Garlic Bread Loaf
I’m not sure what possessed me to add garlic to my milk loaf recipe. I had obvious reservations, the primary one of course being my breath, and my secondary reservation being the versatility of such a bread. But doubt and fear are the enemy of creativity. So I put my reservations aside, chopped up some garlic, fried with some olive oil, and created a tasty bread that works great with butter (garlic bread!) and sandwiches.
Recipe summary
- 500g white bread flour
- 200g milk
- 100g water
- 1 egg
- 2 Tbsp butter
- 2 Tbsp sugar
- 1/8 cup olive oil
- 3 tsp active dry yeast
- 2 tsp salt
- 4 large garlic cloves (sliced thinly or chopped)
Process - the ferment
Fry thinly sliced garlic in the olive oil and set aside until cool. Do not burn the garlic. Mix milk, water, and sugar until dissolved. Add yeast and wait until proofed. Add egg and salt and stir until mixed. Add half the flour and beat until smooth and a thick mud is formed. Add garlic-infused olive oil and butter and mix until integrated. Add the rest of the flour and knead lightly until dough ball is formed. Let dough autolyze for 20 minutes to make it easier to knead. Knead dough. Put in a large bowl, cover, and let rest for 2 hours.
Process - the shape
Knock out gas. Roll out into an oblong square/oval shape. Roll into a loaf and place in loaf pan. Let it go through a secondary rise for 1 hour.
Process - the baking
Place into the oven at 350F covered for 20 minutes. Remove cover and continue baking for 30 minutes.
Process - the cooling
Take loaf out of oven, onto a cooling rack, and forget about it for a couple of hours. Wrap the loaf in a towel to prevent cooling too quickly and getting wrinkly.