Sunday, November 11, 2012

Garlic Slathered Stretch Bread

I made this bread this past weekend and it was a huge hit!
My brother Broc proclaimed it the best garlic bread he's ever had!
It does take some time to rise but it's worth it.
You could probably use a store bought crust and just use the topping if you wanted.

Garlic Slathered Stretch Bread
Adapted from A Passion for Baking

2 cups warm water (100 - 110 degrees)
1 3/4 tsp rapid rise yeast
1 3/4 tsp salt
4 tsp sugar
4 cups bread flour

Garlic Slather Topping
6 cloves garlic, finely minced
1/2 tsp salt
2/3 cup mayonnaise
1 cup Parmesan cheese
1/2 tsp dried Italian seasoning
1/3 cup extra virgin olive oil
2 cups shredded mozzarella cheese

Line a baking sheet with parchment paper and drizzle with olive oil.

In a mixing bowl hand whisk water and yeast together and let stand 3 minutes to dissolve yeast. Then whisk in salt, sugar and most of the flour to make a soft dough. Knead with dough hood on lowest speed for 5 to 8 minutes, adding more flour as necessary until dough is resilient but not tough. Remove dough hook and spray dough with nonstick cooking spray. Cover bowl with plastic and let dough rise 1 to 1 1/2 hours.

Turn out dough onto a floured work surface and gently deflate. Cover dough loosely with plastic wrap while you make the topping. Using a mortar and pestle smash the garlic and salt together to make a fine paste. Remove to a bowl and add the mayonnaise, Parmesan cheese, Italian seasoning, and olive oil.

Divide dough in half and stretch each into a long oval on baking sheet. Divide topping evenly between the 2 pieces of dough and spread with the back of a spoon. Top each with the mozzarella cheese. Cover loosely with plastic wrap and let rise for 1 to 1 1/2 hours.

Preheat oven to 400 degrees. Bake until nicely golden brown about 20-25 minutes.

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