Garlic & green onion bread

Yield: 1 loaf

Measure Ingredient
2 cups Warm water
1 tablespoon Yeast
½ tablespoon Sugar
½ teaspoon Salt
6 larges Garlic cloves, minced
2 eaches Green onions, finely chopped
3 tablespoons Olive oil
1 tablespoon Olive oil
1 tablespoon Wheatgerm
6 cups All purpose white flour
1 teaspoon Basil
\N \N Cornmeal, for dusting



DOUGH: In a large mixing bowl, combine the water, sugar & yeast. Set aside until the yeast starts to work. Stir in the salt, oil & wheatgerm followed by half the flour. Set aside for 5 minutes. Stir in the rest of the flour & knead until you have a pliable dough.

Cover & let rise for about 1½ hours, or until it has doubled.

GLAZE: While the dough is rising, combine all the glaze ingredients in a small bowl & set aside.

Cut the dough into 2 pieces, one piece approaximately twice the size of the other. Take the smaller piece & break off small balls. Roll these balls quickly in your hands & arrange in a rough circle on the countertop. Briefly knead the larger piece of dough & brush with half the glaze. The larger piece of dough has to be flat when you're finished & large enough so that it can cover the arrangement of broken dough on your countertop. After brushing the dough, carefully press down so that the garlic & onions won't fall off when you move the dough. Turn upside down & place the large piece of the dough on top of the balls & gently press. Carefully flip the whole lot the other way up so that now the balls of broken dough forms the top of the bread. Place on a cookie sheet sprinkled with cornmeal. Brush the rest of the glaze on top of the bread, adding a little more oil if necessary. Cover & let rise for 1 to 1 ½ hours. Try & rig up the cover in such a way that the cover does not touch the dough otherwise you may lose some of your topping when you remove it or pull the dough until it loses its shape.

Preheat the oven to 375F. Place bread in the middle of the oven & bake until it is evenly golden brown, about 30 minutes. Cool on the cookie sheet for a few minutes, then slide onto a wore rack. Best served while still warm.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 12-04-95

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