• Garlic Rosemary Loaf

  • Ingredients

    • 8-10 Garlic Cloves
    • Light Olive Oil, to cover (approx. 100ml)
    • 250ml Water (or whey, if you can get it*)
    • 4 tsp Edmonds Surebake
    • 1 tsp Sugar
    • 3 Cups High Grade Flour, plus extra
    • 1 tsp Salt
    • 1 Tbsp Rosemary, roughly chopped
    • A little butter for greasing
  • Preparation

    Peel the garlic cloves and remove the stem end, then place them into a ramekin and cover with the olive oil until completely submerged.

    Confit at 120°C for 30 to 40 minutes until tender but not browned, and set aside to cool.

    In the bowl of a stand mixer, (or just a large mixing bowl), combine the Surebake, sugar and half a cup of the flour.

    Heat your water (or whey*) to around 45°C and whisk it into the starter.
    Leave until frothy and risen, around 10 to 15 minutes depending on your room temperature.

    Add 2 cups of the remaining flour, the salt, chopped rosemary and 3 Tbsp of the garlic infused oil, and mix to form a smooth dough, adding a little at a time of the last half cup of flour, gradually, if the dough is sticky. If the dough becomes too dry, add a little extra of the garlic oil.

    Turn the dough out and knead for a few minutes, then form into a ball and place in a large, lightly oiled bowl to rise. Cover with cling film and leave in a warm place, knocking back twice as it doubles in size.

    Turn the dough out onto a clean surface and knead a little, adding a bit of flour only if it is too sticky to work with, and shape into a rectangle almost as wide as your baking tin is long, and around three times in length.

    Grease the inside of your tin with butter and dust with flour, knocking out any excess, and pre-heat your oven to 180°C.

    Scatter half your garlic over the centre third of the dough, and fold the less neat side over to cover, scattering the remaining garlic over the top of that before folding the other side over the top.

    Roll and smooth the loaf before gently placing it into the tin, with the overlap underneath.

    Lightly cover the tin with cling film and let your loaf rise until at least doubled. Very gently, brush with more of the garlic oil, sprinkle with sea salt and scatter with rosemary leaves (it also looks great if you can poke a few sprigs of rosemary in, but be careful not to deflate your loaf while doing this).

    Bake 25 to 30 minutes until “hollow” sounding when tapped, and turn out to cool on a wire rack before slicing.

    * Whey is a by-product when making cheese, and contains proteins and minerals. I freeze mine in pre-measured zip-lock baggies when I make cheese, rather than pouring it out and wasting the nutrients. I do find “whey” bread to be lighter than bread baked with plain water, and to have a bit more depth of flavour, but it may just be my imagination….