If you have a cold or want to stave off a cold this is the bread for you. It's really yummy and we ate it all before I could get it anywhere near soup, but I"m going to make some more to have with soup - a lovely minestrone or tomato soup this would be perrrrfect for.
The crust is lovely and chewy the inner is soft and spread it with cold butter, the caramelised garlic melts in your mouth.
1 cup milk
1 tsp salt
50g butter, at room temperature
3 cups plain flour
2 tsp sugar
1 tb honey
1 1/2 tsp yeast
Water, as required
1 bulb garlic
3 tb balsamic vinegar
3 tb caster sugar
2 tb olive oil
1 egg yolk
1 tb milk
Place all ingredients into your mixer or bread maker (or in bowl if you like to hand knead) and mix well, knead by machine for 4-5 minutes, checking mixture becomes soft and pliable, add water a little at a time if necessary to achieve the right consistency.
Place in an oiled bowl, cover with cling film and leave to prove in a warm place until it doubles in size
Preheat oven to 200 degrees c
Break up bulb, and remove all skins and place garlic cloves in an oven-proof bowl. Cover with oil, vinegar and sugar. stir to cover garlic with sauce and place in oven. Roast for 15 minutes, remove from oven and take out garlic cloves. Discard the rest.
When dough has proved, roll out on to a floured surface into a rectangle shape.
Press the garlic cloves into the dough evenly over the surface.
Roll up the dough to form a loaf. Slice the top of the loaf and place on a greased baking tray. Brush with egg wash.
Bake for 30-35 minutes until golden brown on top, if you tap on the top it should sound hollow.
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