A Logo of Garlic Bread

I always get nervous when baking bread. Of course, this does not stop me from making it!  I wanted a challenge and to try something different. Using Molly Yeh’s bread recipe as a starting point, I made a few small adjustments and made this magnificent piece of art. If you look at my logo, it’s that loaf of bread in the background. I know!!! Right!

Trust me, this is not what I expected and I was surprised by the results. The recipe is below and thank you Molly Yeh for the inspiration on this one!  The three critics of the family enjoyed the bread and Chef Harvey even asked where I got the recipe for a such a perfect loaf.
Let me know how it turns out! ENJOY!!!

You will need a dutch oven for this masterpiece!

Hera’s Pinch

Did you know that garlic bread is the American version of Bruschetta. Pronounced (bruce.keh.tuh).  Also, garlic is one of the oldest known food flavorings. We are talking Neolithic times, the later part of the stone age. 

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A Logo of Garlic Bread

Yield: 1 loaf

Prep time: 20 MinCook time: 45 MinInactive time: 14 H & 30 MTotal time: 15 H & 34 M

Ingredients

• 4 1/2 cups bread flour
• 1/2 teaspoon active dry yeast
• 2 teaspoons salt
• 1 1/3 cups warm water
• 3 heads of garlic
• 1/2 cup
• 1 tablespoon of olive oil

Instructions

1. Combine flour, yeast, and salt. Stir in the water until combined. Cover the bowl tightly with plastic wrap and let it rise overnight at room temp, 12-24 hours.
2. Preheat the oven to 400℉
3. Cut the tops off the garlic heads to expose the tops of the cloves and drizzle about 1 teaspoon of olive oil over the top of each to cover the exposed parts of the cloves. Wrap each head individually in foil and bake until the fork pokes easily into the cloves for about 45 mins.
4. Once the garlic is cool enough to handle, squeeze the cloves into a medium bowl and mash them up.
5. Then drop dollops of the garlic over the dough in the bowl and use a spatula to fold it into the dough so that it gets evenly distributed.
6. Place a large piece of parchment paper on a work surface and lay down a thick layer of flour,  about 1/2 cup. Scrape the dough onto the floured surface and use heavily floured hands to shape it into a round blob. Sprinkle the top with another thick layer of flour.
7. Coat a piece of plastic wrap with cooking spray and cover the dough blob.
8. Let the blob sit on the parchment paper for 1 1/2 hours.
9. During the last 30 minutes of proofing time for the bread, preheat the oven to 450℉, with a lidded dutch oven in it.
10. Put on your oven mitts and remove the Dutch oven from the oven and remove the lid.
11. Remove the plastic wrap from the dough and use the parchment paper to lift up the bread blob and lower it into the oven, the parchment goes in too.
12. Trim the excess parchment and cover the Dutch oven with the lid. Put it in the oven and bake for 30 minutes.
13. Then remove the lid and bake for another 15-20 minutes, until the bread is nicely browned on top.
14. After removing this magnificence let it cool on a wire rack for thirty minutes and enjoy!