown. Remove it from
the oven, and allow it to cool. Wrap it loosely in plastic overnight, or in
a paper bag.
Assembly: Prepare the topping by combining the minced garlic cloves, melted
butter, olive oil and a pinch of salt. Just before serving, cut the bread
(or the two loaves, if you've made two) in half lengthwise, like you're
going to make a giant sandwich. Spread the cut halves with the garlic
mixture. Bake the bread in a preheated 400F oven for about 10 minutes, or
until the topping is bubbly and the edges of the bread are starting to
brown. Remove the bread from the oven, and sprinkle it immediately with the
grated Parmesan and parsley, if desired. Yield: about 24 servings
Description:
"For improved texture and flavor, we start the bread with a biga,
simply a piece of dough prepared the day before you want to bake your
bread. This is an overnight bread, so be sure to begin it the day
before you want to serve it."
- - - - - - - - - - - - - - - - - - -
Per serving: 2226 Calories (kcal); 225g Total Fat; (89% calories from fat);
48g Protein; 9g Carbohydrate; 337mg Cholesterol; 6388mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 40
1/2 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0