How are you enjoying the A to Z Blog challenge? I have been pretty amazed I’ve kept up as well as I have! Today is brought to you by the letter G. G is for Garlic bread — but not just any garlic bread. This is a crunchy, dense baguette flavored with luxurious amount of roasted garlic. As if that wasn’t enough you can use the garlic compound butter to make it even more tantalizing.
I love the smell of garlic. I have a thing for scented candles and I’ve been tempted to see if anyone is making a garlic scented candle… and then I think that it’s too weird. Still, garlic is a warm welcoming scent, don’t you think?
This baguette couldn’t be simpler to make. You can use regular water instead of the potato water but let me tell you a little about potato water. This is a magic elixir sent to all bread bakers from the bread gods. Potato water will give you the highest rising, most beautifully textured bread ever.
Potato water is just what it sounds like — the water you’ve boiled potatoes in. I don’t salt my potatoes when I am cooking them so I don’t have to worry about the bread being too salty. I drain it off and then keep it in a container in the refrigerator to use as needed. Use it within a week or so, though. It can get nasty. If it smells off be sure to pour it out.
This makes three garlic bread baguettes. It’s great because they freeze well for up to three months. You can even slice the baguettes and flash freeze them so you can warm them in the oven as you need them.
Talk about being prepared, right?
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Garlic Bread, Roasted and MellowPrint Add to Collection Go to Collections
- 3 heads of garlic
- 3 cups lukewarm potato water
- Pinch of granulated ginger
- 2 yeast, (1 1 /2 tablespoons)
- 1 ½ tablespoons kosher salt
- 1 tablespoons sugar
- 1 teaspoon granulated garlic
- 5 ½ to 6 ½ cups bread flour
- Mix the yeast, ginger, sugar, water, 2 cups of the flour in a large bowl.
- Set aside and let rise for about an hour..
- Meanwhile, roast the garlic by wrapping it in aluminum foil and baking it for 30 minutes in a 400F oven.
- Cut the top from each of the garlic heads and squeeze the softened garlic out into a small bowl.
- Mash it completely – you should have about 4 to 6 tablespoons.
- Stir the dough down and add the garlic, salt, and granulated garlic.
- Place in the bowl of a mixer with the dough hook attached.
- Mix in enough of the remaining flour to make a slightly sticky dough.
- Cover bowl with a loose towel and let it rise for 2 ½ hours.
- Punch down.
- Divide into three loaves.
- Shape into baguettes.
- Sprinkle a cookie sheet with cornmeal and add the loaves to the sheet.
- Let loaves rise 30 minutes.
- Preheat the oven to 450F degrees.
- Slash the top of the loaves.
- Bake for 30 minutes or until loaf sounds hollow when tapped on the bottom.
- Let cool before slicing.
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