Garlic-Herb Bread

Name: Garlic-Herb Bread
Yield: Yield: 6 loaves, 1 pound 2 ounces (510 g) each
Ingredients: 2 ounces (55 g) minced fresh garlic (about 10 medium cloves); 4 egg whites (¼ cup/60 ml); 1 quart (960 ml) warm water (105° to 115°F/40° to 46°C); 2 ounces (55 g) fresh compressed yeast; 3 tablespoons (45 ml) olive oil; 4 teaspoons (8 g) ground dried basil; 4 teaspoons (8 g) ground dried oregano; 2 pounds 2 ounces (970 g) bread flour; 1 ounce (30 g) minced fresh garlic (about 5 medium cloves); 1½ tablespoons (22 ml) olive oil; 1¼ ounces (35 g) fresh compressed yeast; 1 pint (480 ml) warm water (105° to 115°F/40° to 46°C); 1 egg white; 1 ounce (30 g) unsalted butter, at room temperature; 1 ounce (30 g) granulated sugar; 2 tablespoons (30 g) salt; 2 ounces (55 g) unsalted butter, at room temperature; 2 ounces (55 g) granulated sugar; 4 tablespoons (60 g) salt; 2½ tablespoons (15 g) ground dried oregano; 2½ tablespoons (15 g) ground dried basil; 4 pounds 4 ounces (1 kg 935 g) bread flour; Water; Whole wheat flour

Preparation info

Yield:
6
loaves, 1 pound 2 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This is one of the most popular breads that I make with my students. Everyone loves the wonderful aroma and flavor of garlic. California produces 80 percent of the garlic grown in the United States. The annual garlic festival held in Gilroy, California (just south of San Francisco), draws tens of thousands of garlic worshipers eager to sample not only savory dishes but such oddities as garlic ice cream and garlic-flavored chocolate mousse.

Ingredients

Vegetarian
Bread

Ingredients

Method