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TRUE GARLIC BREAD

Category:    Bread, Garlic
Yield:6 servings
 
           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
           Cornmeal                       
 
  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 loves on the
  baking sheets.  With a sharp knife or razor blade, slash the loves 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.
 

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