Gilroy, California, is the garlic capital of the universe—the only place where you can hang a steak outside on a clothesline to marinate in the garlic fumes from nearby fields and processing plants. This bread is loaded with garlic flavor, has a wonderful consistency, and is guaranteed to keep vampires away. Time includes rising.
- 1 (2 1/2 teaspoon) package active dry yeast
- 1⁄4 cup warm water
- 1 cup cottage cheese, warmed (preferably small curd)
- 6 garlic cloves, finely chopped
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 2 teaspoons sugar
- 1 teaspoon garlic or 1 teaspoon onion salt
- 1⁄2 teaspoon baking soda
- 2 1⁄2 cups all-purpose flour
- Soften the yeast in the water in a large bowl.
- Add the cottage cheese, garlic, egg, oil, oregano, sugar, salt, and baking soda and stir well.
- Add the flour to the mixture, blend well, and put in a warm place to rise, loosely covered, until doubled in size.
- Stir the dough down and turn out into a well-greased, 2-quart casserole dish. Let rise for another 30 minutes. Preheat the oven to 350°F
- Bake the bread for 40 minutes, or until the top is lightly browned, then let rest for 10 minutes. Slice and serve warm.
- Note: If you wish, you can add some chopped fresh parsley, savory, or basil (1/2 teaspoon each) for a tasty garlic-herb bread.