Garlic & Things
van Toor, Ina
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La Belle Cuisine - More Bread Recipes

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Buttermilk Garlic Bread

“A nickel will get you on the subway, but garlic will get you a seat.”
~ Old New York Proverb

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Garlic
Bohl, F.
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Buttermilk Garlic Bread
Bon Appetit January 1988

5 cups (or more) bread flour or unbleached all-purpose flour
1/3 cup freshly grated Parmesan cheese
1 envelope fast-rising dry yeast
1 3/4 cups buttermilk, room temperature
1/4 cup (1/2 stick) unsalted butter, melted and cooled
3 egg yolks
1 tablespoon sugar
2 teaspoons salt
2 medium garlic cloves, pressed
Vegetable oil
1 egg blended with 2 tablespoons cream
Poppy seeds
Sesame seeds

Mix 5 cups flour, cheese and yeast in bowl of heavy-duty mixer fitted with dough hook. Combine buttermilk, butter, yolks, sugar, salt and garlic and add mixture to dry ingredients. Mix until soft dough forms. Knead until smooth and elastic, about 8 minutes, adding more flour if dough if sticky. Turn dough out onto lightly floured surface and shape into large round. Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl and let dough rise at room temperature until 1 1/2 times original size, about 1 hour.
Generously butter a 10-inch round Dutch oven or soufflé dish with 6-inch-high sides. Punch dough down. Knead until smooth. Divide dough into 3 equal pieces. Shape each piece into a smooth, round ball. Arrange dough balls in prepared dish, touching in center. Generously brush with glaze. Sprinkle poppy seeds and sesame seeds over dough balls. [Note: BA recipe calls for caraway seeds as well - sprinkle each ball with a different seed]. Let rise at room temperature until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F. Bake until bread sounds hollow when tapped, 35 to 40 minutes. Let stand 10 minutes. Remove from pan and cool. Serve at room temperature.