The other night I was whipping up some bread for dinner and Gene walked through the kitchen. He said "What kind is that?"
I replied "Just basic bread...why?"
He said, "Will you make it garlic?"
"You mean like broil it with butter and garlic after it's done?"
"Nah," he said. "I mean, can you put the garlic in it now?"
There are days when the man is a genius. I hadn't thought of it. But I'm sure glad he did!
This bread is a light wheat that uses a combination of all purpose and whole wheat pastry flour, eggs, and a "goodly amount" (love how archaic that phrase sounds) of roasted garlic. The recipe was inspired by the wonderful Faith from War Eagle Mill in War Eagle, Arkansas, who taught Aunti Miranda, Ann, and I her farmhouse bread recipe last year. In this version I did cut the recipe in halfish so that it now makes one 8-9" diameter boule or one large loaf (for example: bakes nicely in the Pampered Chef loaf crock).