Roasted Garlic and Oregano Baguettes

The smell of the garlic while it roasted in the oven was mouthwatering. It permeated the air throughout the house. It was pungent and it was sweet. I thought, as I mashed the entire bulb of roasted garlic into mush, that I must have lost my mind. An entire head of garlic for two baguettes of bread?! Seriously?! Well, why not? If everyone eats the bread, then no one will be offended by garlic breath!!

2-1/2 to 3 cups all-purpose flour

1 package active dry yeast

3/4 tsp salt

1 cup warm water (120 to 130 degrees f)

1 large bulb of garlic (not elephant garlic)

2 tbsp extra virgin olive oil

1 tsp dried oregano

1 egg white, slightly beaten

1 tbsp water

Cornmeal

Preheat oven to 400 F. Remove the outer paper from the garlic head. Slice off the top just enough to expose all the cloves of garlic. Place the garlic in foil and drizzle on the extra virgin olive oil, working it around with your hand to ensure all the cloves are coated. Wrap securely in foil and roast in the oven for 35 minutes. Remove and let sit, in foil, for 15 minutes. Open the foil, remove the garlic bulb (it should be cool enough to handle, if not, leave it another 10 minutes). Pop the garlic cloves out into a bowl and mash into a paste with a fork. Set aside.

In a large mixing bowl, stir together 1 cup of the flour, the yeast, salt, and oregano. Add the warm water and the garlic paste. Beat with an electric beater on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in the remaining flour to make a stiff dough that is smooth and elastic (don't be surprised if it takes as much as 8 to 10 minutes). Shape the dough into a ball and place it in a lightly greased bowl, in a warm place. Cover and let it rise until doubled in size, about 1 hour.

Punch down the dough. Turn the dough out onto a lightly floured surface. Divide it in half. Cover and let rest for 10 minutes. Meanwhile, cover a baking sheet with parchment paper, spray it with non-stick spray, and liberally dust with cornmeal.

Roll each half of the dough into a 15x10 inch rectangle. Roll up, jellyroll style, starting from a long side. Seal well. Pinch the ends and pull slightly to taper. Place seam size down on baking sheet. In a small bowl combine the egg white and water. Brush the egg wash over the loaves. Cover and let rise until nearly doubled in size (30 to 45 minutes). Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4 inch deep, across the tops of each loaf.

Bake in a 375 f. oven for 20 minutes. Brush again with the egg mixture. Return the loaves to the oven and bake for another 10 to 15 minutes, until the bread is golden and sounds hollow when tapped. Immediately remove from the sheet pan and cool on wire racks.

Makes 2 loaves of bread.

TIP: I proof my bread in the oven. Preheat your oven for a few minutes, only until you feel a temperature change. You want it barely warm, not hot (just knocking the chill off the air). Place your covered bowl inside and close the door. Do not open the door until the proofing is finished. This eliminates any unwanted drafts. It works every time for me.