Title: True garlic bread
 Categories: Breads, Garlic
      Yield: 6 servings
 
      1 x  Garlic Puree(2 Roasted Head)
      2 T  (2 pk) Dry yeast
  2 1/2 c  Warm Water
  3 1/4 c  Whole Wheat Flour
      1 x  Cornmeal
    1/4 lb Unsalted Butter, Softened
    1/2 c  Warm Water (115-120 degrees)
      2 T  Kosher Salt
  3 1/4 c  Unbleached All Purpose Flour
 
  Cream together the garlic puree and butter.  (This may be done days in
  advance and refrigerated.  Bring to room temperature before using).
  Combine the yeast with 1/2 cup warm water in large bowl.  Stir with a
  fork or small whisk.  Add an additional 2 1/2 cups water.  Add salt.
  Stir in the flour, 1 c at a time, beginning with the whole wheat.
  Use a whisk until the dough becomes stiff, then switch to a wooden
  spoon.  Turn the dough onto a well floured work surface.  Knead
  rhythmically for 10 to 15 minutes, until the dough is smooth,
  springy, nonsticky, and elastic.  Add more flour as you knead if
  necessary.  The dough is ready if you can poke to fingers into it and
  the resulting indentations spring back.  Cover the dough with a cloth
  and let rest while you wash, dry and generously butter the bowl.
  Knead the dough a few more turns, then form it into a ball and place
  it in the bowl. Turn it to coat with butter.  Cover the bowl and put
  it in a warm, draft-free place until the dough has doubled in bulk,
  about 1 1/2 hours. It has risen sufficiently when you can gently poke
  a finger into the dough and the hole reamins.  (Don't poke too
  enthusiastically or the dough will collapse.)  When doubled, flour
  your fist and punch the dough down. Knead it a few times and then let
  it rest. Sprinkle 1 large or 2 small baking sheets with a liberal
  amount of cornmeal. Divide the dough into 3 equal parts.  While you
  work with 1 piece, keep the other 2 covered. Flour your work surface.
  With a rolling pin, roll each piece of dough into a rectangle
  approximately 14-inches long X 7-inches wide. Spread it with softened
  garlic butter.  Roll the long edge toward the opposite long edge, as
  if you were rolling up a rug. Pinch ends closed. Place loves on the
  baking sheets.  With a sharp knife or razor blade, slash the loves
  lightly at 2-inch intervals.  Cover with a cloth and place in a warm
  draft-free place to rise until doubled, about 1/2 hour. Meanwhile
  preheat oven to 400 degrees F.  Bake for 35 to 40 minutes with a pan
  of boiling water on the oven floor.  Spray loaves with water several
  times during the baking process.  (This helps the bread form a thick
  crusty shell.) To test for doneness, rap the loaf with your knuckles.
  The loaf should sound hollow. Cool on wire racks, but the loaves are
  delicious eaten warm right out of the oven.