Wednesday, 17 August 2022

Overnight Bread Made With 33 Cloves of Garlic!

Yep, you read that right, my friends.  But the garlic is roasted so it goes all squishy and caramelised, tender and tasty.  I always have a huge stockpile of garlic cloves in my freezer, so I was ready to make this aromatic bread.  

I've made a sort of hybrid of Matt Preston's No-Knead Bread recipe, and Molly Yeh's No-Knead Garlic Bread.  There are lots of great recipes in her book Molly on the Range, and Matt's book simply called Matt Preston Cookbook.  He's a food critic and former judge on our Aussie MasterChef tv series.  And she is a food blogger turned writer and tv host, who created the blog my name is yeh.


crusty, golden and garlicky

I'm not much of a bread baker, so this overnight, chuck the dough in the fridge-type-bread is just perfect for me.  This dough makes two loaves, so I gave one to friends who live nearby.  They've been having a rough trot of it lately with their health, so cheering up was in order.  Speaking of which, what is going on with the planets lately? :-)  So many people have had bad falls (like me), and accidents and Covid and the flu (even Mr P., and he never gets sick) and and ...  

Something is awry up there!  The Gods (or Aliens) must be having a right old chuckle at the chaos they're causing down here.  Currently, I have a wheelie walker and crutches and a walking stick in the house!!  My foot is only partly black now.  And I do mean black.  Black as the Ace of Spades as the saying goes.  Oh, and yellow and swollen like an elephant.  Enough said!  You get the picture.  Or if not, check down below.


ingredients:


3 heads of garlic, broken up into cloves (don't bother to peel 'em)

1 Tbs olive oil

1 kg./2.2 lb bread flour 

1 (Aussie) Tbs sea salt flakes (about 15g./a big 1/2 oz)

2 x 7g. packets of dried yeast = 14g. or 1/2 oz

30g./a big ounce semi-dried tomato strips

950 mL/32 oz lukewarm water (boiled and left to cool for 45 mins. to 1 hour)


Method:

First roast your garlic cloves - anointed with olive oil, wrapped in tinfoil/alfoil, and baked at 205C/400F for about 45 minutes till very tender and golden

Let them cool, then squeeeeze out the lovely garlic mash - you could do this step on the day you make the bread, but I suggest doing it the day before - put in the fridge overnight if so

Place the flour, the salt, and the yeast into a large mixing bowl, and give it a big stir with a dough whisk or a regular whisk, then add the tomato strips and stir them in well

Now add your lukewarm water to the dry ingredients, and stir/whisk/mix by hand till you have a well-combined dough

Swaddle it like a baby in lots of clingfilm and whack the bowl into the fridge overnight

Next day, take the dough and garlic out of the fridge for an hour or so to warm up before baking

You then put dabs of the garlic mash all over the dough, and stir it in with a palette knife/spatula, or however takes your fancy 

Now cover the bowl with a tea towel, and leave it for another hour to meld and marry the flavours

Grab two loaf tins, line them with baking paper, and toss a bit of flour around the tins

Give the dough a final stir, throw half into each loaf tin, and bake at 220C/428F for 30 minutes - make sure you place a bowl of water on the bottom shelf while it bakes

Splash a few drops of regular tap water over the tops of the loaves, and bake for another 20-30 minutes till golden - it should sound hollow when you tap it on the bottom (obvs. when you take it out of the tin!)

Let it cool on a wire rack for 10 minutes, then slice up and slather with butter, or wrap them in a tea towel till you decide whether to eat the lot, or put away safely and well-wrapped till another time


Notes:


Apparently the average bulb of garlic has 9 or 10 cloves; I ended up with 33, that kinda morphed into 34 as I had some twins

Just FYI, I ended up with about 83g./3 oz of mashed garlic

Pssst - Matt says you can use normal plain baking flour in a pinch

I left my boiling water to cool for nearly an hour.  I read various articles, and it seems to come down to around 60 minutes, but stick your finger in it, and if it feels tepid/warm but not hot, go for it!  Or mix 1 part regular tap water with 2 parts boiling water and check it

Matt says this makes a wet dough, but mine was rather dry!



time to roast these garlicky little babies!

ready for roasting

after 45 mins. at 205C/400F

all squished out 

dry ingredients

all stirred in

after overnight proving in the fridge

dabbing on the squishy garlic

ready for the oven

after 30 mins.

golden and crunchy after 60 mins.

