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Roasted Garlic Bread

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Some people spend their Saturday nights out with friends or having drinks somewhere… well, this week I spent mine creating this beautiful loaf of roasted garlic bread. And I was NOT disappointed!

I’ve had this recipe saved on my Pinterest for a long time, and the crazy rain and hail we had last night inspired me to try out some kind of baking recipe. For some reason, cold weather equals bread! To see the original recipe, go to http://bittersweetblog.com/2008/12/05/garlicky-goodness/.

I had to don a girly apron to get started – thanks Mom! #housewifematerial right there

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The recipe starts with roasting TWO WHOLE BULBS of garlic; this recipe is not for the faint of heart, let me tell ya. So while the house was wafting with the smells of roasting garlic, I decided to try out a little cookie recipe off the top of my head. I made cashew butter and added maple syrup, cinnamon and some cute little toppings. While they came out adorable, they were not very good… oh well, next time!

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Back to my bread. With the garlic roasted, I squeezed out the mooshy goodness into my dough base and set that baby to rise. for an hour and a half – perfect time to catch up on Glee!

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This little beauty is speckled with parsley, lots of roasted garlic and a little bit of salt. Couldn’t wait for it to get in the oven already! The original recipe showed it as a braided loaf (which I’ve never tried before) and I was a little worried it might not work out too well. Turns out braiding a loaf of bread is really freaking easy and I’m going to fanc-ify all my loaves this way for a while.

5photoGorgeous… So I had to let that guy rest for another hour – time to go watch my saved episodes of New Girl and Modern Family from the past week. I was finally able to get my bread in the oven and while it baked into its garlicky goodness, the house smelled fantastic!

The hardest part of this whole baking experience was having to wait for it to cool after it came out of the oven… It needed to cool completely before I could slice into it, much to the dismay of myself and the other people in the house eyeing it!

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So while my fancy, beautiful, fragrant loaf cooled on the counter, we turned on Wolf of Wall Street. I was getting all kinds of shows and movies in last night! Just about the time the movie was over, we were finally able to cut into it. As recommended in the original post, I stuck a piece in the toaster oven to get a nice crunch and then slathered it with butter… sigh, heaven. Three pieces later, I could scare off any vampires lurking around for miles, but I didn’t care one little bit. It was worth it.

 


 

Whole Wheat Roasted Garlic Bread

2 Heads Garlic

2 Tablespoons Margarine

1 Cup Warm Water

1 Tablespoon Granulated Sugar

1 Packet Active Dry Yeast

1 Teaspoon Salt

2 Tablespoons Fresh, Chopped Parsley

3 – 4 Cups White Whole Wheat Flour

Preheat your oven to 400 degrees. Peel the papery outer skin off the heads of garlic, but do not separate the cloves. Cut the tops off, and give them a quick spritz with cooking spray. Wrap both up together in a piece of aluminum foil, and pop the whole package into the oven for about 35 minutes. Let cool until you can comfortably handle it, and squeeze out the roasted cloves directly into your food processor or blender. Toss in the margarine and pulse until you get a relatively smooth paste. Set aside.

In a large bowl, mix together the sugar and water, and then sprinkle over the yeast. Let it sit for 5 – 10 minutes until frothy. Add in the salt, garlic paste, chopped parsley, and the first 3 cups of flour. Mix until you get a cohesive but somewhat tacky dough. If it still seems too wet, add in more flour, 1/4 cup at a time, until you reach the right consistency.

Turn the dough out onto a well-floured surface, and knead by hand for about 10 minutes, until smooth and elastic. Lightly grease a large bowl, and drop the ball of dough in. Cover with plastic wrap and place somewhere warm for about 1 – 1 1/2 hours until doubled in volume.

Once risen, turn the dough out onto a well-floured surface again and shape as desired. I braided mine just to make it a bit fancier, but you can always make it into a simple loaf shape. Lightly grease an 8 x 4 inch loaf pan, and place your shaped loaf inside. Give the top a quick spritz with cooking spray or a drizzle of olive oil, and let rise for another hour, until it’s peaking out from above the rim by about an inch or so.

Once it seems to be almost fully risen, preheat your oven to 350 degrees. Bake the bread for about 30 minutes, until golden brown all over.

Now, for the hardest part: Let the loaf cool completely before cutting into it!  If you’re one of those people who absolutely needs to eat their garlic bread immediately, since it smells so tempting, you might want to consider making it as a bubble loaf so you can pick it apart while still warm.

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