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CHOW: Recipes: Gilroy, California, Garlic Bread

Gilroy, California, Garlic Bread Recipe

From: The Big Book of Barbecue Sides , by
Makes: 4 to 6 servings

Gilroy, California, is the garlic capital of the universe—the only place where you can hang a steak outside on a clothesline to marinate in the garlic fumes from nearby fields and processing plants. This bread is loaded with garlic flavor, has a wonderful consistency, and is guaranteed to keep vampires away.

INGREDIENTS
  • 1 package (2 1/2 teaspoons) active dry yeast
  • 1/4 cup warm water
  • 1 cup cottage cheese (preferably small curd), warmed
  • 6 cloves garlic, finely chopped
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • 2 teaspoons sugar
  • 1 teaspoon garlic or onion salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
INSTRUCTIONS
  1. Soften the yeast in the water in a large bowl.
  2. Add the cottage cheese, garlic, egg, oil, oregano, sugar, salt, and baking soda and stir well.
  3. Add the flour to the mixture, blend well, and put in a warm place to rise, loosely covered, until doubled in size.
  4. Stir the dough down and turn out into a well-greased, 2-quart casserole dish. Let rise for another 30 minutes. Preheat the oven to 350°F.
  5. Bake the bread for 40 minutes, or until the top is lightly browned, then let rest for 10 minutes. Slice and serve warm.

Note: If you wish, you can add some chopped fresh parsley, savory, or basil (1/2 teaspoon each) for a tasty garlic-herb bread.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 5 Reviews
POST A COMMENT |5 Comments

COMMENT

  • Dough can take 1 to 1 1/2 hours to rise. A lot depends upon the yeast one uses, the age of the yeast, how much is used as well as the temperature/humidity of where you have it to rise. Because my kitchen is hard to heat here in Maryland (inefficient heat-pump), I've had breads take up to 2 hours to rise (I make "monkey bread a lot), as well as biscuits.

    If you want it to rise fast, use either...+READ

    Dough can take 1 to 1 1/2 hours to rise. A lot depends upon the yeast one uses, the age of the yeast, how much is used as well as the temperature/humidity of where you have it to rise. Because my kitchen is hard to heat here in Maryland (inefficient heat-pump), I've had breads take up to 2 hours to rise (I make "monkey bread a lot), as well as biscuits.

    If you want it to rise fast, use either more yeast or the "quick" yeast. Make sure the liquid you use is slightly above body temperature (I "nuke" mine in a glass measuring cup, and then use the wrist method like I used to do with baby bottles). If you use eggs, have them at room temp, melted butter.-COLLAPSE

  • Hmmm... can anyone tell me about how long it takes for the dough to double in volume? I'd like to make this for dinner sometime this week but I want to make sure I've got enough time.

  • Oh, my, this was SO good. My husband and I devoured almost half the loaf at one meal. The dough seemed a tad dry when making, but the finished product was wonderful.

  • Check it out here! It tastes fabulous!!!!!
    http://suburban-gourmet.com/2007/06/21/california-rosemary-garlic-bread/

  • Definitively making this tonight! i'll report back on how it is.