[Bread Machine] Pain D'ail (Garlic French Bread)

We finished the roasted garlic and dry jack bread.  Time to make another loaf.  I was too lazy to go to the market.  So I flipped through the recipe book to see if I can find a recipe with ingredients I already had at http://www.eileenlikestoeat.com.  Great!  I could with  make Pain D'ail (Garlic French Bread)with a few simple ingredients that I already had at http://www.eileenlikestoeat.com.  This was the BEST loaf I've ever made so far.  (Maybe the bread tastes even better when it was cut better with my new electric knife?)  The bread was made with French Bread cycle.  The crust was just like French bread.  The middle was very soft.  I love the pieces of garlic in the bread.  This was one delicious bread!


Pain D'ail

In Provence, garlic is said to be the poor man's, or every-man's, spice.  Simply a garlic French bread, this is a good dinner bread.  Store fresh garlic bulbs in a cool, dry place; they do not need to be refrigerated.  Use a garlic press to pulverize the cloves for this recipe, or crush the cloves with the flat side of a knife blade to release their wonderful flavor.  If you get the odor of garlic on your fingers, you can remove it by rubbing them on a stainless steel spoon under running water.  The metal neutralizes the garlic like magic.  You can also use roasted garlic in this bread, if you wish; the flavor will be more subdued.  This bread is good served with roasted meats and rice casseroles.




For 1 1/2 pound loaf:

3 cloves garlic
2 tablespoons unsalted butter, softened
1 1/4 cups water
3 1/8 cups bread flour
1 tablespoon gluten
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons SAF yeast



1.  Peel the garlic cloves and press into the butter.  Mash together.

2.  Place all the ingredients in the pan according to the order in the manufacturer's instructions.  Add the garlic butter with the liquid ingredients.  Set crust on medium and program for French Bread cycle; press Start.

3.  When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.  Let cool to room temperature before slicing.

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