This recipe came from Bon Appetit in 1980, so it is also one of our oldest and tried and true recipes. Many people don't get into bread making so it isn't an often requested recipe. However, it always draws raves and gifts of loaves seemed to be treasured!!Because it is a food processor recipe, it really is fairly easy and simple to make. Therefore, I always make the recipe twice and combine the dough for the rising process.
Glaze:
1 egg
1/2 tsp salt
Bread:
1 envelope yeast
1 tsp sugar
1 cup warm water (120 degrees F)
2 Tbsp oil (I use olive oil)
2 large garlic clove, halved
2 cups bread flour
1 cup unbleached all purpose flour
1-1/2 tsp salt
1 tsp minced fresh basil leaves (or 1/2 t dried)
Cornmeal
For bread: Heat oil in small skillet over low heat. Add garlic and cook until soft but not brown. Stir and turn occasionally. About 8 min.
In food processor, combine flour, salt, basil, yeast and sugar. Run
processor to stir together five seconds. Add garlic and oil to dough and start processor. Add water through feed tube. After a few seconds, 20 or 30, this mixture will ball up into one or two balls. If it remains floury, add a little more water. If it seems to wet, you could add just a little flour.
Transfer dough to an oiled bowl and put in a warm, draft free place to rise. (I turn my oven on to "warm" for a few minutes, 2, to warm up and then turn it off.) Let rise until double, about one hour. (When using the oven, I always put a pot holder under the bowl to keep the dough from starting to bake on the bottom.)
Grease or oil a baking sheet, one that just fits into your oven. Sprinkle with cornmeal.
Punch down dough and divide in half (or quarter if you make the recipe twice). Roll half (or quarter) out on a lightly floured surface (I use my chopping block and have never needed to use flour. Less clean-up!) into an 8 x10 inch rectangle. Roll up lengthwise, like a jelly roll. Pinch the
ends and seam tightly together. Put the loaf seam side down on the baking sheet. Repeat process with the remaining dough. Four loaves will fit on one large baking sheet.
Cover with a damp towel and let rise until double, about another hour.
Make glaze by whisking (I use a fork and a small bowl) ingredients together.
Pre-heat oven to 425 degrees F.
Slash tops of loaves with knife (I actually do this about halfway through the rising process). Brush glaze on top of loaves before baking. It is best if you don't get the glaze on the baking sheet. It just burns and makes for more difficult clean-up!!
Bake for 25 to 30 minutes. Loaves should sound hollow when tapped and should have a deep golden brown color. Our experience, and maybe it is just our oven and/or altitude, has taught us that about 20 minutes is enough. Remove loaves from oven and place on wire rack to cool. Freeze to store and/or re-heat to serve.
Some John notes: When recipes call for garlic, I know they always misprint the amount. I probably double or triple the amount of garlic. Also, I don't limit myself to just basil. I either use a mixture of Italian herbs or add individually: Basil, thyme, oregano, etc. And yes, I use more than a 1/2 tsp combined. More like 1/2 tsp each.
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