Guys. I’m not sure you understand how much I love garlic. I love it. I eat roasted garlic like candy. Good thing I’m married lolz. He’s stuck with kissin’ me foreverrrr.
Anyways. Enough about that talk.
Whenever I post how I’m making this easy garlic bread I get about a million direct messages asking me for the recipe and I say….GIVE THE PEOPLE WHAT THEY WANT. You guys love garlic like I do. You are my people!
This recipe is found in the wonderful Molle Yeh’s recipe book: Molly on the Range. You need this recipe book in your kitchen. Plus, she’s a fun North Dakota gal!! And has her own TV show. Whuuuut. Yeah, check out all her other recipes!!
Here’s the deal. This recipe calls for three heads of garlic you might be like me and double check that you just read that correctly. YA DID. Three garlic heads making this bread dreamy-garlicky-delciousness!!
This has turned into DJ and I’s Saturday night Sabbath bread. We love Saturday nights in our house, I spend all day making a yummy, slow cooked meal, clean the house, and set the table all pretty. I time the bread-baking to be finished just in time for DJ to walk in the door from work and we enjoy this warm garlicky bread deliciousness with dinner and a glass of wine. Tonights dinner is homemade soup, and we will be pulling off chunks of this bread and dipping it in and enjoying every bite! After dinner? Homemade Blueberry Crisp with Oatly Ice Cream. I’m telling ya….if you don’t Sabbath you are missin’ out my friend.
Alrighty…onto the recipe because I’m sure your mouth is watering!
This bread is EASY but it will take a little bit of patience. I always whip it up on Friday night and let it sit overnight so it’s ready for me. It has to sit for 12-24 hrs, so it’ll take a little bit of planning but not a whole lot of work!
Ingredients:
About 4 - 4 1/2 cups all purpose flour (or bread flour)
1/2 tsp. active dry yeast
2 tsp. salt
1 1/2 cups warm water
3 heads garlic
1 T. olive oil
Directions:
In a large bowl mix: 3 cups flour, yeast, and salt. Slowly stir in the water until it’s combined.
Cover the bowl tightly with plastic wrap and a tea towel. Let sit overnight at room temperature - 12 to 24 hrs.
The next day, preheat oven to 400 degrees. Cut the tops off 3 heads of garlic and drizzle some olive oil on each. Wrap each individually in foil and bake for about 45 minutes.
When they’re cool enough to handle, squeeze them into a bowl and mash them up good.
Drop dollops of the garlic over the dough in a bowl and mix using a spatula. Fold into the dough so all the dough gets some garlic love.
Plan a large piece of parchment paper on counter and lay about 1/2 cup flour on it. Scrape the dough onto the surface and shape the dough into a roundish blob. Sprinkle the top with some flour. Spray a piece of plastic wrap with cooking spray and cover it. Let it rise for 1 1/2 hours.
During the last 30 minutes, preheat oven to 450 degrees and place a lided Dutch Oven in it.
Remove the Dutch Oven after 30 minutes of it heating up. Remove plastic wrap from dough. Pick up dough by using the parchment paper and then lower the dough into the dutch oven (with the parchment paper).
Place in oven and make for 30 minutes with lid on. After 30 minutes, remove lid and bake for another 15-20 minutes, until it’s nice and golden brown on the top.
Allow to cool on a wire rack (I knoooow it smells soooo good at this point) and let cool for about 30 minutes.
Enjoy it!! Let me know if you make it, friends! This bread may not be the prettiest loaf in all the land but I would bet it will be one of the most delicious bread recipes you’ve ever had!