Mr P. slathering on the butter

yep and more butter from me :-)

We don't usually eat any butter, so this was a special treat.  The last tub sat in our fridge for about nine months!



© Sherry M.





Look away now if you are squeamish!  Here she is, my yucky foot.



so black and yellow and awful!


This photo doesn't really do the foot justice, as it was black and yellow all over and even underneath my foot.  Getting better slowly!  Thank heavens for time and physios.


60 comments:

  1. The colour of your injured foot looks like it's on the mend, Sherry. The bread with 33 cloves of roasted garlic sounds absolutely right up my alley. I love mine with lots of butter too.

    ReplyDelete
  2. Sorry about your foot! Hope it heals soon. And because I love garlic and bread, this is definitely my kind of recipe. Thanks!

    ReplyDelete
  3. yep foot getting better thanks Angie. Oh butter is so delicious but we just don't eat it anymore (except for this).

    ReplyDelete
  4. Ouch to the foot!

    The bread looks tasty!

    ReplyDelete
  5. Looks like your foot is healing nicely Sherry which is fantastic. Love this recipe nom nom ๐Ÿ˜‹

    ReplyDelete
  6. Ouchie - but your foot is looking way better! I need to get a dough hook. I am curating a long list of things for my mom to bring back from Aus this year. As for the bread, this is a loaf I know I would love!

    ReplyDelete
    Replies
    1. yep getting better. The great thing about this bread is no kneading at all:)

      Delete
  7. Everyone loves home made bread, don't they? Not your foot though!

    ReplyDelete
    Replies
    1. there's something about freshly baked bread! and i don't even eat bread normally :)

      Delete
  8. Oh my god your poor foot. Glad it’s getting better. I know I would love this bread! Thanks!

    ReplyDelete
  9. Sadly, one I will never try. I can usually substitute shallots for garlic in most recipes, but this? No way. Enjoy it for me!

    ReplyDelete
    Replies
    1. what a shame david. I looooove garlic, but you can just leave it out (as in my older recipe on the blog for overnight bread).

      Delete
  10. Sherry - hope you have had the chance to catch up with Matt Preston and Manu Feildel on the new MKR ! An unlikely combo most said, not aware the two had been besties forever ! Like two 'little boys' very professionally having fun ! Do not usually watch it . . . shall to see them !! Don't normally bake bread either but shall try yours . . . remember retro Charmaine Solomon chicken recipes with 40 cloves !!!

    ReplyDelete
    Replies
    1. yep i've been watching bits and pieces of MKR this season! I love matt preston! Oh yes that chicken recipe ... thanks for dropping by my post.

      Delete
  11. Sherry, I am so sorry about your foot. I feel for you, I broke my ankle and was out of commission for several months. Hopefully you are improving and all of this will be in the past. Your bread looks divine, I have to try it.
    Gerlinde

    ReplyDelete
    Replies
    1. oh it's horrible isn't it when you get sick or injure yourself? yes slowly improving tho it feels like forever :) thanks re bread.

      Delete
  12. Heal fast!! So sorry you have another injury to get over. I've been away on a vacation from home and from the Internet, so never visited the IMK crowd this month. I'll be trying to catch up by the end of the month. Meanwhile, thinking of you... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. thanks Mae. Give me another 3 weeks and i'll probably be back up to speed:) Hope your trip away was fabulous.

      Delete
  13. Yikes!!! That's some bruise. I hope it isn't too painful. And lucky friends to get a loaf of your garlicky homemade bread---I'd love a slice with dinner smeared with butter :)

    ReplyDelete
    Replies
    1. thanks Liz. it was very painful but it is a lot better now. darn those stairs!

      Delete
  14. When I read the title of this post, I said "woah" outloud! This is my kind of recipe, Sherry! You know I love me some bread, and it's been a while since I've baked a loaf at home - the move and all. I need to try this one! Also, that foot. It looks pretty rough. Hang in there! I'm glad it's getting better!

