Pain D 'ail (Garlic Bread)
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Pain D 'ail (Garlic Bread)
  Garlic    Bread  
Last updated 6/12/2012 12:47:32 AM. Recipe ID 8289. Report a problem with this recipe.
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      Title: Pain d 'ail (garlic bread)
 Categories: New import
      Yield: 4 Servings
 
      8    To 10 garlic cloves, peeled
           (use less if you want just
           A hint of garlic
    1/4 c  (1/2 stick) butter, room
           Temperature
      5    To 5 1/2 cups bread flour
           (divided use)
      1 pk Dry yeast
      2 ts Salt
      1 tb Sugar
    1/3 c  Nonfat dry milk
  2 1/4 c  Hot water (120 F to 130 F)
 
  Pound garlic into a smooth paste in mortar or put through garlic
  press. Mix softened butter with garlic. Set aside. Grease 2 medium
  (8x4 inch) loaf pans. Measure 3 cups flour into mixer bowl and add
  yeast, salt, sugar and dry milk. Stir to blend. Using flat beater
  attachment and with mixer running, pour in water to form thick
  batter. Drop in garlic butter mixture and mix 2 minutes at medium
  speed. Add rema When dough clings to flat beater without mixing,
  attach dough hook. Add more flour if necessary to form a soft ball
  around revolving hook. If dough clings to side of bowl, add light
  sprinkles of flour. Knead in the mixer for 10 minutes, or turn dough
  onto floured work surface and knead by hand until dough is soft and
  elastic. Add sprinkles of flour if dough is sticky. Place dough in
  greased bowl, cover tightly with plastic wrap and leave in a warm
  place until doubled in volume, 45 minutes to 1 hour. Turn dough onto
  floured work surface, knead briefly to push out air bubbles and
  divide in half. Press each half into flat oval, about the length of
  each pan. Fold in half lengthwise, pinch seam together, tuck in ends
  and drop seam side down into baking pa Preheat oven to 375 F. Bake
  dough on middle shelf of oven for 40 minutes. Loaves will be light
  brown. To test for doneness, turn 1 loaf out of pan and thump bottom
  crust. It should sound hard and hollow. If not, return to oven,
  without pan, for 5 to 10 minutes. Turn loaves out of pans onto racks
  to cool. Makes 12 slices each.
  
  Per slice: Calories 124 Fat 3g Cholesterol 6 mg Sodium 208 mg Percent
  calories from fat 20%
  
  KRT News Service/"Bernard Clayton's New Complete Book of Breads "
  Dallas Morning News 9/18/96 Typos by Bobbie Beers
 




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Recipe ID 8289 (Apr 03, 2005)

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