Waxies Garlic Sourdough Bread Recipes

GARLIC BREAD

You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.

Provided by Ali Slagle

Categories dinner, weekday, breads, side dish

Time 30m

Yield 1 loaf

Number Of Ingredients 8

Garlic Bread image

Steps:

Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
Cut deep slits into the baguette, 1-inch apart - don't cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don't be shy here.
Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you're adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it's O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.

Ingredients

1/2 cup/8 tablespoons unsalted butter (1 stick), melted
4 fat garlic cloves, grated
1/2 cup Parmesan, grated
1/4 cup firmly packed chopped flat-leaf parsley
1/4 teaspoon kosher salt
Black pepper
1 baguette or rustic crusty loaf
1/2 pound fresh mozzarella, thinly sliced (optional)

ARTISAN SOURDOUGH GARLIC BREAD

I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grilled sandwiches! I also like to butter it and grill it to go with a salad. YUMMY!!!

Provided by startnover

Categories Sourdough Breads

Time 23h45m

Yield 1 large loaf

Number Of Ingredients 9

Artisan Sourdough Garlic Bread image

Steps:

The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
Preheat oven to 475°F.
Slash the top of the loaf 4 times with a sharp knife.
Spritz loaf and oven with water.
Bake in 475°F oven for 3 minutes spraying 2 more times.
Turn the oven down to 375°F (if it is baking to fast try 350°F).
Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.

Ingredients

1/4 teaspoon sourdough starter
2 cups flour
1 cup warm water
3 cups flour
3/4 cup warm water
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon yeast
2/3 cup whole garlic clove (you may prefer more or less to your taste)

More about "waxies garlic sourdough bread recipes"

SOURDOUGH BREAD WITH ROASTED GARLIC AND ROSEMARY

Web Jan 5, 2018 Lay the garlic on its side, and slice off the top third to reveal the inside cloves. Drizzle with olive oil to coat and wrap the garlic in foil. …
From ediblesanfrancisco.com
Cuisine American
Category Bread
Author Edible San Francisco
Total Time 8 hrs 50 mins

A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
Preheat your oven to 400°F (200°C). Lay the garlic on its side, and slice off the top third to reveal the inside cloves. Drizzle with olive oil to coat and wrap the garlic in foil. Roast on a sheet pan for 45 minutes to 1 hour. The garlic will be soft and caramelized when ready. Cool slightly before adding to the dough. To make the most of your time, you can roast the garlic while the dough is resting, or you can make it in advance and freeze until ready to use. The natural sugars might boost the dough’s rise time, so keep an eye on it if you’re around.
In a large bowl, whisk the starter and water together with a fork. Add the flours and salt. Combine to form a rough dough, then mix by hand to mop up all of the dry bits of flour. Cover with a damp towel and let rest for 30 minutes. Meanwhile, replenish your starter with fresh flour and water, and store according to preference. After the dough has rested, squeeze the roasted garlic cloves directly into the bowl. Add the chopped rosemary. Gently knead the dough to incorporate, tucking in the cloves as you go, about 30 seconds.
Cover the dough with a damp towel and let rise at room temperature until double in size, about 8 to 10 hours at 70°F (21°C).

Waxies Garlic Sourdough Bread Recipes

GARLIC BREAD

ARTISAN SOURDOUGH GARLIC BREAD

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