Weekend bread adventures: Sourdough stuffed with roasted garlic and asiago cheese

M

mariadnoca

Moderator
I wanted to make this because it was so pretty - and yum garlic/cheese. (Recipe at the link.)

Everything went well till I put it in my DO to bake - the loaf was too wide (I'd elected to make one large instead two small loaves)

and got smooshed so the filling blew out the side. However, the whole bread does taste like garlic/cheese. My online friends who

baked with me said they ate theirs in wedges with the filling in the center, so think it might make a good appetizer given it suggests

to heat/serve. We all agreed that we'd cut the filling to 2 heads of garlic vs. 3.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Bread/Garlic%20and%20Asiago%20Sourdough%20Bread/IMG_2669_zpsd2815838.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Bread/Garlic%20and%20Asiago%20Sourdough%20Bread/IMG_2672_zps4470fe5c.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Bread/Garlic%20and%20Asiago%20Sourdough%20Bread/IMG_2675_zpsb87042a3.jpg

Note the cheese blowout:

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Bread/Garlic%20and%20Asiago%20Sourdough%20Bread/IMG_2678_zps8b2b7c60.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Bread/Garlic%20and%20Asiago%20Sourdough%20Bread/IMG_2679_zps353fa59a.jpg

Mine:

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Bread/Garlic%20and%20Asiago%20Sourdough%20Bread/279adee6-faa2-42ec-a7ad-4cf31afa6f99_zpse06381ed.jpg

My friend's aka how it is suppose to look inside:

http://i58.tinypic.com/2wnutkl.jpg

We all agreed we'd make it again and it would make a good gift, but next time unless it's for a party, I'd make 2 like the recipe suggests.

http://www.wildyeastblog.com/2008/10/16/roasted-garlic-bread/

 
That brings tears to my eyes it's so pretty. You have really taken

this thing on Maria and you have done a great job. I have always been impressed with how detailed oriented you are. Good job!

 
This might be another option: Garlic Puree from Gramercy Tavern

This link has the Cliff Notes version, but Michael Anthony raved about this method and they use it in several dishes at the restaurant where raw or roasted garlic is too harsh.

You simply put 1/2 C of peeled garlic cloves (~20) in cold water. Bring to boil. Drain immediately. REPEAT FIVE MORE TIMES.

"...this process takes away the garlic's bitternss and amplifies its sweetness".

Put the cloves BACK into the pot and add 1 cup of whole milk. Add a pinch of salt. Simmer for 15 minutes or until cloves are completely soft.

In a blender, puree the cloves with some of the milk to a satiny and light puree.

Keep in refrigerator for up to 5 days.

http://deconstructingdinner.ichannel.ca/garlic-puree/

 
Gorgeous loaf! brought me memories...

... because I made this exact recipe before I started my blog, and it turned out great

we are not garlic lovers, but in this bread the flavor mellowed down quite a bit, it was outstanding

I should re-visit this recipe soon...

 
Organic Bakers Craft from Central Mills/Costco = 2 KA AP....

...except it's organic as well. In addition I used organic 365 whole wheat flour from Whole Foods, which I believe is also produced by Central Mills.

In addition I use sea salt unless a recipe calls for Kosher and steam distilled water, which is what I normally drink all the time.

If a recipe calls specifically for bread flour and I haven't made it before I use KA bread flour. When something calls for rye I use Bob's Red Mill organic stoneground.

I'm trying not to end up with too many kinds of flour (in addition I have rice too), but spelt has been calling my name!

 
I admire all that you do with this Maria....I used to have a great bread machine

and made so many lovely loaves that I loved. Storing the product in my extra fridge got to be a chore as it took up too much room. Especially when we have company and I do a lot of cooking and prepping ahead. That home made bread from your own hands just has no equal.

 
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