    ReplyDelete
    Replies
    1. it's a fun recipe david. and soooo easy. no kneading yay!

      Delete
  15. Questa ricetta รจ speciale, mi piacerebbe tanto assaggiare questo pane gustosissimo! Grazie

    ReplyDelete
    Replies
    1. thanks Lea. I think you are saying you like the sound of this tasty bread :)

      Delete
  16. I don't mind garlic at all, especially when it's roasted, nice, and sweet. And this garlic loaf looks and sounds great and so inviting! :)

    ReplyDelete
  17. Sherry, Oh my, your foot! Ouch, ouch, and ouch again! Positive vibes for quick healing.
    The no-knead garlic bread looks really good. No-Knead bread is perfect for me. Love garlic too, when it's been roasted.

    Take care of yourself.

    Velva

    ReplyDelete
    Replies
    1. thanks velva. foot is so much better this week.

      Delete
  18. Sherry, (forgive me if my comment is duplicative-I did not see my comment after I published).
    Your foot! Ouch, ouch and ouch again. Positive thoughts to you for a quick healing.
    No-Knead bread is perfect for me. Roasted garlic is divine-so this combination is perfect.
    Take care of yourself.
    Velva

    ReplyDelete
  19. Hi Sherry, Reading this recipe from my blogger reading list, wow your poor foot still looks so sore. Feeling for you:) I actually have this book of Matt Prestons, so many great recipes in it. I make the Burnt Basque cheesecake when we're entertaining sometimes. This bread would be so delicious, I just know it. I can only imagine the aroma when it was cooking and just out of the oven.

    ReplyDelete
    Replies
    1. the foot is so much better now pauline thanks. it was a miserable 3 weeks tho and it will take a bit longer. yep i enjoy Matt's books too. It is such a handy and easy bread recipe.

      Delete
  20. Wow! that's a lot of garlic to peel and chop but I'll bet it taste amazing in this bread. As a garlic lover, thirty-three is not too much for me!

    ReplyDelete
    Replies
    1. it was happily roasted and squeezed out so no peeling and chopping. Phew!

      Delete
  21. I love making braed and this is a winner of a recipe. Your foot looks so sore! Sorry you are having to deal with that and physio but, get well soon and be careful :-)

    ReplyDelete
  22. Never thought of adding garlic to bread batter. That's sounds interesting.

    ReplyDelete
    Replies
    1. thanks balvinder. it is a tasty bread and not too garlicky!

      Delete
  23. Omg I never thought about incorporating garlic into a bread like this, genius! It looks delicious ๐Ÿ˜

    ReplyDelete
  24. Oh Sherry I hope your foot gets better soon. Although it does look and sound as if though it's on the mend? My mum had a nasty fall in her garden recently and then a horse fly bit her. She's been unable to be as active as she usually is. Mostly house bound. Thank goodness she can still bake and you're still making delicious bread recipes like this. It looks amazing. I'd be smothering it in butter too. Hee hee!

    ReplyDelete
    Replies
    1. thanks neil. it's so much better now! coming up to 4 weeks. your poor mum. it's so frustrating not to be able to do stuff. I was lucky i had make a couple of things for the blog pre-fall! including this one. Yep butter is great!

      Delete
  25. Sorry to hear about your foot - it doesn’t sound good. This bread looks delish.

    ReplyDelete
  26. Sorry to hear about your foot. This bread looks delish.

    ReplyDelete
  27. Oh wow - this looks so good! And surely all that garlic must be medicinal! Your poor foot though - it looks so ouchy. As I now know from experience, having a fall is no fun! Hope your foot is back to it's regular colour and regular programming soon!

    ReplyDelete
    Replies
    1. yep the more garlic the merrier! The foot is getting much better now, tho i'm still limping a bit. No more falls i hope for any of us!

      Delete
  28. This sounds like my kind of bread! If it were me, I'd go with 34 cloves!

    ReplyDelete

I would love to hear from you. Please leave your comment and I will reply as soon as I can. If you have problems commenting, please try without your WordPress profile. You can try Anonymous (add your name in the text) or your Google account if you have one.