Roasted Garlic Bread (25th Bread Braid)

I love garlic almost as much as I love pizza.  I couldn't wait to make the roasted garlic bread found on page 100 of the HB in 5 book.  I picked out my head of garlic very carefully at the grocery store.  People probably think I'm weird, because I take so long to pick out my produce, almost 15 minutes just to find that perfect head of garlic.  Most people in Kroger don't even hardly look at the produce they pick up.  I wanted this bread to have good garlic flavor so I picked the largest, most plump head of garlic I could find.  If it were summer I'd buy a beautifully big head of garlic from Blue Moon Farm  at the farmer's market, but alas it's not summer.

I cut off the top third of my garlic head to roast, placed it on foil, drizzled with olive oil, sprinkled with kosher salt and fresh ground pepper, closed up the foil and roasted at 400 degrees for 50 minutes.  This summer when I roasted one, the cloves just kind of dried up, but this time they didn't.  The roasted cloves were shiny, gooey, chestnut colored nuggets that I squeezed out into a bowl.  I kind of mushed up the roasted cloves with the back of a spoon to smooth them out and kind of make a paste that I thought would distribute itself better throughout the dough.

Here is my first baked loaf:

I did cut the loaf in half horizontally like it suggested in the book, but I followed the guidelines for garlic bread included with the Bobby Flay spaghetti and meatball recipe I was making for dinner.  I minced a couple cloves of garlic, spread a butter/canola oil blend onto the slice of garlic bread and then sprinkled on the minced garlic and dried parsley.  I placed the bread under the broiler for 2-3 minutes just till I could smell the garlic (some bits were starting to brown) and then took it out.  I immediately applied fresh grated parmesan and it went to the table with our spaghetti.   I thought it was yummmmy and so did my hubby.  I will probably make this again in the future.  Here's our prepared slice:



I did not make the whole wheat and flax seed bread that was also part of this assignment.  It just didn't sound that interesting and looked like it would be bland so I skipped.  I make a whole wheat flax bread occasionally for my sandwhich bread and am happy with it, so I didn't really need another flax seed bread recipe.   

Also, I wanted to thank everyone again who helped me decide what kind of rum to buy for my Christmas Stollen.  It turned out beautifully!!  I chose Bacardi Select dark rum.  It was wonderful in the bread, but I  have to say that the stuff is vile by itself.  My husband had to make me try some just to see what I thought. 

I soaked my fruit overnight in the rum and I used the almond paste down the middle of the loaf.   My parents really liked it and were intrigued by the almond paste in the center.  My mom took a knife and spread her almond paste over the surface of her slices of bread.  The only problem I had was that like others, my loaf browned too much on the bottom before the internal temperature was high enough for it to be done.

Here's my stollen:



Whole Wheat Cinnamon Raisin Bread

Do you ever walk down the bread aisle and glance at the Pepperidge Farm Cinnamon Raisin Swirl Bread and think "Wow, that looks wonderful, but I don't need it" and then with a heavy sigh you pick up your regular plain old sandwich bread?

Well, I used to do that alot, and so when I saw a recipe in PR's Whole Grain Bread book for Whole Wheat Cinnamon Raisin Bread, I knew I had to try it.  Peter's method in this book is to make the breads usually over the span of two days.  On the first day, I made my soaker and my biga in separate bowls.  The soaker, which had the raisins in it, sat on the counter overnight.  The biga had 1/4 tsp yeast (but no salt to inhibit the yeast) in it and stayed in the refrigerator overnight. 

Here are my biga and soaker the next day ready to do their thing:

On the day of baking I divided both the biga and the soaker into twelve pieces each and tossed them together in the bowl of my KA mixer and then added the remaining ingredients for the bread.  Here are my biga and soaker all chopped into pieces in the bowl of my KA mixer.  I used my brand new OXO pastry scraper to do the chopping.  It worked wonderfully and I didn't cut any fingers off :)

I've made cinnamon rolls once before, but I haven't had much other experience rolling up doughs with filling in them.  I was spreading the cinnamon sugar mixture over the rolled out dough, taking it all the way to the edge, because the book didn't say not to.  I had a funny feeling though, that something wasn't right.

I rolled up the dough to place it in my 9x5 loaf pan, and when I went to transfer it, a shower of cinnamon sugar fell out all over my silicon mat.  I looked under the log of dough and the seam had  flopped open.  I looked again more closely at the picture in the book and it did look like they hadn't taken the cinnamon sugar all the way to the edge on one side.  Next time I make this I'll leave an inch or two border on one long side.  I managed to somehow squish the seam closed and get the rolled up log of dough into the pan. 

It said to cover loosely with plastic wrap and let rise at room temperature for 45 to 60 minutes, but I had almost no rise whatsoever after 1 hour.  So I preheated the oven to 170 degrees for five minutes, then turned the oven off and placed the pan of dough into it to see if some extra warmth might help.  I needed a few groceries for supper so I took off to the grocery store and was back in 45 min to an hour.  The loaf had STILL not crested the top of the pan.  I was really worried about the fate of my cinnamon raisin bread now.  I took the pan out, preheated the oven to 400 and held my breath as I slid the pan into the oven to bake.  Boy did it smell good baking!!!  Thankfully it had a nice oven spring and it rose maybe an inch or so above the rim of the pan after it had baked about 20 minutes.  The total time in the oven to reach the 195 degree internal temperature was the full 60 minutes plus maybe a few extra.

I transferred my loaf to a cooling rack and had to smell that cinnamony goodness for the next two hours as I waited to cut into it.

At first I was slightly disappointed when I tasted it, because it wasn't as soft and as sweet as the Pepperidge Farm bread.  As I ate more though, I started to appreciate the 100%  whole wheat flavor and stopped trying to compare it to something that's not whole wheat.  My bread was dense and a little dry and maybe I do need to work on my kneading skills, since I'm having trouble with the dough passing the windowpane test, but I still really like this bread. It just needs maybe an additional 1/2 cup of raisins added to the soaker next time.

My husband, who isn't a real big fan of 100 % whole wheat breads, except for a very select few at the supermarket, didn't like this bread as well, but he still said it wasn't bad toasted with a little butter and a sprinkling of cinnamon-sugar.