Teardrops n Tiny Travel Trailers

Garlic-Herb Bread

Ingredients
1 oz minced fresh garlic (about 5 medium cloves)
1 tbl granulated garlic
1 ½ tbl olive oil
1¼ oz fresh compressed yeast (substitute 1 tbl dry active yeast)
1 pint warm water (105º to 115º)
1 egg white
1 oz unsalted butter, at room temperature
1 oz granulated sugar
2 tbl salt
4 tsp ground dried oregano
4 tsp ground dried basil
4 tbl dried onion
1 tbl granulated onion

2 lb 2 oz bread flour
water
whole wheat flour

Procedure
1. Sauté the garlic in olive oil over low heat to soften the flavor; do not allow the garlic to brown. If the garlic is very strong, reduce the amount. Set the cooked garlic in the oil aside to cool.

2. Dissolve the yeast in the warm water. Stir in the egg whites, butter, sugar, salt, oregano, basil, cooked garlic, granulated garlic, granulated onion, onion flakes and all but a few ounces of the bread flour. Using the dough hook on medium speed, knead the dough, adding the reserved bread flour as required, until the dough is fairly stiff and smooth.

3. Place the dough in an oiled bowl, turn to coat both sides with oil, cover, and let rise for 1 hour.

4. Punch down the dough and divide into 3 equal pieces, approximately 1 pound 2 ounces each. Shape each piece into a round loaf. Starting with the loaf formed first, shape each into a tight oval loaf. The loaves should spring back when pressed lightly.

5. Place the loaves, seam-side down on sheet pans lined with baking paper. Brush with water and sprinkle lightly with whole-wheat flour. Make diagonal slashes across each loaf, about ¼ inch deep. Let rise until doubled in volume.

6. Bake at 375 degrees for about 30 minutes. Cool on racks.

Yields 3 loaves – 1 pound 2 ounces each.


Notes: Rolls can be made from this recipe by cutting 2oz pieces of dough and rolling them into dinner rolls. Dust with flour before putting them into the oven to keep them from sticking together.

To cook rolls in a 14” deep oven, use 24 coals on top and 12 on bottom. Preheat the lid before starting to bake the bread. Add additional coals around the bottom for the first five minutes of baking.

I can smell it already.

It sounds as good as it looks Joanne. Do you cook it the same length of time in a DO?

bledsoe3 wrote:I can smell it already.

Jim,

Fresh bread always smells good, but this one is amazing!

I'm sure that some folks have jumped right in and learned to bake bread in a DO. I would suggest doing it in the kitchen first, then move to a DO. Breads aren't that difficult once you get the feel of them. My baking class really helped me get a handle on it.

Joanne

Hi Miriam,

I baked my rolls for the 30 minutes the recipe calls for and they were done. (200 degrees internal). I think it made a big difference that I preheated the lid and added extra bottom coals for the first few minutes of baking.

Breads always call for a preheated oven, but that's very difficult to achieve in a DO. If you don't get the oven up to temp quickly enough your bread can over-rise and not be as good as it should be.

If you bake this in a smaller oven or a shallow oven, you will need to adjust the coals. I added a lot of top heat in the 14" deep oven so the rolls would brown on top.

Joanne

Miriam C. wrote:It sounds as good as it looks Joanne. Do you cook it the same length of time in a DO?

Garlic-Herb Bread
Kelly & Joanne do do this oh so right ~

I have had the pleasure of this bread ... and it is wonderful to the max ~

You will not be disappointed with this explosion of yeast fulfilling mastery.

Seeing it made two times now ... the energy and expressed love in needing
and rising of expectations are a pleasure to behold. But when your butter
slides across this expecting mouth watering delight .... you can only hope
that the baked expression of flavorful satisfaction will melt in your mouth
as the butter has as you raise the slice uP to taste and fill your senses.

This Garlic-Herb Bread will be one of your favorites for time immortal !
At least it is mine, all mine, till time is no more~

This bread rocks ~

Thanks for posting the recipe Joanne.

Hi all,

As a followup to the recipe, I had leftover rolls that were starting to go stale. I decided to cut some up and see how they would taste as dressing. I toasted the cubed bread, sauted some onions (I was out of celery or it would have been added too), and cooked up some Jimmy Dean hot sausage. I combined all of that along with chicken broth. After letting it absorb the broth, bake for a few minutes to get a nice top crust. It's really good!

It's not a left-over, it's a new main dish.

Joanne