Black Angus Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
french bread loaf into halves horizontally. Mix butter,
cheeses, mayonnaise, green onions and garlic in a bowl,
blending well. Spread the cut side of bread with spread.
Bake at 350 degrees for 7 minutes, then place under broiler
about 3 minutes longer. Cut into slices and serve.|
True Garlic Bread
Garlic puree(2 roasted head)
1/4 lb Unsalted butter, softened
2 tb (2 pk) dry yeast
1/2 c Warm water (115-120 degrees)
2 1/2 c Warm water
2 tb Kosher salt
3 1/4 c Whole wheat flour
3 1/4 c Unbleached all purpose flour
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 reamins. (Don't poke too enthusiastically or the dough
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 loaves on the baking sheets. With a sharp
knife or razor blade, slash the loaves 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 400 degrees F. 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.
Garlic Bubble Loaf
3 c Flour
2 tb Shortening
1 pk Instant dry yeast
1 tb Sugar
1/4 c Butter; melted
1 ts Salt
1 ts Paprika
1/2 c Milk
1/2 ts Garlic powder
1/2 c Water
1 tb Sesame seed
a large mixer bowl, combine 1 1/2 c. flour, yeast, sugar
and salt and mix well.
In saucepan heat milk, water and shortening until warm (shortening
does not need to melt); add to flour mixture.
Add egg. Blend at low speed until moistened. Beat 3 minutes
at medium speed.
By hand, gradually stir in remaining flour to make a soft
dough. Knead on floured surface 25-30 strokes. Divide dough
into 12 parts and shape into balls. Combine melted butter,
paprika and garlic powder and mix well. Dip balls into butter
mixture and place in greased 9" x 5" loaf pan,
using 6 balls on each layer. Sprinkle with
seame seed. Cover and allow to rise in warm place until
light and doubled,( about 45 minutes).
Bake at 375 for 40-45 minutes, until golden brown. Remove
from pan; serve warm. This is a one-rise, garlic bread in
a pull-apart bubble loaf. Makes 1 loaf.
From Prodigy's Food
and Wine Bulletin Board.