Ingredients
- 1 cup warm water
- 1/2 tsp dry yeast
- 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp fat (vegetable oil or butter)
- 1/2 cup garlic bulbils
- 2 1/2 cups all-purpose flour
- Prep Time: 180 minutes
- Cook Time: 45 minutes
Preparation
- In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
- Add salt, sugar, fat to bowl. Stir.
- Mix in the first 2 1/4 cups of flour and the bulbils.
- Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
- Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour or until double in size at 50 C = 125 F (in oven, select bread proofing).
- Turn out onto floured board and knead a little.
- Preheat oven at 375 degrees F (190 C).
- Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes or until double in size at 50 C = 125 F (in oven, select bread proofing).
- Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
- Turn out bread and let cool on a rack or clean dishtowel.
