I wanted garlic bread for the soup, but had no bread on hand. Soooo I decided to play. You'll notice the dough recipe is the same as the stromboli dough, adapted from Guy Fieri's, used in my Chicken Spinach Stromboli.
These are the results. MMMMMMMMMM
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| Shown with my Simple Black Bean Soup |
2 cups white flour
1 cup whole wheat
1 cup warm water
1 1/4 ounce package of dry-active yeast
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
Directions:
Combine the flours and set aside.
Put the yeast, two teaspoons of sugar and warm water into the bowl of your mixer. Allow to proof for ten minutes. You should see a nice foam at the end of the ten minutes. If you don't see foam, the yeast is no longer working and you will have to start again.
Once the ten minutes is up, add flour and salt to the mixer and keep on low while drizzling in the olive oil. Let the dough knead in the mixer, on medium speed, for about 5 to 7 minutes. It should make a single mass when ready.
Remove from the mixer and hand knead on a well floured surface for about 5 to 10 kneads. Place in an oiled bowl and allow to rise for 1 hour, at room temperature.
Once risen, remove from bowl and place on a floured surface. Allow to rest for about 3 minutes. Begin to roll and stretch dough out into a large rectangle. Brush with olive oil, grate 1 to 2 cloves of garlic over oil and rub in. Sprinkle with kosher salt to taste, and chipotle powder or cayenne pepper. I also used a small amount of fresh oregano. You can use parsley as well.
Cut into 1 1/2 inch strips and begin to twist. I cut my twists in half.
Place on a cookie sheet covered in parchment and brush with more olive oil and add a little more kosher salt.
Place into oven, preheated to 425 degrees for about 7 minutes. Every oven is different so watch your twists! They should be lightly golden and smell of garlicky goodness. If you over-bake, they will be hard. Perfect for that bowl of soup, or with some marinara sauce for dipping!
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