“There are five elements: earth, water, air, fire and garlic.” — Louis Diat
This recipe uses freshly peeled garlic, but if you prefer a more subdued flavor, you can used roasted garlic. I had some fresh garlic I wanted to use and thought this loaf sounded delicious. According to the cookbook, it is good served with roasted meats and rice casseroles. I look forward to trying it with pasta as well.
The first step was to set 3 tablespoons unsalted butter aside to soften. When the butter was ready, I peeled 4 garlic cloves and pressed them directly into the butter. Then I mashed them together, well.
The prepared garlic butter went into the bread machine pan first, followed by 1 1/2 cups water and 1 3/4 teaspoons salt.
Next, I added 4 cups bread flour, 1 tablespoon plus 1 teaspoon gluten and 1 1/2 tablespoons sugar. I made a small well in the top of the dry ingredients, into which I added 2 1/2 teaspoons SAF yeast.
This loaf requires a “medium” crust setting and the “French” bread cycle.
I may have met my version of ambrosia here. This loaf is incredible. Just enough garlic to be present but in no way overwhelming. After tasting this, I may try making it again with roasted garlic, just to see how that turns out. I can’t imagine it could be an improvement though. This is really tasty. The crust has a nice crunch to it and the bread itself is soft and just slightly chewy. Great served warm with a little butter, but I plan on serving it for dinner tonight with some pasta bolognese. This bread just cries out for sopping up the remaining sauce from a pasta bowl.
So, so good. So, so garlicky. So, so going to make this one again sometime.