Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Dry yeast |
1 cup | Warm water |
1 teaspoon | Salt |
2 tablespoons | Vegetable oil |
6 eaches | Crushed garlic cloves |
4 cups | Unbleached white flour |
3 tablespoons | Wheatgerm |
Dissolve the yeast in the water in a bowl. Add salt, oil & garlic.
Stir in 3 c flour & wheatgerm. Mix with a fork.
Sprinkle ¼ c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another ¼ c flour gradually. Knead for a couple of minutes. Let rise till it has doubled in size.
Punch down & let it rest for a while. Roll the dough into a 13 inch length.
Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven to 375F & bake for 45 to 55 minutes.
Anne Lerner, "Breads You Wouldn't Believe"