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French Bread and Roasted Garlic

garlic braid

garlic braid

We got a two-foot braid of garlic with 24 bulbs from the Gilroy Garlic Festival, and used the top two for this recipe.  The French bread is deliciously soft, and smashing roasted garlic onto a slice makes the bread all the more delectable.  Most likely you won’t eat all the butter-oil that’s left over, so save it for future cooking.

Makes one loaf and garlic for 3-6 people, depending on how much they love garlic

• For the bread:

3 cups of all-purpose flour

1 cup of lukewarm water

1 egg

1 tbs. of corn meal

2 1/4 tsp. of active dry yeast

2 tsp. of kosher salt

2 tsp. of white sugar

1 tsp. of melted butter or olive oil

Add the yeast and sugar to the lukewarm water in a bowl.  Mix and let sit for 10 minutes until it starts to bubble and get frothy.

Combine the flour, salt, and melted butter or olive oil with the yeast mixture in the bowl of a Kitchenaid stand mixer.  With a dough hook attachment, mix on speed 2 for 5 minutes.  Transfer the dough to a wooden cutting board, knead by hand for about 1 minute, and shape into a ball.

just formed (watch the measuring cup to gauge how the dough rises and shrinks)

just formed (watch the measuring cup to gauge how the dough rises and shrinks)

Lightly spray the mixing bowl with nonstick spray, transfer the dough ball back to the bowl, and loosely cover with plastic wrap.

risen

risen

Let rise for 45 minutes to 1 hour, until it has tripled in size.

re-formed into a ball

re-formed into a ball

Remove from the bowl, transferring back to the wooden cutting board.  Pat down, and re-form into a ball.  Hopefully the pictures with the measuring cup help to give you perspective of the dough’s size through this process.

criss-crossed

criss-crossed

Move the dough to a baking sheet that has been sprayed with nonstick spray and sprinkled with corn meal.  With a serrated knife, score the top of the dough.  Move the dough on the baking sheet to an unlit oven but with the oven light on, until the dough doubles to triples in size (about 30 minutes).  Put a pot of boiling water in the oven with the dough to provide steam.

proofed

proofed

Remove the dough (and pot of water) from the oven, and preheat the oven to 400 degrees F.  Very gently beat the egg, and brush over the top and sides of the bread.  Bake for 28-30 minutes.

fresh from the oven

fresh from the oven

Let cool before slicing.

• For the roasted garlic:

2 garlic bulbs

2 tbs. butter

2 tbs. of olive oil

Preheat oven to 350 degrees F.  Peel each clove of the garlic bulbs, and put the garlic, butter, and olive oil in a small casserole dish.  Cover and bake for 30 minutes.

french bread and roasted garlic

french bread and roasted garlic

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Posted on July 28, 2013, in Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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