Roasting garlic is a great way to add an extra dimension of flavour. The garlic takes on an almost nutty taste, and it’s not overwhelmingly garlicky at all.
The flavour kind of reminds me a bit of garlic fried rice. Like the one my grandma used to make, where she fried the garlic till it was well brown before adding the rice so you get the bitter dimension to the rice which really complemented the salty savouriness of the rice. So I guess the same logic applies here.
Again, the base dough recipe is adapted from another Paul Hollywood recipe, and I just replaced the walnuts and cheese with roasted garlic paste and dried rosemary.
The scoring was really more for decoration rather than serving any real functional purpose of directing the way the bread rose.
This was really one of the best smelling breads I ever made and just filled the whole house with a wonderful warm, garlic aroma. You could taste the nutty undertones and slight bitterness of the roasted garlic in the background of the bread itself, along with the extra flavour profile the dried rosemary provided.
- 500g strong white bread flour
- 10g salt
- 8g yeast
- 1 egg (for egg wash)
- 2 bulbs of small garlic (or 1 large one, but really it’s just as much garlic as you want)
- 350ml water
- Olive oil
- Dried rosemary
- Black pepper
- To roast the garlic, cut the garlic bulb into half (like a cross-section). Drizzle each half with some olive oil, and then wrap it in aluminium foil. Stick it in the oven at 190ºC for 40 minutes, and let it cool.
- Add the flour to a large bowl and add the salt to one side and the yeast to the other. Slowly add 250ml of water and mix with your hand. Add as much as 100ml of water, till the dough comes away from the bowl. You should need less than than 100ml of water since the original recipe used rye flour which needs more water.
- Knead for around 10 minutes until the dough becomes smooth and elastic. Squeeze the garlic out of the bulb (it should have a paste-like consistency) and mix it with the dough. Add some dried rosemary and black pepper if you like (I like).
- Let it rise in a covered bowl for about 1.5 hours or until doubled in size.
- Knock down the air and transfer to a bread tin of your choice. Let it rise for another hour or until doubled in size.
- Beat an egg and brush the surface of the bread with the egg.
- Let the bread bake for about 30 mins at 220ºC. Remove from the oven and let it cool in the tin before letting it cool on a wire rack completely.
- The way I scored the bread was to just use a knife and run it diagonally across the surface, about a quarter inch deep. You don’t really need to score bread if you’re using a loaf tin. Usually scoring is to direct the rise of bread such as in a boule or a baguette. I just thought it looked pretty.
- Again, if you have the time I like to rise the bread in the fridge. In this case I think it has the added advantage of letting the flavour of the garlic further imbue the dough.
- When roasting the garlic, wrap it well so the steam gets trapped and the garlic doesn’t burn.
- I made this bread in Singapore, which is really warm and humid so bread rises really fast. When making bread in colder climates expect it to take a longer time to double in size. For example when in London I usually had to wait about 2 hours for the bread to double in size.