So recently I decided to start attempting to make bread and other dough-involved recipes (stromboli). It really started when my great Aunt Carm, who is 101, asked how my father-in-law’s bakery was doing. I’m not married and my handsome man’s father is far from being a baker so of course I’m like ‘???’ as I looked over at my Mommom, Aunt Carm’s sister. She said “She think’s you’re me.”
My Aunt Carm is 101, like I said, she’s suffering from dementia but she remembers every detail of her younger life like she’s still living it. She probably thinks she is, but she seems pretty happy so that is fine with me. After that conversation I mentioned, my Mommom told me that Poppie’s (my late grandfather) father had owned a bakery and he used to deliver his homemade breads. It makes absolute sense. My Poppie used to make the most wonderful bread, even when he thought something had gone wrong it was still incredible.
I’m sure I’ve mentioned this several hundreds of times but I think that my grandparents are the best chefs I know. There was a ton of love in every dish they made, all licking-the plate-delicious. I’d be happy to even come close to that.
This recipe is simple and yet so tasty (Thanks Amy!). While I didn’t use whole wheat flour or make it into a baguette, the bread was still amazing. The roasted garlic flavor resonates throughout the whole loaf, not just in the areas where you’ll find pieces of garlic. We ate most of the loaf (at least 2/3) within 24 hours, then I froze the rest so my mom could enjoy it too.
Roasted Garlic Round Loaf
adapted from Fragrant Vanilla Cake
1/2 head garlic
3 cups bread flour
2 tsp sea salt
1 pkg rapid rise yeast
1 cup warm water
Preheat the oven to 475 degrees. Wrap the 1/2 head of garlic in foil and roast in the oven until very soft, about 45 minutes. Let cool, then squeeze garlic cloves out into a bowl (discarding skins).
In your mixing bowl, whisk together the flour and sea salt. Make a well in the center and place yeast in it. Pour in 3/4 cup warm water. Cover bowl and set aside in a warm place until the yeast is bubbly, about 20 minutes.
With the hook attachment stir in roasted garlic and 1/4 cup more water. Add more flour or water if needed to make a soft but not too sticky dough.
Place in an oiled bowl, cover and let rise, about 45 minutes until doubled in bulk. Punch down and let rise again.
Punch down and roll into a ball, push down slightly to make a nice size loaf. Place on a parchment lined baking sheet, and slash lightly diagonally across and then again to make a cross hatch.
Cover with a clean dish towel, let rise until almost double in bulk. Meanwhile, preheat the oven to 475 degrees with the rack in the top/middle position. When dough has risen, lightly brush with olive oil and sprinkle with a little sea salt.
Bake for 15-20 minutes, until it sounds hollow when tapped on the bottom. Cool on a rack, or cut a slather with butter for a delicious snack!