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1
Cream together the garlic puree and butter.
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2
(This may be done days in advance and refrigerated.
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3
Bring to room temperature before using).
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4
Combine the yeast with 1/2 cup warm water in large bowl.
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5
Stir with a fork or small whisk.
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6
Add an additional 2 1/2 cups water.
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7
Add salt.
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8
Stir in the flour, 1 c at a time, beginning with the whole wheat.
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9
Use a whisk until the dough becomes stiff, then switch to a wooden spoon.
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10
Turn the dough onto a well floured work surface.
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11
Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic.
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12
Add more flour as you knead if necessary.
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13
The dough is ready if you can poke to fingers into it and the resulting indentations spring back.
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14
Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl.
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15
Knead the dough a few more turns, then form it into a ball and place it in the bowl.
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16
Turn it to coat with butter.
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17
Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours.
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18
It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins.
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19
(Don't poke too enthusiastically or the dough will collapse.)
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20
When doubled, flour your fist and punch the dough down.
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21
Knead it a few times and then let it rest.
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22
Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal.
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23
Divide the dough into 3 equal parts.
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24
While you work with 1 piece, keep the other 2 covered.
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25
Flour your work surface.
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26
With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide.
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27
Spread it with softened garlic butter.
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28
Roll the long edge toward the opposite long edge, as if you were rolling up a rug.
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29
Pinch ends closed.
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30
Place loaves on the baking sheets.
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31
With a sharp knife or razor blade, slash the loaves lightly at 2-inch intervals.
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32
Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.
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33
Meanwhile preheat oven to 400 degrees F.
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34
Bake for 35 to 40 minutes with a pan of boiling water on the oven floor.
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35
Spray loaves with water several times during the baking process.
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36
(This helps the bread form a thick crusty shell.)
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37
To test for doneness, rap the loaf with your knuckles.
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38
The loaf should sound hollow.
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39
Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.
