Prep 23 hrs
Cook 45 mins
I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grilled sandwiches! I also like to butter it and grill it to go with a salad. YUMMY!!!
- 1⁄4 teaspoon sourdough starter
- 2 cups flour
- 1 cup warm water
- 3 cups flour
- 3⁄4 cup warm water
- 2 tablespoons sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon yeast
- 2⁄3 cup whole garlic clove (you may prefer more or less to your taste)
- The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
- When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
- Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
- Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
- Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
- Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
- Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
- Preheat oven to 475°F.
- Slash the top of the loaf 4 times with a sharp knife.
- Spritz loaf and oven with water.
- Bake in 475°F oven for 3 minutes spraying 2 more times.
- Turn the oven down to 375°F (if it is baking to fast try 350°F).
- Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
- Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
- This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.
If you love garlic, this bread is for you. I have to admit that I just did not have faith that 1/4 tsp. of starter would do the trick, so I put in a heaping tablespoon full. The sponge was lovely and frothy before the end of the day, and continued to be so the next morning. I mixed the dough in my bread maker, which has a pause cycle, but I let it run the entire kneading cycle. The dough was easy to handle. Next time, I think I'll make sandwich rolls. The garlic cloves have a tendency to slip out of the slices, and you do not want to lose any of those tasty morsels. UPDATE: I've made this as buns, awesome, however, I found it works best if you cut up the cloves - I cut them into two or three pieces (the long way) - otherwise, they won't cook through.
My local grocery store has a whole garlic clove bread, but it's pricey. This recipe is the perfect substitution! I think I messed up my sourdough starter so it didn't rise as much as I would have liked (my loaf ended up on the flat side), but it was still delicious! I used about two whole bulbs of garlic to make the 2/3 cup. Next time, I will divide out the dough to make two smaller loaves instead of one large one. This recipe is a keeper!
This bread is AMAZING! Yes, it is time consuming but sooo worth it. Will make this all the time. DH loved it so much.