Sometimes when I write a bread post, it’s all about the bread. This one was about more…
Firstly, my husband is a huge garlic bread fan. For many years, it was his idea of a starter when we went out for dinner.
Secondly, I knew I was making paella for dinner so wanted something crunchy and tasty to be served on the side.
This recipe hit both notes perfectly.
It’s not your typical garlic bread recipe – rather than slathering butter, garlic and (why not?) cheese on top a traditional baguette, it infuses roasted garlic into the dough itself.
It’s a very wet dough which made it tricky to work with, especially when shaping. The recipe calls for making your own proving basket which I didn’t do – I just shaped my bread and hoped for the best.
Perhaps it didn’t rise as far as it could have, but it was delicious nonetheless.
The roasted garlic is sweet and subtle. It doesn’t smack you in the face, but certainly lingers afterwards.
It was the perfect accompaniment to my paella and a bread I will definitely make in the future.
Roasted garlic bread – James Morton
400g strong white flour
7g sachet fast-action yeast
15g olive oil
280g tepid water
1 whole head garlic
Drizzle of olive oil
In a large bowl, mix together the flour, yeast and salt – keeping the salt and yeast at separate sides of the bowl.
Add the oil and water, and combine into a wet dough.
Knead for 10-15 minutes or until you pass the windowpane test. Cover and rest of 1-1.5 hours or until it has doubled in size.
While the dough is resting, roast the garlic at 200C for 30 minutes. Simply place the whole head of garlic in a roasting tin and drizzle with oil. Allow to cool, then squeeze out the garlic from the cloves.
Add the mushed garlic to the rested dough and fold to incorporate.
Turn out onto a floured surface, and divide into two. Shape and place into proving bowls (note, I just shaped them into boules and left to prove again).
Prove for a further hour, and start to pre-heat your oven at 240C 30 minutes before you are ready to bake.
Reduce the heat to 220C and bake the loaves for 30-35 minutes or until golden on top.
Throw a cup of water on to the bottom of the oven for a better crust.