Roasted Garlic French Bread
Prep Time: 20 minutes
INGREDIENTS:
1 1/4Cup Water (110Degrees) 1-Tablespoon Olive Oil
2-Teaspoons Sugar 1-Tablespoon Roasted Garlic & Oil
1-Teaspoon Salt (Course Kosher) 1-Tablespoon Montreal Seasoning
3 1/2-Cups Flour 1-Tablespoon Cornmeal
1 1/2 Teaspoon Dry Active Yeast Glaze: 1-Egg & 1Tablespoon Water
****************************************************************************
Mix Yeast , 110 Degree water & Sugar let stand 5 minutes (foam will form)
In a Stand Mixer with Dough Hook: Combine 2C. Flour, Oil, Garlic, Montreal seasoning, Mix until combine and valleys are created. Add yest /water mixture& remaining flour Mix until Blended, Then need with Hook(Aprox 6 min) until dough is smooth & silky and pulls away from sides.
Place in Greased bowel (I Use olive oil) Cover with plastic wrap until doubles in size (30-60minutes).
Punch Down & Turn onto lightly floured surface. Divide in half Roll each portion into a 10"x8" Roll up "Jelly-roll style starting with the long side; pinch seams to seal.
Sprinkle a greased cookie sheet with cornmeal Place loves seams down, Cover & Let Rise in warm place until doubled (about 20-30 Minutes)
Wisk egg and water (I use only the whites) Brush over loaves. With a sharp knife make 4 shallow slashes across the top of each loaf.
Bake 375 degree 30 minutes until golden brown- For a Crunchy Crust put 3 Cups of Ice on the Cookie Sheet during the last 15 minutes of baking. Do not open oven.
Prep Time: 20 minutes
INGREDIENTS:
1 1/4Cup Water (110Degrees) 1-Tablespoon Olive Oil
2-Teaspoons Sugar 1-Tablespoon Roasted Garlic & Oil
1-Teaspoon Salt (Course Kosher) 1-Tablespoon Montreal Seasoning
3 1/2-Cups Flour 1-Tablespoon Cornmeal
1 1/2 Teaspoon Dry Active Yeast Glaze: 1-Egg & 1Tablespoon Water
****************************************************************************
Mix Yeast , 110 Degree water & Sugar let stand 5 minutes (foam will form)
In a Stand Mixer with Dough Hook: Combine 2C. Flour, Oil, Garlic, Montreal seasoning, Mix until combine and valleys are created. Add yest /water mixture& remaining flour Mix until Blended, Then need with Hook(Aprox 6 min) until dough is smooth & silky and pulls away from sides.
Place in Greased bowel (I Use olive oil) Cover with plastic wrap until doubles in size (30-60minutes).
Punch Down & Turn onto lightly floured surface. Divide in half Roll each portion into a 10"x8" Roll up "Jelly-roll style starting with the long side; pinch seams to seal.
Sprinkle a greased cookie sheet with cornmeal Place loves seams down, Cover & Let Rise in warm place until doubled (about 20-30 Minutes)
Wisk egg and water (I use only the whites) Brush over loaves. With a sharp knife make 4 shallow slashes across the top of each loaf.
Bake 375 degree 30 minutes until golden brown- For a Crunchy Crust put 3 Cups of Ice on the Cookie Sheet during the last 15 minutes of baking. Do not open oven.
Comments
Post a Comment