The Best Garlic Bread

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:

  1. In a large bowl mix: 3 cups flour, yeast, and salt. Slowly stir in the water until it’s combined.

  2. Cover the bowl tightly with plastic wrap and a tea towel. Let sit overnight at room temperature - 12 to 24 hrs.

  3. 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.

  4. When they’re cool enough to handle, squeeze them into a bowl and mash them up good.

  5. 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.

  6. 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.

  7. During the last 30 minutes, preheat oven to 450 degrees and place a lided Dutch Oven in it.

  8. 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).

  9. 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.

  10. 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!

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Molasses Ginger Cookies

This time of year is kind off “meh” for me. The in between of the Holiday’s ending and the daily wondering, Spring, is that you?

However, what I do love about this season is how much time I spend in my kitchen. There is usually no other place I’d rather be than creating in my kitchen. Throwing ingredients together to make something beautiful—the kind of art you can eat. I love diving into new recipes, losing track of time. I love returning back to the battered and splattered used recipes cards, the tried and true family favorites, the beauty in the known.

Over the Holiday’s this year I played with some recipes and added essential oils to my creations. Oh the beauty! It brought flavor to my tastebuds that made me want to dance.

This weekend I made some Molasses Ginger Cookies for some friends that were coming over to watch a movie. As I was throwing the ingredients together I realized I was out of ground ginger and ground nutmeg...so I grabbed my ginger and nutmeg essential oils and added a few drops to the batter. Delicious is what happened with that decision. Sometimes I add essential oils to my recipes, and sometimes I don’t., that’s the beauty of creating. I love having the option to use them, and so many oils to choose from, they pack a flavor punch and make your recipes so unique.

I adapted this recipe from Eve and Eivin Kilcher’s book Homestead Kitchen. It is one of my all-time favorite cookbooks and whenever I read it I am often starting conversations asking DJ if we can become Homesteaders. I want my own chickens, I want to pickle and can and make my own butter. But for now, we will take it one step at a time. Sometimes I mill my own flour for this recipes, all though I have found that it doesn’t make them quite and chewy, but it does add a different, beautiful texture and flavor.

Molasses Ginger Cookies

  • 1/2 c. butter (I use vegan butter)

  • 1/4 c. grapeseed or sunflower oil

  • 1 c. packed dark brown sugar

  • 1/4 c. uncultured molasses

  • 1 large egg

  • 2 1/2 c. flour (All purpose, whole wheat or a mix off the two)

  • 2 tsp. baking soda

  • 1/4 tsp. salt

  • 1 T. ground cinnamon

  • 1/2 tsp. ground cloves

  • 5 drops ginger essential oil

  • 3 drops nutmeg essential oil

  • Brown sugar or white sugar to roll cookies in

  1. Preheat oven to 375 degrees.

  2. In a large bowl, cream the butter, oil, brown sugar and molasses. Once mixed, add the egg.

  3. In a separate bowl, mix together the dry ingredients: flours, baking soda, salt, cinnamon, cloves. Slowly add the dry ingredients into the wet mixture, folding them in. Add the ginger and nutmeg essential oil, mix until well combined.

  4. Using a table spoon, scoop a heaping T. of the dough, using your hands form it into a ball and roll in sugar. Repeat until you have all cookies formed, about 36. Place them 1 inch a part on the baking sheet and bake for 8 minutes.

  5. Once done baking, remove them from baking sheet and allow to cool on a cookie rack.