con­fit gar­licg and caramelised onion no-knead bread

donna hay - - LOCATION . GET THE LOOK -

6 cups (900g) ‘00’ flflour+, plus ex­tra for dust­ing 1½ tea­spoons dried yeast 1 tea­spoon sea salt flflakes 3 cups (750ml) wa­ter ¾ cup (225g) store-bought caramelised onion rel­ish 1 ta­ble­spoon brown sugar con­fi­fit gar­lic 4 bulbs gar­lic, un­peeled 1 cup (250ml) ex­tra vir­gin olive oil To make the con­fi­fit gar­lic, place the gar­lic and oil in a small saucepan. Cover with a lid and place over low heat. Cook for 40 min­utes or un­til golden and ten­der. Re­move the gar­lic, re­serv­ing the con­fi­fit gar­lic oil++ and set aside to cool. Care­fully re­move the cloves from the skins, keep­ing them in­tact, and set aside.

Place the flflour, yeast, salt, wa­ter and caramelised onion in a large bowl and mix un­til a sticky dough forms. Sprin­kle over the gar­lic cloves and sugar. Cover with plas­tic wrap and al­low to stand for 4 hours or un­til the dough has tripled in size and large bub­bles have formed. Turn out onto a clean, well-flfloured sur­face and gen­tly shape into a 20cm round. Trans­fer to a well-flfloured large tea towel and place in a large bowl. Loosely wrap and al­low to stand for 1 hour or un­til the dough has dou­bled in size.

While the dough is prov­ing, pre­heat oven to 200°C (400°F). Heat a 24cm heavy-based oven­proof saucepan in the oven for 10 min­utes. Re­move from the oven and care­fully tip the dough into the pre­pared pan. Cover with a tight-fi­fit­ting lid and cook for 40 min­utes. Re­move the lid and cook for a fur­ther 30–35 min­utes or un­til golden brown and the bread sounds hol­low when lightly tapped. Care­fully turn out of the saucepan and al­low to cool slightly. Dust gen­er­ously with flflour to serve. Makes 1 large loaf. + ‘00’ flflour is a su­per­fifine flflour that makes for soft and stretchy dough. It’s avail­able from the bak­ing aisle of most supermarkets. ++ You can use the re­served con­fi­fit gar­lic oil to driz­zle over sal­ads, pizza or fresh bread. Store re­frig­er­ated in an air­tight con­tainer for up to one week.

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