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

Split 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

Cream 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 will collapse.)
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.
Serves 6

Garlic Bubble Loaf

3 c Flour
2 tb Shortening
1 pk Instant dry yeast
1 Egg
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

In 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.