There’s something special about making your own bread for your family, especially this delicious, amazing garlic bread. Not only does it fill your house with a wonderful aroma, but it warms the hearts and feeds the soul of the people you love most.
I love garlic bread, but I don’t love those greasy frozen loaves you buy at the grocery store. Garlic bread should taste like garlic, not fake butter and salt. So I set out to create my own recipe.
I started with a basic French bread recipe. Simple enough. Then I roasted an entire head of garlic, crushed up the nutty brown cloves and kneaded them into the dough. Finally, just before baking, I sprinkled the formed loaves with a generous amount of granulated garlic and coarse sea salt.
The result: Amazing garlic bread that actually tastes like garlic, but doesn’t overpower and goes perfect with any pasta dish.
I chose a pasta recipe I’ve been making for almost 30 years that combines whole wheat pasta with steamed broccoli, Italian sausage and carmelized onions, tossed in a simple combination of extra virgin olive oil and grated parmesan cheese.
1 TBS fast-acting yeast (or one envelope)
1 cup lukewarm water (baby bath temperature)
1 TBS sugar
1 tsp sea salt
1 head roasted garlic, cloves removed and crushed
3-1/2 cups all purpose flour
3 TBS vegetable oil
1/4 cup cornmeal
1 egg white
1 TBS cold water
1TBS granulated garlic
1 tsp coarse sea salt
1. Cut the top off an entire head of garlic, drizzle it with a little EVOO, wrap in foil and bake at 350F until soft and brown, about 45 minutes. This can be done up to a day or two ahead of time.
2. Place yeast and sugar in bowl of Kitchen Aid mixer (or mixing bowl) and whisk in water and wait for bubbles to form (about five minutes, it means the yeast is activating). Meanwhile, combine the flour and salt in a mixing bowl. Add garlic and oil to liquid and attach bowl to Kitchen Aid, then add about half the flour mix and mix on medium using the dough hook attachment for about two minutes. Slowly add the remaining flour until the dough is formed, about five minutes.
3. Dust a work surface with flour, then turn the dough out onto the work surface and knead for a few minutes until dough is smooth. Grease a mixing bowl with EVOO, then place dough ball into bowl and roll around until all sides are covered with oil. Cover with a clean dishtowel and let sit in a warm, draft-free place until doubled in size, about an hour.
4. Punch down dough, knead for another minute or two, then let rest five minutes under the dishtowel. Use pan spray to grease a baking sheet then sprinkle the cornmeal onto it. Cut the dough into two halves and use a rolling pin to form each half into a flat rectangle about 5″x18″. Roll up tightly, beginning with the 15 inch side. Pinch the edge of the dough into the roll to seal well and place on baking sheet. Make 1/4-inch slashes across the top of each loaf about every 2 inches. Brush with cold water and let loaves sit uncovered in a warm, draft-free place until doubled, about an hour.
5. Preheat oven to 375F. Whisk together the egg white and 1 TBS water, then brush the loaves with the egg wash. Sprinkle each loaf with granulated garlic and coarse sea salt, then bake 35 minutes. Remove to cooling racks.
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