Asiago Thyme Bread with Garlic Confit

Thought I’d give that four hour baguette recipe another try. Then Karen happened.

 

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I decided to take a break from the poolish recipe this week. And this morning when I opened the fridge, I saw this garlic confit I’d made to go with a roasted eggplant salad. Mmmmm…..that would be really good in a loaf of brea….wait! That’s it. And some herbs (with an H, people!). Thyme! Yes! Then shit got totally out of control with some shredded asiago cheese.  

The cheese baking smell was a bit strong for our typically dairy-free household. But they sho are purdee. 

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I’m thinking this would be scrumptious on a cheese and salami board, with some spicy cherry tomato jam. But, honestly, it’s meatballs tonight, so…… yeah. 

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Because of the added olive oil, this has a softer crust than the original baguette recipe – it’s almost like a focaccia-baguette baby.  Very tasty, though.  And man, there is just NOTHING like fresh bread.  Alright – I’m off to take a loaf to the neighbors. 

Ficelle4CmedBon apétit.

 
Ingredients
3.5 c AP flour
1.5 tsp yeast
1.5 c. warm water
3 tsp. kosher flake salt.
3/4 c. grated asiago
2 tsp. dried thyme leaves
4-6 cloves of garlic cloves confit**, coarsely chopped and
¼ c. of the olive oil from the confit
Instructions
Mix in flour, yeast, water in the KitchenAide with dough hook. Cover with saran and leave for ½ hr.
Sprinkle with 3 tsp. kosher flake salt.
Knead in KitchenAide for four minutes.
Sprinkle with ¼ c grated asiago, thyme leaves, garlic cloves and ¼ c. of the olive oil from the confit
Knead one more minute.
Cover with saran, proof 45 m.
Punch down, fold. Proof 1 hr.
Shape in to 3 ficelles, put in real or parchment couche, cover and proof 1hr.
Last 15m of the hour, preheat the oven to 475*.
One top shelf, put shallow baking dish with about ½” water.
Uncover the loaves, spritz with a little water then sprinkle with the remaining ½ c. shredded asiago, slice the tops baguette-style and bake for 20 m.
Turn off oven, leave in 5m before removing.
Notes
**What’s garlic confit? Try this: http://www.foodandwine.com/recipes/garlic-confit
By Karen Maginnis
Adapted from Dan Leader’s 4-Hour Baguette in Saveur

yields 3 loaves
calories 814
fat 27g
cholesterol 22mg
sodium 2750mg
carbs 115g
-fiber 5g
-sugars 1g
protein 26g

6 Replies to “Asiago Thyme Bread with Garlic Confit”

  1. Ohhh to be your neighbor! So I’m sorta terrified of yeast bread, it seems to require a lot of precision, and maybe I feel like I don’t have the right bowls to let it rise in? Maybe I’m needlessly intimidated? My mom was an expert, but I have never once made a decent loaf of bread. Is there a general principle to it? Mine tend to turn out hard, dense, and flavorless.

      1. I think I’m chickening out today and making your herby crackers. I used to have a giant plastic butter tub full of yeast, but SOMEONE who will not be named thought it was actually Country Crock and threw it away without even looking inside (just because HE doesn’t want to eat transfats…) (and does fake butter swish around like sand? I think not). So I need to rededicate myself to trying yeast and buy some more. But I will write a review of the crackers!

        1. Them’s some tasty crackers – please share how they turned out! What would we do without Trader Joe? =D

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