Garlic-bread Bread – More Flavor and Less Work!!

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April 17, 2013 by caitlinvaclark

It has been the perfect weather for taking a walk for four days running now! We have finally been able to really explore our surrounding neighborhoods. We have found an open-air coffee shop down on the canal, flower stands in full bloom on every corner, a fantastic wine shop that has free tastings on Wednesday afternoons (can you guess where I’m heading after this?!), and tons of small parks within a mile of our home. Gertie is loving it! And she’s getting better and better at being off-leash in the parks. Her only issue is that she is displaying a bit of OCD behavior when it comes to the park benches. Every single one she walks by, she wants to climb up on, including the ones with people on them. Boundaries, Gertie!

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On a completely unrelated note (and yes, I did try to come up with some way to tie my ramblings to my recipe) I made an amazing bread to go with Chris’ birthday Chicken Parmesan last week. I don’t know why I hadn’t thought of this one before now. I’m always making garlic bread by either splitting or slicing a French bread loaf, then spreading with butter or olive oil, garlic, and herbs and then re-toasting. But this time I saved myself a step and it turned out awesome! I give to you… Garlic-bread Bread!!!

After making a basic French bread dough, or a store bought variety (I won’t tell), roll it out like you would a flat bread. Then spread evenly with melted butter, parmesan cheese, herbs, and fresh minced garlic. I used three cloves, but you could use more if you really love the garlicky zing!

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Then roll the dough and pinch and tuck the ends.

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Bake for about 15 minutes until golden brown and so scrumptious all the way through. It might not look like much but it will taste like your favorite garlic bread, just much better! Plus it’s done in advance. No last minute slicing and toasting.

Garlic-bread Bread: A Broad Cooking

Garlic-bread Bread

Makes 1 loaf

1 cup warm water (100-110˚F)

1 packet dry active yeast

1 tsp sugar

3 cups flour

2 tsp salt

3 Tbs butter, melted

3 cloves garlic, minced

1 tsp Italian Seasoning or Penzeys Pasta Sprinkle

1/3 cup grated Parmesan cheese

Make the bread dough by mixing ½ cup warm water with the yeast and brown sugar.  Allow to sit for 5 minutes in order to be sure it “proofs.”  Using kitchen aid dough attachment (or if by hand, stir with wooden spoon and knead on floured surface for 5 extra minutes), mix together water, flour, salt, olive oil and yeast mix, until the dough comes together.  Continue to knead for 3 minutes.  Place dough in a greased bowl, cover with a clean kitchen towel and put in a warm draft free location to rise for 1 hour (until doubled in size).

Preheat oven to 375˚F.

Once the dough has doubled in size, flatten it out into a rectangle on a floured surface. Brush evenly with melted butter. Sprinkle with Parmesan, garlic, and herbs. Roll up and pinch the ends, tucking under. Place on greased baking sheet with the seam down.

Bake for 15 minutes.

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