Iron Chef Moo takes on Blogathon 2007 to raise funds for the National Kidney Foundation.

Saturday, July 28, 2007

Garlic Studded Bread

We've been hard at work on this one...

1 pkg active dry yeast
1/4 cup warm water (110F)
2 cups milk
2 tbs sugar
1 tbs shortening
2 tsp salt
6 cups flour

2 heads garlic, cloved and peeled.


Soften yeast in warm water.

In a saucepan, heat the milk, shortening and salt til the shortening is almost melted and the milk is at about 115F. Stir constantly. Pour into large mixing bowl, then stir in 2 cups of the flour. Add the yeast and water mxture, then stir in as much flour as you can with a spoon.

Turn onto a lightly floured board, and knead in just enough flour for a smooth, elastic dough. Place in a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm place for about an hour and a half.



Punch down, turn out onto a lightly floured board. Carefully poke individual cloves of peeled garlic into the dough, then form it into a boule (round loaf) and place it on a baking sheet.



Rub with olive oil, allow to rise til nearly double.



Bake at 375F for about 50 minutes, or until tapping on the top of the loaf produces a hollow sound. Serve warm with butter and shrimp linguine!

We'll check back with the bread later!

3 comments:

Frankie-Lynn said...

Holy, moley - I go away for a few hours and there's an explosion of gastronomic goodness. And you're not even halfway through!

Rebecca Gill said...

Go Maggie!
You can do it!
Go Maggie!
Cook your heart out!
Go Maggie!
Bake some more!
Go Maggie!
Bring it to work!

I think I'll put my bid in for this yummy item. Garlic and I are like peas and carrots. ;)

Anonymous said...

I'm with Rebecca - bring it to work :)!