Monday, February 20, 2012

Crusty French Roasted Garlic Loaf

Roasted Garlic:
1 Head of Garlic
1 TBSP of Olive Oil
Salt and Pepper to taste
Slice off the top of the head of garlic drizzle on the oil and sprinkle with salt and pepper.  Wrap it is foil and bake at 400F for 45 minutes.

Bread Recipe:
Bread flour 3 Cups
Salt 1.5 tsp
Butter/Margarine 1TBSP
Water 10.5 fl. oz.
Dry yeast
1/3 cup water
  • 1 tablespoon cornstarch
I put the flour, water, salt, margarine, and yeast in the bread machine on dough mode and let it do its thing.  When the dough was ready I folded in the roasted garlic, moved it to a greased and floured loaf pan, and brushed it with a slurry made from the smaller amount of water and the corn starch.  Then I baked it in a preheated oven of 400F on a top rack with a pan of water on the bottom rack for 50 minutes.  Remove it for the pan and let it cool on a rack for 1/2 hour.

The cornstarch and the water pan are borrow from Alton Brown:

There were 2 issues, that I think had the same cause.  The garlic all ended us in the middle and there was a seam on the side of the loaf.  I think this was due to the way i shaped the loaf.  The good news is the crust was nice and crunchy and the light and moist.

1 comment:

  1. When making the loaf pull the bread underneath to the bottom. Works especially well when making round bread. Either that or kneed the garlic in and let it rise again.