I am new to bread baking.
Quick breads are my best friend...
Yeast... well we are just starting to become acquainted.
My first successful recipe were these No Kneed Honey Wheat Rolls. They were perfect.
So what I think I have discovered is that... I need No Kneed recipes!
When I saw this recipe for Garlic Herb Bread from Misadventures in Cooking I knew I needed to give it a whirl and adapt it to my kitchen.
Braided White Whole Wheat Garlic Bread
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
3 T sugar, divided into 1 T and 2 T
2 packages yeast
1-1/2 tsp salt
3/4 tsp garlic powder
1 bulb of roasted garlic (mash it up with a fork)
1 1/2 cups all purpose flour
2 1/2-3 cups white whole wheat flour
3 T butter, melted
Heat the milk, water, yeast, 1 tbs of the sugar, and cubed butter over low/medium heat to 110°. Remove from heat, and let sit until bubbly and foamy mine took about 4-5 minutes.
In the bowl of your electric mixer, combine 1-1/2 cups all purpose flour, the rest of the sugar, and garlic powder.
Add wet mixture to the dry ingredients mix with your dough hook.
Add egg and roasted garlic; beat until smooth.
Stir in enough remaining white whole wheat flour to form a soft dough. Turn mixer up to med/high for 60 seconds.
Cover with a dish towel and let it rise until it doubles in size. Mine took about 15 minutes.
Punch dough down
Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a parchment lined cookie sheet and braid pinch ends to seal and tuck under.
Cover and let rise until doubled, about 25-35 minutes. (mine was 35)
Brush with melted butter.
Bake at 375° for 20 minutes