Best Waxies Garlic Sourdough Bread Recipes

Garlic Bread image

Provided by Ali Slagle

Time 30m

Yield 1 loaf

Number Of Ingredients 8

1/2 cup/8 tablespoons unsalted butter (1 stick), melted
4 fat garlic cloves, grated
1/2 cup Parmesan, grated
1/4 cup firmly packed chopped flat-leaf parsley
1/4 teaspoon kosher salt
Black pepper
1 baguette or rustic crusty loaf
1/2 pound fresh mozzarella, thinly sliced (optional)

Steps:

Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
Cut deep slits into the baguette, 1-inch apart - don't cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don't be shy here.
Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you're adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it's O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.

Artisan Sourdough Garlic Bread image

Provided by startnover

Time 23h45m

Yield 1 large loaf

Number Of Ingredients 9

1/4 teaspoon sourdough starter
2 cups flour
1 cup warm water
3 cups flour
3/4 cup warm water
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon yeast
2/3 cup whole garlic clove (you may prefer more or less to your taste)

Steps:

The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
Preheat oven to 475°F.
Slash the top of the loaf 4 times with a sharp knife.
Spritz loaf and oven with water.
Bake in 475°F oven for 3 minutes spraying 2 more times.
Turn the oven down to 375°F (if it is baking to fast try 350°F).
Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.