Categories: Pizza/flatbread
Ingredients
- 1 3/4 cups warm water
- 2 tbsp. honey
- 2 packages active dry yeast
- 4 garlic cloves, minced
- 1 tsp dried basil, crushed
- 1 tsp dried rosemary, crushed
- 1 tsp dried thyme, crushed
- 4 eggs, lightly beaten
- 1/2 cup olive oil
- 1 tbsp. salt
- 7 1/2-8 cups bread flour
- 3 tbsp. butter, melted
- 1 tsp dried basil, crushed
- 1 tsp dried thyme, crushed
- 1 garlic clove, minced
Directions
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In a large bowl, combine the warm water, honey, and yeast. Stir in the 4 cloves of garlic and basil, rosemary, and thyme. Let stand 10 minutes or until yeast is dissolved and foamy. Using a wooden spoon, stir in eggs, olive oil, and salt. Gradually stir in as much of the flour as you can.
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Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (1- 1 1/2 hours).
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Punch dough down. Turn out onto a lightly floured surface. Cover with a clean kitchen towel and let rest for 10 minutes.
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To shape spiral loaves, divide dough into 3 portions. Divide each portion into thirds. Gently roll each portion into a 24-inch-long rope. Braid 3 ropes at a time to make 3 braids; shape each into a spiral loaf.
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Cover and let rise in a warm place until nearly double in size (about 30 minutes).
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Preheat oven to 350. In a small bowl, combine the melted butter, basil, thyme and garlic; brush over loaves. Bake for 30-35 minutes or until loaves sound hollow when lightly tapped. Immediately remove loaves from baking pans. Cool on wire racks.