2 teaspoons bread machine yeast
1 teaspoon dried thyme
1 1/2 teaspoons salt
3 teaspoons sugar (optional)
One or two garlic heads roasted (I sautéed in olive oil, ran’em thru my press
then threw the lot in)
4 cups bread flour (I used unbleached)
3/4 cup jalapeno jack cheese, grated (I used Canadian with jalapeno &
Montery Jack mixed, I’ve also chedder with salsa, & just plain old white
cheese)
1 3/4 cups warm water
Add all ingredients to bread machine in order listed. Use a 2lb dough cycle.
Turn completed dough out onto a floured surface (I used mult-grain flour) and knead a few times, then divide dough in half. Shape each half into a round or oval loaf, put on a greased pan and let rise until about double.
Bake at 350°F for about 30 minutes until or sounds hollow when tapped (mine wasn’t fully cooked after 25 minutes although it looked golden brown done)
Cool on wire racks at least 15 minutes before slicing (rub tops with butter). Served as an appetizer with a dipping oil or butter.
This is the best bread I've ever made. The bread machine paddle was discovered missing after I loaded the cast iron fry pan with a full head and a half of fresh garlic cloves. I was browning them in olive oil to mash into my garlic bread recipe (sautéed in olive oil, you dump the browned, mashed garlic & oil into the recipe, the oil replaces the butter in the recipe below)
So I went ahead after an hour of hunting for the paddle and mixed the bread by hand. The main bread recipe has been handed down from my wife's side for 3 generations (it's tested AND proven!) I kneaded the dough ball for 10 minutes and let it rise to double it's size, covered with a tea towel in tin bake pans, in a semi warm place. Kneaded it for 3 minutes and let it rise again (about 4 hrs total rising time) Slipped the loaves into a 425 pre-heated oven, I misted the oven walls with water twice the first minute, then again after 5 minutes then baked the bread with reduced heat to 375 for another 28 minutes. I used a piece of waxed paper and wiped the hot loaves with butter, then sprinkled lightly with Club House garlic powder and fresh parmesan. This recipe made 3 small loaves - WOW is it good bread.
(I haven’t tried this one BUT it sounds good!)
1 medium potato with skin
7 cups flour (approx) - use a mixture of whole wheat and white
3 tbsp Olive oil
1 tbsp dry yeast dissolved in 1 cup of warm water
6 - 7 cloves of garlic
½ cup sugar
2 cups water
½ tsp salt
Cook potato, mash in the water and add the minced garlic. Pour this mixture
into a bowl and add the olive oil, sugar and about half the flour and beat well.
Add the yeast and water mixture. Gradually add the remaining flour then remove
the mix and knead on a floured board. Allow to rise until double volume. Place
back onto a floured board and knead in as much flour as it will take.
Divide the dough into pans and decorate the tops with slivers of garlic. Brush
with egg wash and allow to rise. Bake at 350 °F for about 1 hour. Edie
Giovannini