Makes 1 loaf
1 bulb garlic, cloves separated
Filippo Berio Extra Virgin Olive Oil
1/4 teaspoon dried yeast
1 cup warm water
3 to 3 - 1/2 cups bread flour
1 - 1/2 teaspoons salt
Preheat the oven to 350°F.
Toss the cloves of garlic with 2 tablespoons olive oil and place them in a small baking dish. Cover with foil and bake for 25 to 30 minutes; uncover and continue baking until the garlic is soft and creamy. Cool, then slip the skins off the garlic and set the cloves aside.
Increase oven temperature to 375°F at least 20 minutes prior to baking the bread.
Dissolve the yeast in 1/2 cup of the water; allow it to stand covered for a few minutes. Stir in the remaining water and begin adding the flour with the salt a little at a time until a ball of dough is obtained. Do not add too much flour or the bread will be tough.
Knead until smooth; place the dough in a large bowl, cover and allow to rise until doubled in size.
Punch the dough down and knead on a floured surface into a smooth ball. Insert cloves of garlic randomly in the dough. Place on a lightly greased baking sheet or on a peel and let it rise again until almost doubled in size.
Slash the top in a few places with a lame and bake until nicely browned.
This recipe is featured on show 1801, Garlic for Health – Aglio per Salute.
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