Wednesday, September 8, 2010

Garlic Onion Bread Version 4.0

Still tinkering away with this recipe...I doubled the garlic seasoning this go round. I'm torn over whether it is too much or definitely taste it no question there....ehehhe. This could be the final time I modify the recipe, but I need to sample a few more pieces to make up my mind.

Garlic Onion Bread (version 4.0)

1 package active dry yeast
3 cups unbleached all purpose flour (approx)
1/4 cup spelt flour
1/4 cup milled flax
1/4 cup wheat germ
1 cup oats, ground
3 tbls vital wheat gluten
1 cup warm skim milk
1/2 cup non fat plain yogurt, warmed slightly
1 tbls oil
1 tbls honey
1/4 tsp salt
1/3 cup dehydrated onion, hydrated
2 tbls garlic powder

Dissolve the yeast in about 1/3 cup or so warm water. Stir in warm milk, oil, honey, salt, hydrated onion, and garlic. Stir in yogurt.  Mix in ground oats, spelt flour, milled flax, vital wheat gluten, and wheat germ. Begin to mix in the all purpose flour until your dough stiffens up. Turn out onto a floured board and knead in remaining flour. Continue to work dough for another 8 to 10 minutes.

Spread dough on greased cookie sheet and press into something like a 9x13 sized rectangle about 1/2 inch thick. Run a pizza cutter through the dough to divide into sections. Cover and let rise in a warm place for about an hour, or until your dough doubles. My warm rise spot for cookie sheet bread items is the oven with a glass of steaming water on the bottom. (Just nuke a glass of water in the microwave to boiling....super quick source of steaming water.) After dough has risen, bake at 375 for about 30 to 35 minutes or until bread is nicely browned.

Just another picture of the yummies...
This is the reason I actually make this smear a little butter and sprinkle some mozzarella cheese on top followed up by a quick toast in the toaster oven. A quick and easy, cheesy garlic bread ready in minutes. I keep a bag of the bread cut up in the freezer so I just grab pieces as I need them.

No comments:

Post a Comment