Monday, August 16, 2010

Garlic Herb Bread

Garlic Herb Bread

14” Dutch oven, serves 8

3 packages (1/4 ounce each) active dry yeast
2 ¼ cups warm water
1/3 cup sugar
1 tablespoon vegetable oil
1 cup whole wheat flour
2 eggs
1 tablespoon water
1 tablespoons salt
5-6 cups all purpose flour

Garlic Herb Butter
¼ cup butter, melted
4 garlic cloves, minced
¼ teaspoon each dried oregano, thyme and rosemary, crushed
In a large mixing bowl, dissolve yeast in water.  Add sugar and oil, mix well.  Stir in whole wheat flour, let stand until the mixture bubbles, about 5 minutes.  In a small bowl, beat eggs and water.  Add egg mixture and salt to batter, mix until smooth.  Add 4 cups all purpose flour and beat until smooth.  Add enough remaining flour to form a soft dough.  Turn onto a floured board and knead until smooth and elastic, about 6-8 minutes.  Place in greased bowl, turning once to grease top. Cover and let rise until doubled, about 20 minutes.  Punch dough down and divide in half.  Divide each half into thirds.  Shape each into a rope about 15” long and butter each braid with the Garlic Herb butter.  Braid and pinch ends firmly and tuck under.  Repeat for second loaf.  Place both loaves in a 14” Dutch oven and let rise for 15-20 minutes. Place 11 coals on the bottom and 17 coals on top and cook for 15 minutes.  Remove bottom coals and place half of them on top and cook for an additional 10 minutes.  Remove from Dutch oven and place on cooling rack.

Don & Sally Eymann 
Glendale, AZ

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