True Garlic Bread

This is actual garlic bread, meaning garlic is baked into the dough itself, not slathered on top of a store-bought loaf as an afterthought. Roasted garlic puree folds right into the bread machine along with butter, yeast, and a 50/50 blend of whole wheat and white flour. The result is a loaf where every crumb tastes of sweet, mellow roasted garlic.

The whole wheat and white flour combination is smart. All whole wheat would be dense and heavy; all white loses the nutty, rustic character that stands up to garlic. Equal parts give you a sturdy crumb with enough chew to make good sandwich bread.

Use roasted garlic for the puree, not raw. Raw garlic puree turns harsh and overpowering during the bake. Roasted garlic mellows into something sweet and almost caramelized that melts into the dough without any bitter edge.

Kitchen Tips

• Roast a whole head of garlic ahead: slice off the top, drizzle with olive oil, wrap in foil, bake at 400°F (200°C) for 40 minutes, and squeeze the cloves out.
• Dust the pan lightly with cornmeal before the dough goes in. It adds subtle crunch to the bottom crust.
• Don’t over-salt. The 2 tablespoons kosher salt might look like a lot but kosher is flakier than fine salt and measures up differently.
• Slice thick and toast for bruschetta or serve alongside a hearty pasta or soup.

Variations

• Add ¼ cup chopped fresh rosemary or thyme to the dough with the flour.
• Stir in ½ cup grated Parmesan for a cheesier garlic bread.
• Top the baked loaf with melted butter and chopped parsley for a classic finish.