Roasted Garlic Oil
Glenda Brown
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

chefmike's Basil Bread

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

chefmike's Basil Bread

According to chefmike, he is a saucier, not a pastry chef. Anyone who has tasted
this bread might beg to differ with him.  The wild and wacky chef says, “If baking does not bother you and you want to make an awesome Italian/French style bread, look no more. An integral part of this recipe is my Roasted-Garlic-Basil Oil.”

Bread
3 cups bread flour (lightly spooned into measuring cup and leveled off)
1 package active dry yeast
1 teaspoon salt
2 tablespoons dried basil
2 teaspoons dried oregano
2 teaspoons thyme
2 teaspoons granulated garlic
2 teaspoons sugar
2 tablespoons honey
2 tablespoons Roasted-Garlic-Basil Oil (recipe follows)
1 cup warm water (120-130 degrees F.)
1 egg, beaten, and seasoned with granulated garlic

Into the large bowl of an electric mixer place the flour, yeast, salt, basil, oregano, thyme, garlic and sugar. Mix briefly to combine. Shut off the mixer.
Add the honey, oil, and warm water.  Mix until a dough is formed. Dump the dough on a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Place the dough in a warmed ceramic bowl or atop a warmed bread stone (warmed, not hot, about 80-90 degrees F.) Cover with plastic wrap and a kitchen towel. Allow the dough to rise for 30 minutes. Remove the plastic and flip the bowl over onto a lightly floured surface and allow to rest for 15 minutes, covered.
Punch the dough down and divide into loaves of the desired size. Make an incision down the middle of the loaf. Cover with plastic and towel and allow to rise for another 30 minutes or until doubled in volume. Brush with beaten egg. Bake 20 to 30 minutes at 375 degrees F.

Note: For a thicker crust put a pan of boiling water in the bottom of your oven.
 

Roasted-Garlic-Basil Oil

4 cups oil of your choice (chefmike uses walnut oil; we use olive oil)
10 cloves of roasted garlic, crushed
15 to 20 fresh basil leaves

Heat the oil and remove from heat. Add the roasted garlic. Place the basil leaves into a sealable jar. When the oil has cooled, place it (including the garlic) in the jar. Cap the jar and allow the oil to sit for 30 days. chefmike
says his latest batch included 2 cayenne peppers as well!

  Index - Bread Recipe Archives