---------- Recipe via Meal-Master (tm) v8.03

Title: True Garlic Bread
Categories: Breads, Garlic
Yield: 6 Servings

2 Garlic heads;
- roasted, pureed
1/2 c Unsalted butter; softened
2 tb Dry yeast (2 pkg)
1/2 c Water; warm (115 to 120?F)
2 1/2 c Water; warm
2 tb Kosher salt
3 1/4 c Whole wheat flour
3 1/4 c All purpose flour
Corn meal

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 cup 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 remains.
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 corn meal. 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 14x7". 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" intervals. Cover with a cloth
and place in a warm draft-free place to rise until doubled, about
30 minutes.

Meanwhile preheat oven to 400?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.

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