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Prep Time: 4320 Minutes Cook Time: 0 Minutes |
Ready In: 4320 Minutes Servings: 4 |
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This is a great alternative to 'regular' garlic bread. Let it sit in your fridge 3 days before cooking and your garlic index will go through the roof! Prep time includes rising time. Ingredients:
1 package dry active yeast |
1 1/2 cups water |
2 teaspoons olive oil |
2 teaspoons salt |
5 cloves garlic, minced |
1 tablespoon minced fresh thyme |
2 cups whole wheat flour |
1 -1 1/2 cup white flour |
cornmeal, for dusting |
Directions:
1. In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
2. Stir in oil, salt, garlic, thyme, and whole wheat flour.
3. Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
4. Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
5. Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
6. (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
7. If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
8. Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
9. Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.
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