Directions: |
Directions:1. Preheat oven to 400º. Place garlic in a baking pan, drizzle oil over and roast for 30 minutes until the garlic is ver6 soft and caramelized. While warm, pop garlic out of its sun between fingers into a bowl. Mash the garlic lightly with a fork, add the rosemary and set aside.
2. Place the flour and salt in a large mixing bowl with the yeast, add most of the water and bring together with one hand, adding more water, if necessary, to make a soft pliable dough..
3. Turn out the dough and add the garlic and rosemary mix ; knead for 8 to 10 minutes until smooth and elastic. Return to the bowl, cover with plastic wrap and leave in a warm place to rise for one hour, or until doubled in size.
4. Turn out the dough again, punch down to expel the air, knead for two additional minutes. Shape into two oval baton shapes, about 10 inches in length. Transfer to a baking sheet, dust with a little flower and lightly cover with a cloth; leave to proof in a warm place for 30 minutes.
5. Using a sharp knife make some ¼ inch deep slits over the surface of the loaves.Bake on the top shelf of the oven for 25 to 30 minutes, until the bread is golden or sounds hollow when the bottom is tapped. Cool on a wire rack. |
Personal
Notes: |
Personal
Notes: If you’ve got a taste for garlic bread, then you’ll love this one, in which the garlic is roasted until lightly caramelized with added fresh rosemary before being incorporated within the dough. Bâtard is a French peasant style loaf, misshapened in style, hence its name
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