Baked garlic bread​​​​​​

When you break off a slice of this bread, you're greeted with bits of roasted garlic nestled into the fluffy dough. It goes well with pasta or as an independent appetizer.

 

Preparation time:
2 hours

 

Preparation time:
40-45 minutes

 

 

Portions:
8

 

Cook with:
Cast iron pot Hosse

 

 

Ingredients:

 

Garlic:

  • 1 head of garlic, peeled;
  • ¼ teaspoon of salt;
  • 1 teaspoon of olive oil.

 

 

Bread:

  • 2¼ teaspoons soluble or dry yeast;
  • 2 tablespoons of sugar;
  • 1½ cups water, lukewarm;
  • 2 teaspoons of salt;
  • 1 head of garlic, roasted;
  • 4 cups of bread flour;
  • 1 tablespoon of olive oil.

 

Method of preparation:

  1. Set the oven to 200°C. Wrap the garlic in aluminum foil and bake for 30 minutes.
  2. Combine the yeast, sugar and water and let stand for 5 minutes. Add the roasted garlic and salt to the water mixture. Using a wooden spoon, slowly stir in the flour until the flour is fully incorporated. The dough will be wet and sticky.
  3. Transfer the dough to an oiled bowl and brush with a tablespoon of olive oil. Cover with plastic wrap and place in a warm place to rise, 1 hour.
  4. Turn the dough out onto a floured surface and shape it into a rectangle. Take two corners of the dough and fold the rectangle in half. Repeat 3 times.
  5. Shape the dough into a ball and place in a well-floured medium mixing bowl. Leave to rise for 30 minutes.
  6. While the dough is rising, preheat the oven to 230°C with the cast iron pan (and lid) inside.
  7. Once the dough has risen, remove the hot Hosse cast iron pot and carefully place the dough inside. Quickly and carefully make a 0.5 cm deep cut across the top of the dough with a sharp knife. Cover with the preheated lid and bake for 30 minutes.
  8. Uncover and bake for another 10-15 minutes.
  9. Let the bread cool on a wire rack for 20 minutes before slicing.