True Garlic Bread

This True Garlic Bread is a rustic, homemade delight that combines the earthy depth of whole wheat flour with the aromatic punch of roasted garlic. Unlike simple toast-based versions, this recipe starts with a rich dough kneaded to perfection, resulting in a loaf with a satisfyingly chewy crumb and a thick, crackling crust. The garlic is pureed from two entire roasted heads and blended with softened unsalted butter, ensuring every bite is infused with savory, mellow flavor. Its an ideal centerpiece for family dinners or a comforting side to soups and stews. The use of steam during baking guarantees a professional-quality finish, making this bread a showstopper that pairs beautifully with any meal.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 6

Calories: 1732.1

Dietary: Vegetarian

Description

This True Garlic Bread is a rustic, homemade delight that combines the earthy depth of whole wheat flour with the aromatic punch of roasted garlic. Unlike simple toast-based versions, this recipe starts with a rich dough kneaded to perfection, resulting in a loaf with a satisfyingly chewy crumb and a thick, crackling crust. The garlic is pureed from two entire roasted heads and blended with softened unsalted butter, ensuring every bite is infused with savory, mellow flavor. Its an ideal centerpiece for family dinners or a comforting side to soups and stews. The use of steam during baking guarantees a professional-quality finish, making this bread a showstopper that pairs beautifully with any meal.

Ingredients

1 Garlic Puree(2 Roasted Head)
1/4 pound Unsalted Butter, Softened
2 tablespoon (2 package) Dry yeast
1/2 cup Warm Water (115-120 degrees)
2 1/2 cup Warm Water
2 tablespoon Kosher Salt
3 1/4 cup Whole Wheat Flour
3 1/4 cup Unbleached All Purpose Flour
1 Cornmeal

Directions

1
Cream together the garlic puree and softened unsalted butter until smooth.
2
In a large bowl, combine the dry yeast with 1/2 cup of warm water and stir gently with a fork or whisk to dissolve.
3
Add the remaining 2 1/2 cups of warm water and the kosher salt to the yeast mixture.
4
Stir in the whole wheat flour and all-purpose flour, one cup at a time, using a whisk until the dough becomes too stiff to stir.
5
Switch to a wooden spoon or your hands to incorporate the remaining flour until a shaggy dough forms.
6
Turn the dough out onto a well-floured work surface and knead rhythmically for 10 to 15 minutes.
7
Add more flour as needed if the dough sticks, kneading until it is smooth, springy, non-sticky, and elastic.
8
Test the dough by poking it with your fingers; if the indentation springs back, the dough is ready.
9
Lightly butter a large bowl, place the dough inside, and turn it to coat the top with butter.
10
Cover the bowl with a cloth and let it rise in a warm, draft-free place for about 1 1/2 hours, or until doubled in size.
11
Punch the dough down to release air, knead it briefly, and let it rest for a few minutes.
12
Sprinkle two large baking sheets generously with cornmeal.
13
Divide the dough into 3 equal portions, keeping the unused portions covered while you work.
14
On a floured surface, roll each portion into a rectangle approximately 14 inches long by 7 inches wide.
15
Spread a generous layer of the garlic butter mixture over the surface of each rectangle.
16
Roll the dough tightly from the long edge toward the opposite edge, creating a log shape.
17
Pinch the ends and seam closed, then place the loaves on the prepared baking sheets.
18
Using a sharp knife or razor blade, slash the tops of the loaves lightly at 2-inch intervals.
19
Cover the loaves with a cloth and let them rise again for about 30 minutes, or until doubled.
20
Preheat the oven to 400 degrees F (204C).
21
Place a pan of boiling water on the floor of the oven to create steam.
22
Bake the loaves for 35 to 40 minutes, spraying them with water several times during baking to form a thick crust.
23
Remove from the oven when the loaf sounds hollow when tapped with your knuckles.
24
Cool on wire racks before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1732.1kcal

% Daily Value *
Total Fat 31.2g48%
Saturated Fat 15.9g80%
Cholesterol 61.0mg21%
Sodium 1800.0mg75%
Total Carbohydrate 321.3g108%
Dietary Fiber 27.6g111%
Sugars 2.5g
Protein 49.6g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The garlic butter mixture can be prepared days in advance and refrigerated. Bring it to room temperature before spreading on the dough.

To test if the dough has risen sufficiently during the first rise, gently poke a finger into it. If the hole remains, it is ready. Be gentle to avoid collapsing the dough.

The pan of boiling water in the oven creates steam, which helps the bread develop a thick, crusty shell. Ensure the water is boiling before placing the bread in the oven.

While the bread is best cooled on wire racks, it is delicious eaten warm straight out of the oven.

Keywords: garlic bread, homemade bread, roasted garlic, whole wheat, yeast dough, crusty bread, garlic butter, artisan bread, side dish, vegetarian, baking, comfort food

Read it online: https://www.chefs-mate.com/recipe/true-garlic-bread/