Prep 72 hrs
Cook 35 mins
This is a great alternative to 'regular' garlic bread. Let it sit in your fridge 3 days before cooking and your garlic index will go through the roof! Prep time includes rising time.
- 1 package dry active yeast
- 1 1⁄2 cups water
- 2 teaspoons olive oil
- 2 teaspoons salt
- 5 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 2 cups whole wheat flour
- 1 -1 1⁄2 cup white flour
- cornmeal, for dusting
- In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
- Stir in oil, salt, garlic, thyme, and whole wheat flour.
- Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
- Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
- Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
- (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
- If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
- Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
- Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.
This is one super recipe. I am (was!) a garlic bread fanatic...of the commercial variety. You all know the stuff, white bread (most likely stale) spread thick with garlic bits and some unknown fat that is meant to pass for butter. More often than not I would nibble the top half of my portion off and leave the remainders on my plate. So I was intrigued by the idea of producing bread where the garlic flavour infused the entire loaf. I saw the addition of the thyme as an added bonus. The dough lingered in my refrigerator only two days before my curiosity got the better of me. As suggested I worked in some extra olive oil and some freshly grated parmesan cheese just before baking. In no time at all I was sitting down to a still warm slice of real garlic bread with creamery butter melting into it ...heaven! Thank you s’kat (prepared for the COOKOUT Cookathon July 1st – 4th 2002)
Just wanted to add that if you are scared by the thought of a whole wheat bread, you can make this with regular flour, or reduce the amount of whole wheat and replace with white.
Delicious bread! I used regular flour (didn't have whole wheat on hand) and it was still great. My little brother loved it a lot. Will try the 3-day fridge time next time because I'm a real garlic lover! =)