Roasted Garlic & Chives Italian Bread


Recipe


Time

Active Time: 45 minutes
Total Time: 3 hours

Recipe Yield

20 Servings

bon COOK Products Used

Octagonal Bonmat™, Roul’Pat®, Medium Perforated Baking Sheet, Stainless Mixing Bowl, Cake Server Knife, Silicone Pastry Brush, Santoku Chef Knife, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Roasted Garlic and Chive Herb Blend
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DetailsAdditional Info

Ingredients

  • 2 cups Bread Flour
  • 1 cup lukewarm Water
  • 1 tablespoon Active Dry Yeast
  • 2 tablespoons Olive Oil
  • 1 teaspoon Sel Gris Salt
  • 1 teaspoon Roasted Garlic and Chive Herb Blend
  • 2 teaspoon Sugar
  • 1 Egg White, lightly beaten
  • 1 tablespoon Sesame Seed

bon COOK Products Used

Octagonal Bonmat™, Roul’Pat®, Medium Perforated Baking Sheet, Stainless Mixing Bowl, Cake Server Knife, Silicone Pastry Brush, Santoku Chef Knife, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Roasted Garlic and Chive Herb Blend

Directions

  1. Preheat oven to 375 degrees F and place oven rack in center position
  2. Place the Bonmat on the Perforated Baking Sheet and set aside
  3. Mix lukewarm Water with Active Yeast in a small bowl and allow Yeast to bloom (5 minutes)
  4. Place Flour in Mixing Bowl
  5. Add Sugar, Sea Salt and Herb Blend and mix well
  6. Add Olive Oil to Mixing Bowl and mix well
  7. Slowly add warm Water/Yeast into center of Mixing Bowl, pulling dry ingredients from the sides to the center, hand-kneading until dough becomes firm
  8. Hand knead into a round ball and place in a clean Mixing Bowl, then cover with the Octagonal Bonmat and place in a warm area
  9. Allow to rise for 30 minutes to 1 hour, until dough ball has doubled in size
  10. Remove dough ball from the bowl and place on Roul’Pat
  11. Flatten the rounded dough with the heel of your hand
  12. With Rolling Pin, roll the dough to ¼ thick oval-shape, fold dough by thirds and bring each third to center of the dough, then fold each end under to create rounded ends on to the Bonmat, on the Baking Sheet (dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends
  13. Lightly score top of loaf with a serrated edge of Santoku Knife, about 2 inches from each end and about 2 inches apart to the center of the loaf
  14. Lightly baste top of loaf with Egg Wash using Pastry Brush and add Sesame Seeds to top of the loaf
  15. Place dough in warm area and allow to proof for 30 minutes to 1 hour
  16. Place proofed loaf into oven and allow to cook until golden brown
       

Time:

Active Time: 45 minutes
Total Time: 3 hours

Recipe Yield

20 Servings

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Roasted Garlic & Chives Italian Bread

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