1 garlic head
3 tbsp (45 mL) extra-virgin olive oil
1/2 tsp (2 mL) granulated sugar
1 cup (250 mL) warm water
1 pkg active dry yeast, or 1-1/4 tsp/11 ml
2 tbsp (25 mL) finely chopped oil packed sun dried tomatoes
1 tsp (5 mL) salt
1 cup (250 mL) multigrain flour or whole wheat flour
2 cups (500 mL) white bread flour
|... garlic bread ...|
I wish I had added olives.
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk. (I baked my in regular bread pans.)
With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
• Variation Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):
Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.