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! =)
I haven't baked it yet. 2 more days to go in the fridge. I hope I can wait that long! I wonder if I could bake them as rolls...This is just my second time baking bread from scratch.
I love this bread. I made just as directed. I did let it set in the fridge for 3 days. Made it two times, and it was great each time. Will be making this many times again in the future. Thanks for posting.
This made very enjoyable bread. I used the proportions of whole-wheat and white flour in the recipe, and got fragrant, tender but not so fluffy bread. It is very flavorful. I only kept the bread in the fridge one night before baking, though I grated the garlic finely. Although the smell while baking could knock you out, the garlic flavor is not as strong as you would expect. Will try again, with the longer rest. The recipe yielded 16 45-gram and 3 60-gram rolls for me. Thank you very much for sharing this recipe with us.