Roasted Garlic Bread
2 tablespoons mashed roasted garlic
1 cup + 2 tbl. water
1 tablespoon olive oil
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
Prepare roasted garlic. After squeezing garlic out of cloves, slightly mash
enough garlic to measure 2 or 3 tablespoons. Measure carefully, placing all
ingredients except garlic in bread machine pan in order recommended by the
manufacturer. Add mashed garlic at the raisin/nut signal or 5 to 10 minutes
before last kneading cycle ends. Select Basic/White cycle. Use Medium or Light
crust color. Do not use delay cycles. Remove baked bread from pan and cool on
wire rack.
ROASTED GARLIC: Heat oven to 350�F. Carefully peel away paperlike skin from
around garlic bulbs*, leaving just enough to hold bulb intact. Trim tops of
garlic bulbs about 1/2 inch to expose cloves. Place bulbs, stem ends down, on
12-inch square of aluminum foil. Drizzle each bulb with 2 teaspoons olive or
vegetable oil. Wrap securely in foil; place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or
fork. Cool slightly. Gently squeeze garlic out of cloves. * A 1-ounce bulb of
garlic, roasted, equals about 1 tablespoon mashed garlic; a 2-ounce bulb equals
about 2 tablespoons mashed garlic. |