1 head garlic, about 12 cloves
300 ml (1/2 pt) milk
450 g (1 lb) flour, warmed
5 g (1 tsp) salt
25 g (1 oz) butter, melted
15 g (1/2 oz) fresh yeast
2.5 g (1/2 tsp) sugar
1 egg, well-beaten
rock salt
a little garlic, finely chopped (optional)
300 ml (1/2 pt) milk
450 g (1 lb) flour, warmed
5 g (1 tsp) salt
25 g (1 oz) butter, melted
15 g (1/2 oz) fresh yeast
2.5 g (1/2 tsp) sugar
1 egg, well-beaten
rock salt
a little garlic, finely chopped (optional)
method
1. Blanch the separated, unpeeled garlic cloves in boiling water for 5 minutes. Drain and peel them, and simmer in the milk for about 10 - 15 minutes, until tender.
2. Sieve the flour with the salt and make a well in it.
3. Either sieve or blend the milk and garlic until smooth, and add the melted butter.
4. Cream the yeast with the sugar and add to the warm garlic milk with the beaten egg, and pour onto the flour.
5. Mix the ingredients thoroughly and knead lightly until smooth. The dough should be soft. Leave to rise, covered, in a warm place for approximately 1 hour.
6. Shape the dough into one large or two small loaves and place on a greased baking sheet. Cut several parallel slashes from end to end of each loaf, and leave to prove for 15 minutes.
7. Sprinkle each loaf with rock salt and a little chopped garlic, and bake at 230°C (450°F) Gas 8 for 20 - 30 minutes until well browned and hollow sounding when tapped underneath.
2. Sieve the flour with the salt and make a well in it.
3. Either sieve or blend the milk and garlic until smooth, and add the melted butter.
4. Cream the yeast with the sugar and add to the warm garlic milk with the beaten egg, and pour onto the flour.
5. Mix the ingredients thoroughly and knead lightly until smooth. The dough should be soft. Leave to rise, covered, in a warm place for approximately 1 hour.
6. Shape the dough into one large or two small loaves and place on a greased baking sheet. Cut several parallel slashes from end to end of each loaf, and leave to prove for 15 minutes.
7. Sprinkle each loaf with rock salt and a little chopped garlic, and bake at 230°C (450°F) Gas 8 for 20 - 30 minutes until well browned and hollow sounding when tapped underneath.
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