Yield: 6 servings
2 Roasted Heads Garlic Puree
1/4 lb Unsalted Butter, Softened
2 tb (2 pk) Dry yeast
1/2 c Warm Water (115-120 degrees)
2 1/2 c Warm Water
2 tb Kosher Salt
3 1/4 c Whole Wheat Flour
3 1/4 c Unbleached All Purpose Flour
Cream together the garlic puree and butter. Combine the yeast with 1/2 cup warm water
in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add
salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until
the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured
work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy,
non-sticky, and elastic. Add more flour as you knead if necessary. The dough is ready if
you can poke to fingers into it and the resulting indentations spring back. Cover the
dough with a cloth and let rest while you wash, dry and generously butter the bowl.Knead
the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to
coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough
has doubled in bulk, about 1 1/2 hours.
When doubled, flour your fist and punch the dough down. Knead it a few times and then let
it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal.
Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2
covered. Flour your work surface.
With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long
X 7-inches wide. Spread it with softened garlic butter. Roll jelly-roll style. Pinch ends
closed. Place logs on the baking sheets. With a sharp knife or razor blade, slash the
loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place
to rise until doubled, about 1/2 hour.
Preheat oven to 400 degrees F. Bake for 35 to 40 minutes. Cool on wire racks, but the
loaves are delicious eaten warm right out of the oven.
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