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.
Great dough, great taste and beautiful crust. Nice moist center surrounded by crispy a crust. I cooked mine on the grill on top of a pizza stone. The next time I make it, I will cut the garlic to 1/3 cup. I will like to use this dough recipe with other vegies. I might try with some sun dried tomatoes.
We love roasted garlic, and by the time this bread baked, the raw garlic was transformed into roasty goodness! We served for Christmas Eve dinner with a typical roast beef dinner, and it was a hit. Like duonyte, I used a Tablespoon of starter in my sponge. I'd definitely make this again - thank you!
This is one of those recipes that you would like to give more than 5 stars! The directions were well written and easy to follow. The sponge was very active even with the small amount of starter. I used 1/2 cup garlic cloves which I rough chopped before spreading over the dough. Thanks for the heads up on the browning of the bread. I cooked this in a convection oven for 15 minutes then tented it for an additional 10 minutes. This is a true garlic lovers dream.