If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base?
This Saturday will be an off-day from my current no-grains diet and I have am having a hankering for spaghetti bolonese and garlic bread*. The bolognese
is already made and has been waiting in the freezer for just such an event, and while there are lots of easy paths to garlic bread, I feel like at least one part of this meal should be real work.
I've made bread before, relying heavily on The Bread Bible
and Artisan Bread in 5 Minutes a Day
. I probably won't got with an ABi5M recipe because the quanties are a bit much for a two-person household given our current diet.
I could probably (pantry willing) start a sponge or starter tonight (with multiple fridge rises to bake on Saturday) so I could pull off even the more convoluted recipes in The Bread Bible, the question is what kind?
Right now, I'm thinking:
1) French Baguette -- the shape is right, and it's what I would buy if I was making garlic bread on a more time compressed schedule. But, you know, it's French
2.) Foccacia -- olive-oily and delicious -- but with garlic (and maybe cheese) added, will it be too much like pizza?
3.) Standard American White Loaf -- mainly because this isn't something that I'd normally bake, and I've seen some Wonderbread knockoff recipes that both intrigue and horrify me.
Sourdough is probably out because I don't really like it, and I don't have a "proper" starter available -- so it wouldn't be really sourdoughy anyways. I probably also don't want to do one of those roasted-garlic-baked-into-the-loaf things, because while roasted garlic is _delicious_, it's not the flavour profile that I have in my head right now.
Help me eat unhealthy, hivemind!
*Yes, I know the Italians sneer at North Americans who eat carbs with our carbs but this is an "I don't want to be right" kind of situation.