My submission to bread baking day #38 is Roasted Garlic and Parmesan Pot Bread. The dough ferments for about two days and is baked in a preheated Dutch oven or heavy metal pot. It is infused with a paste of roasted garlic and Parmesan cheese. It goes well with Mediterranean-style meals. Deliciousness!
BBD#38 is hosted by Cinzia of Cindystar. She chose No-Knead Bread as the theme for Bread Baking Day #38.
I like to make no knead breads because the dough can be prepared in advance and left in the refrigerator to ferment. No knead dough ferments for a longer period of time in order to develop the gluten. This longer fermentation process allows you to do a lot of the work ahead of time. Basically all you need to do on bake day (depending on the recipe) is to shape the dough, put it in the pan, let it rise, then bake it.
This bread is from Kneadlessly Simple by Nancy Baggett.
Here is how to make the roasted garlic and Parmesan paste: You can do this part a few days ahead of time and refrigerate it. Just let it warm up to room temperature slightly before using. I did this part the night before I planned to start the bread.
Peel and discard the papery skin from the garlic but leave the cloves in tact. Leave the pajamas on as Jeffrey Hamelman puts it. Cut across the pointed tops of the cloves to expose the flesh inside; discard the cut-off portion. Put 1 tablespoon of olive oil in a small ovenproof custard cup or small bowl. Dip the cut side of the garlic into the oil to coat the cloves, then turn the head cut-side up and set in the cup.
This bread has a delicious flavor. I really like the combination of the garlic and the parmesan. It tastes good warm with butter, but wait until it cools first so that it’s easier to cut. Then you can reheat it.
To maintain the crisp crust, store draped in a clean tea towel or in a heavy paper bag. If you want a softer crust you can store it airtight in a plastic bag or wrapped in foil. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.
Cinzia of Cindystar is hosting BreadBakingDay #38. Be sure to check out all of the fabulous breads in the BBD #38 Roundup.
BreadBakingDay was created by Zorra of http://kochtopf.twoday.net/stories/4124192/. Read more about Bread Baking Day and access the previous roundups on her blog.
This bread looks amazing. What great flavors. Will definitely have to make this one real soon.
Looks amazing! Can’t wait to try it. I just love your blog. Thanks so much for publishing!
Will have to try this one. Sounds very yummy. I’ll have to find a pot first though. What a good idea for roasting the garlic. I never thought to put it into one of those little cups. Thanks for the tip!!
Thanks for posting! It’s making itself in my fridge right now. If you’re finding that you’re wasting a bit of the garlic or that it’s hard to get out of the cloves, I’ve been taught a ‘better’ way. Just separate all the cloves, leaving ‘pjs’ or 1 layer of skin on. Slice the hard bottom of each off with a sharp knife. Then just toss with a drizzle of oil and roast on a sheet. This way it’s easier to get the garlic out of the small cloves.
Love Garlic!! Will be trying this bread soon!!
Thanks for sharing. M
Looks just great, wish I had some right now.
Looks and sounds fabulous! We just love parmesan cheese in and on bread!
it sounds delicious!
and very clever way to roast garlic, should be more easily digestible too.
and garlic and parmesan sounds like a French Italian conncetion :-), we are Alpine cousins afterall!
thanks for participating, recap will be on line in a few hours but will email you then.
have a nice week!