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Posts Tagged ‘caramelised garlic bread’

Inspired by Dan Lepard’s garlic bread recipe in Exceptional Breads, and with an abundance of Di and Ian’s homegrown garlic on hand, I made the filling and incorporated it into a one kilo batch of  my spelt sourdough.  Dan revisits the recipe on his forum – well worth a look if you’re thinking of making this!

Garlic Filling

  • 3 heads garlic, separated into unpeeled cloves
  • 2 tablespoons extra virgin olive oil
  • 50ml water
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried rosemary leaves (or 1 sprig fresh rosemary, leaves picked and chopped)

1. Place the unpeeled garlic cloves in a saucepan and cover with boiling water.  Simmer for 3 – 4 minutes.

2. Drain well, and cover the cloves with cold water to cool, then peel them.

3. Heat the EVOO in a frypan over medium heat and gently brown the peeled cloves until lightly browned but not burnt.

4. Add the balsamic vinegar, water, sugar, salt, pepper and rosemary and simmer for 5 minutes until the syrup reduces to a sticky caramel.  Scrape the mixture into a small bowl to cool, then fold it into your prepared sourdough (or yeasted dough) as shown below.  Enjoy!

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