This is a versatile recipe that makes a lovely loaf of bread. It can also be made into rolls instead of loaves, and the addition of roasted garlic or spices makes it a wonderful taste treat. Makes 2 loaves or 6 rolls
- 1 tbsp (tablespoon) sugar
- 2 tsps (teaspoons) salt
- 5 tsps active dry yeast (2 packages)
- 1 tbsp butter or 1 tbsp margarine, softened
- 1 3/4 cups very warm water (120 -130 F)
- Peanut oil or light olive oil
- 1 egg white
- 1 tbsp cold water
To make dough
To make loaves
- 1In large bowl, thoroughly mix 1+ 1/2 cups flour, salt, sugar and undissolved yeast.
- 2Add butter.
- 3Slowly add warm water to dry ingredients and beat for 2 minutes in a mixer at medium speed, you can scrape bowl occasionally.
- 4Add 3/4 cup flour.
- 5Blend at high speed for 2 minutes, scraping bowl occasionally.
- 6Add enough additional flour and stir to make a stiff dough.
- 7Turn dough onto a lightly floured board and knead for about 8-10 minutes or until smooth and elastic. Cover dough with plastic wrap and then a moist cloth and let it rest for 20 minutes.
To roast garlic
- 8Divide dough in half.
- 9Roll each half into a 15x10 inch rectangle.
- 10Starting at wide side, roll up tightly; pinch seam to seal.
- 11Taper ends by rolling gently back and forth.
- 12To make rolls: Divide dough into 6 equal pieces.
- 13Roll each piece into a rectangle 8x5 inches.
- 14Starting with wide side, roll up tightly; pinch seam to seal.
- 15Taper ends.
- 16Place the shaped dough seam side down on greased baking sheets sprinkled with cornmeal.
- 17Brush dough with oil.
- 18Cover loosely with plastic wrap and refrigerate 2-24 hours.
- 19When ready to bake, remove from refrigerator and uncover carefully.
- 20Let dough stand at room temperature for 10 minutes.
- 21Make 3 or 4 diagonal slits in dough with a sharp knife or razor blade.
- 22Bake at 425°F for 15 minutes for rolls, 20 minutes for loaves.
- 23Remove from oven and brush with egg white beaten with cold water.
- 24Return to oven; bake 5-10 minutes longer, or until golden.
- 25Peel leaving the outer skin away as much as possible, leave the cloves unpeeled and the head intact (optional: trim the tips of the cloves off to expose the "meat" to the oil).
- 26Place head (s) in covered casserole or on a piece of heavy aluminum foil.
- 27Drizzle with olive oil, and bake covered at 350 degrees for about 45 minutes (mine takes over an hour in a terra-cotta garlic baker), or until cloves are soft and can be squeezed easily out of their skins.
- 28Let roasted garlic cool before adding to the flour for the bread.
I sometimes add 1/2 to 1 teaspoon (adjust amounts to your preferences) of dried oregano OR basil OR rosemary to the dry ingredients.You can also add 1 bulb (head) of roasted garlic cloves to the dry ingredients.
on your cooking?
Add your recipe