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YUMBO!! Garlic lovers will love this bread! It's nummy n crunchy on the outside but ever so light and fluffy on in the inside. I had some of the garlic mixture left over this time so next time will reduce this slightly.I made 2 large round loaves but next time will make smaller size loaves and serve them stuffed with tomatoes, prosciutto and mozzarella for lunch! Mmmmm
Good bread. My kids like it....anything they will eat gets and automatic 5* review. They are probably the pickiest eaters you will ever experience. I made the dough in a bread machine. That may have been a mistake, because it was difficult to control how 'wet' the dough would be. I had to add extra flour (if I was doing by hand, I would have added the water little bit at t a time, like instructions)..this was the wettest bread dough I think I've ever seen. I also made my parsley/garlic slush in a blender. I was worried about adding enough oil to make it liquidy enough to pour, so I made it more like a paste, and then brushed it on the top of the bread. This seemed to work just fine
My bread isn't nearly as pretty as yours! But oh my goodness, it was delicious! I tossed some sun dried tomatoes on top. I loved all the garlic. I loaded the bread machine this morning with ingredients..and it was rising when I got home. All I did was knead it a bit, let it rest...and bake it! Very good Cheryl!! Thank you!
Mmmmmm garlic!!! This bread is magnificent. I barely had a handful of parsley left in the garden, I had perhaps 1/2 cup when it was chopped. I made the bread in a bench mixer, I only needed the initial 1 and 1/3 cups warm water. The dough took about 45 minutes to double in bulk. I did use the three heads of garlic (you're lucky you can't smell my breath at the moment). The paste whizzed up well in the food processor.The resulting garlic/parsley slush flowed into the wells created by my fingertips. The resulting loaves are just heavenly!! I was hoping to have some left for bruschetta - alas it was not to be. Looks like I make more tomorrow :)