Roasted garlic and bread
-6 heads of garlic
-olive oil
Cut the garlic in half horizontally, arrange in a baking pan, and drizzle with olive oil. Bake at 350 until soft and slightly browned.
-6-7 c flour
-1 package yeast
-1 tbsp salt
-2 cups hot water
Measure 3 cups flour into bowl, blend in yeast, salt, and hot water. Stir hard for 5 minutes. Stir in the rest of the flour, 1/2 cup at a time until the dough forms a rough ball. Knead for 15-20 minutes. Place in a clean, greased bowl, cover, and allow to rise 1 1/2 hours. Then punch the dough down, recover with plastic wrap, and let rise another hour. Divide the dough in half and shape either two long loaves or two round loaves. Place on greased baking sheet, cover with waxed paper, and let rise for a third hour. Preheat oven to 425, and place a shallow pan of water in the bottom rack of the oven. Brush the loaves with an egg white and 1 tbsp water, and make some slashes in the tops of the loaves. Bake at 425 for 15 minutes, then reduce to 350 for another 30 minutes (this is a good time to bake the garlic).
Anni and I hosted a great feast of decadence, at which we served this bread. It was divinely good, especially with that roasted garlic. Gone in two seconds.
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