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The Allison Show: Foodie Friday: Garlic Herb Bread

The Allison Show

All things Allison

Friday, July 6

Foodie Friday: Garlic Herb Bread

I love really good, artisian bread {Hello, Carbs!} which is sometimes hard to find in Sticks, TN.  So when I really, really need bread here is my go to recipe.  I adapted it and made some changes from a family recipe.

All you need to make this recipe is a stand mixer {or a hand mixer and a seriously buff arm} and your oven. 

5 cloves of garlic
2 cups water
1 oz rapid rise yeast
2 tablespoons butter {room temp}
4 teaspoons oregano
4 teaspoons basil
1 1/2 tablespoons salt
1/8 cup of white granulated sugar
1 egg white {room temp}
6 1/2 cups bread flour
1 tablespoon olive oil {to oil the bowl the dough rests in}

Saute 5 cloves of garlic in a little olive oil until they are soft and pale tan - not brown.  DJ has a hard time with this step as he likes brown garlic. Set aside to cool.  In stand mixer, dump 2 cups lukewarm water and 1 oz {4 little packets} of rapid rise instant yeast. Let that sit til the yeast is dissolved and foamy, about 3-4 minutes.  Sometimes I need to stir it to mix in some clumps. Then

How easy is that? A little sauteing, some measuring, and dumping everything in a stand mixer.

SUPER important.  Only turn the mixer on 1!!  Unless you and the kitchen want to wear flour, herbs, and yeasty water.

See you are doing awesome!!  Who knew making bread could be so easy!! I didn't until I tried this recipe. Now I feel trully domesticated. ;)

Don't mind my super gross looking towel.  I swear it was clean.  I would also like to point out I baked this at work which is why all the pictures are in horrible lighting and on metal surfaces.  LOL  Now you have an hour to do whatever you wish.  Might I suggest a bubble bath?  Perhaps a good book and a glass of wine or 2?

My fave part!!  Beating the dough!!  Followed by my least fave part: rolling out the dough.  You can do a couple of different things at this point.  Split dough into 3 loaves and make small round loves for you and friends. Or roll flat {about 1/2 thick} and cut into rectangles {DJ cna get 12 out of the dough}.  Then bake in 2 batches in the over and cut and make sadwiches out of each piece. Thats what we do at the shop to make our paninis.    Today I went with a giant round loaf and a mini round loaf. Then the BEST part!!  Eat it!  If do to some strange miracle you have any left after 3-4 days and it is stale, chop it up and throw it in a pan with some butter to make the best croutons ever!!   Here is my baby loaf. After I sliced some off to make sure it was edible. ;)

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Anonymous Anonymous said...

Hello Allison!!!! From the frugal chicks :D

July 23, 2012 at 12:55 PM  

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