Recipe by Annacia
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.
- 12.32 ml package active dry yeast
- 59.14 ml warm water
- 236.59 ml cottage cheese, warmed (preferably small curd)
- 6 garlic cloves, finely chopped
- 1 large egg
- 14.79 ml olive oil
- 14.79 ml dried oregano
- 9.85 ml sugar
- 4.92 ml garlic or 4.92 ml onion salt
- 2.46 ml baking soda
- 591.47 ml all-purpose flour
Directions See How It's Made
- 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.