October 15, 2009 - 10:31am
Roasted Garlic
Hi, I am roasting some beautiful cloves of garlic (the house smells wonderful) and I am also in the process of warming up my starter for a couple of loaves. I was thinking of crushing the roasted cloves and adding them to my bread during the last few minutes of kneading. Does this sound like a good plan?
Thanks, Maggie
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adding some rosemary as well and you'll have killer bread.
Oh, and yes, that is a wonderful plan.
Hey; you bet. And with Rosemary as a bonus ingredient? Just don't overload the formula with garlic. You're making garlic bread not breaded garlic. Got an extra plate for dinner?
Some time ago (years) I added roasted garlic to a pain au levain-like bread (I don't recall if it was natural levain, or commercial yeast), but I was disappointed with how subtle the roasted garlic flavor was. Perhaps I didn't use enough roasted garlic.
Since then I simply serve roasted garlic, warm from the oven, and still in its head form, the top sliced away so each clove is peeking out, and with slices of fresh baguettes. Guests are instructed to simply squeeze the soft, paste-like roasted garlic onto the bread, smear it out--I provide butter knives--and enjoy. By the second helping everyone is an expert. If I have eight guests, I roast eight heads of garlic, pile them in the center of a large platter, and surround them with the baguette slices.
David G
I add 5 to 7 whole, BIG, heads of garlic to a 6 cup-o'flour recipe. I omit all oil in the recipe. I cut the very top off of each head of garlic, sprinkle with Italian herbs, Tuscan Seasonining, or Herbes de Garrigue. Then drizzle olive oil over the heads, seal well in foil and bake. After squeezing the cooked cloves from their skins, I use a silicone spatula to extract every bit of herbs & oil/jus to add to the bread. I coarsely chop the cloves.. keep them very "chunky"...and knead/fold into the dough for the last rising.