Garlic Bread (with a Twist)

 

Last night, I was in the mood for garlic. I mean, REALLY in the mood for garlic. I love the stuff. So I decided to make some garlic bread.

Trouble was, I had no suitable bread. I’d have to bake some. And since I was already going to have to make the dough, rise it, bake it, and so on, I thought: why not bake the garlic right in?

So. I whipped up a large batch of French bread dough by kneading together 2 cups bread flour, four cups all-purpose flour, two packets (4.5 tsp) of active dry yeast, one tablespoon kosher salt, one tablespoon dried herbs, one teaspoon of sugar and two and a half cups of warm water (the water, sugar and yeast hung out in a measuring cup to get foamy before being added to the dry stuff). Let that rise for about an hour till it doubled.

In the meantime, I melted about a stick of salted butter and threw in just about a whole head’s worth of garlic cloves and cooked them till they looked like this:

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