Garlic Thyme Bread Recipes

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

GARLIC-THYME BREAD

Steps:

• In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
• Stir in oil, salt, garlic, thyme, and whole wheat flour.
• Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
• Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
• Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
• (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
• If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
• Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
• Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.