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Lovers of the "stinking rose" know Gilroy, California as being synonymous with garlic. Closer to our home, Vermont has its own garlic festival in Wilmington on Labor Day weekend. And closer still is my garden. The garlic (long since harvested, braided, and dried) now hangs in the cellar, and it's time to get ready for next year. I'll look for the best bulbs, and just after the first real frost tuck some cloves in the ground, and bed them down with plenty of mulch to winter over.
Need a reminder of the too-brief summer past? It's easy to make this savory dough in the bread machine and use it as a jelly roll kind of wrap for roasted garlic, Parmesan cheese, and Italian herbs. Once you've shaped the loaf, you can either bake it in the bread machine -- you'll need to "pause" the machine while you're shaping (if it has that feature), or else work quickly -- or bake it in a conventional oven.
1 to 2 heads (4 to 5 ounces) garlic (really, don't even think about using only one head!)
1/2 teaspoon olive oil
The garlic can be roasted a day ahead. Feel free to roast more than 1 or 2 heads at a time; leftovers can always be reserved for pizza topping, or for stirring into mashed potatoes.
Peel away some of the outside parchment from the garlic head; cut off enough of the top (the pointy, non-root end) to expose a bit of the garlic meat in the cloves. Brush, dip or drizzle olive oil on the cut side, and either wrap in foil or put in a covered garlic-roasting crock. Bake the garlic in a preheated 400°F oven for 35 to 40 minutes (or longer at a lower temperature, if you have something else baking in the oven; it'll be golden brown when it's done). Allow the roasted garlic to cool.
Dough Place the dough ingredients into the bucket of your bread machine following the manufacturer's instructions (usually, liquids first). Program the machine for basic or white bread, medium crust; or, if you're going to bake the bread in a conventional oven, program for manual or dough. Press Start. After 10 minutes of kneading, adjust the consistency of the dough by adding water or flour to make a soft, sticky dough.
1 3/4 cups (9 3/4 ounces) semolina
1 1/2 cups (6 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1 to 1 1/2 teaspoons ground black pepper (fresh-ground is best)
1 cup (8 ounces) water
2 tablespoons garlic oil OR vegetable oil
2 teaspoons instant yeast
1 large egg yolk (reserve the white for the filling)
After the first rise, remove the dough from the machine and transfer it to a lightly oiled work surface. Shape it into an 8 x 18-inch rectangle. Dimple and stretch the dough into shape with your fingertips; it'll probably end up no more than 1/2-inch thick. Keep the dough covered while you prepare the filling.
Filling Filling & Shaping: Squeeze the roasted garlic pulps from their little parchment tubes. Depending on your patience and time, you could try to squeeze out individual cloves, but it's really a lot easier to grab the whole head and "power grip" it like you're squeezing half an orange. Don't worry, the skins stay pretty much in your hand and any strays are easily identified and recovered. Mash the garlic into a paste and then spread it over the dough. (It won't be evenly distributed; that's fine.)
1 large egg white (reserved from above)
pinch of salt
1 cup (2 1/2 to 3 ounces) grated Parmesan
1/2 cup (1 1/2 ounces) fresh bread crumbs
1 to 2 teaspoons dried Italian herbs (basil and oregano, or pizza seasoning)
Whisk the egg white and salt until foamy, and brush it over the garlic. Evenly distribute the Parmesan, bread crumbs and herbs over the garlic, leaving one short (8-inch) end clear. Starting with the opposite short edge, roll the dough towards the bare edge, forming it into a log and pinching the seam closed. Pinch the ends shut as well; you may need to tuck them under a bit to fit the loaf back into your bread machine bucket or into a loaf pan.
Baking: To complete the recipe in the bread machine, remove the paddle(s), place the bread back in the bucket, seam-side down, close the lid, and let the machine finish its cycle.
To finish the recipe in the oven, place the bread seam-side down in a lightly greased 9 x 5-inch bread pan, or on a parchment-lined baking sheet. Cover lightly with a towel or plastic wrap, and let the loaf rise for about 45 minutes, or until it's puffy looking. The dough should crest almost an inch above the pan sides, and should hold your finger's indentation if you poke it.
Use a pair of scissors to snip several small slashes into the loaf, about every 2 inches. The cuts should be about 1 1/2 inches deep and 3/4-inch wide. For a shiny crust, brush the top of the loaf with oil (or oil mixed with an egg yolk), if desired.
Bake the bread in a preheated 375°F oven for 45 to 50 minutes, rotating halfway through the time for more even baking. The loaf should be a deep golden brown. If you have an instant-read thermometer, the loaf's internal temperature should read between 190°F and 200°F. Remove the loaf from the oven, turn it out of the pan, and cool it on a rack before slicing. Yield: 1 loaf (about 16 slices).
Nutrition per serving (1 slice, 62g): 170cal, 4g fat, 7g protein, 26g complex carbohydrates, 351mg sodium, 107mg potassium, 16RE vitamin A, 3mg vitamin C, 2mg iron, 93mg calcium, 102mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XIII, No. 2, Winter 2002 issue.