Garlic butter is baked in the dough ofthis yeast bread.
Recipe: True Garlic Bread
2 garlic cloves, crushed 1/2 cup 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 crushedgarlic cloves and softened butter. Set aside to use later.
Dissolve yeast with 1/2 cup warm waterin 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; mixinguntil the dough becomes stiff.
Turn the dough out onto a well flouredsurface. Knead for 10 to 15 minutes, or until the dough is smoothand elastic. Cover the dough with a cloth and let rest 10 minutes.
Dry and butter the bowl, knead the dougha few more turns, then form into a ball, place in the bowl, turningto coat. Cover the bowl and allow to rise until the dough hasdoubled in bulk, about 1 1/2 hours.
When doubled punch down and knead a fewtimes.
Sprinkle a baking sheet with 2 teaspoonscornmeal.
Divide the dough into thirds. On a flouredsurface, roll each piece into a rectangle approximately 14 x7-inches wide. Spread each rectangle with part of the garlicbutter. Roll the long edge toward the opposite long edge andpinch the ends closed. Place the loaves on the baking sheet andwith a sharp knife, slash at 2-inch intervals. Cover with a clothand place in a warm draft-free place to rise until doubled, about1/2 hour.
Meanwhile, preheat the oven to 400°F(205°C).
Bake the bread for 35 to 40 minutes witha pan of water in the oven. Spray the loaves with water severaltimes to form a thick, crusty shell. Cool on wire racks.
Makes 2 loaves.
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