Garlic Bread

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Time: 1 hour, 20 minutes
Cook Time: 40 minutes

INGREDIENTS
  • 1 and 1/3 cup of whole wheat flour
  • 1/2 cups of corn flour
  • 1/2 cup of jowar flour
  • 1/2 cup of soya flour
  • 1/2 cup of plain flour
  • 1 packet (1/4 ounce) instant yeast (Rapid Rise)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 2 tablespoon of garlic parsley salt
  • 1 1/2 teaspoons baking powder
  • 1 1/3 cups very warm water (between 115 and 125 degrees)
  • 200 gms of unsalted butter
  • 1/2 cup of finely chopped garlic
  • 2 tablespoons fresh rosemary, minced
  • 1/2 cup + 1 tablespoon parmesan cheese, grated
  • 1 tablespoon cracked peppercorns, divided (I used a medley of black, pink, white and green)

    iNSTRUCTIONS
    1. In a large bowl of a stand mixer, whisk the flour, yeast, sugar, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook.
    2. With mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes.
    3. Add Garlic, rosemary, 1/2 cup parmesan cheese, 1/2 tablespoon cracked peppercorns. Knead to incorporate.
    4. Shape the dough into a ball.
    5. Using some of the melted butter, lightly grease the bottom and sides of the mixing bowl.
    6. Place the dough, rounded side up, back into the bowl. Cover the top securely with plastic wrap. Let the covered dough rise in a warm spot until doubled in size, about 45 minutes.
    7. Using some of the melted butter, generously butter an 8-inch round cake pan. Turn the dough out onto a clean work surface and press to deflate it. Shape the dough into a 7-inch-wide round and place it, smooth side up, in the center of the prepared pan.
    8. Generously brush the top and sides with some of the melted butter. You may not need all the butter. Sprinkle remaining cracked peppercorns and parmesan cheese on top.
    9. Let the dough rise (no need to cover it) in a warm spot until doubled in size, about 25 minutes. It will fill the pan.
    10. When ready to bake, position a rack in the middle of the oven and the oven to 180 When the dough has risen to about 2 inches above the edge of the pan, bake until the boule is well browned and sounds hollow when tapped, about 40 minutes.
    11. Transfer the pan to a rack, remove the bread and let cool completely.
    12. Enjoy!

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