I love eating out; you should’ve guessed that by now. As much as I love cooking and baking, if my kitchen has seen a lot of action, which it does all the time, Pavan and I order in or go out to eat. But there is such a thing as eating out too much, even for someone like me.
There are times when most of my meals have come from outside in a week. After greasy “Indian” Chinese on Monday and Biryani on Wednesday, I feel like lining up my stomach with something simple, light and home cooked of course.
After devouring on unfamiliar food, which by the way I thoroughly enjoy, I crave comfort food. And one of the joys of comfort food is that it’s not just simple to cook but also extremely delicious in an unpretentious sort of way.
My list of comfort food is rather long – curd rice and pickle, a mild dal with some curry, spaghetti with a dash of pesto and some sundried tomatoes, idli or dosai with some chutney, minestrone or roasted tomato soup and well, like I said, it’s a long, long list.
So this time, roasted tomato soup it was. But what’s a bowl of hearty tomato soup without crusty bread? I bought some lovely, voluptuous garlic pods from the market the other day; I thought I would try Fanny Zanotti’s roasted garlic bread from her book Paris Pastry Club.
Ps: This bread is all about garlic. Bu I don’t think there’s anything more delicious than roasted garlic. So yeah, may be this isn’t date food, but if a man doesn’t understand your garlic addiction then maybe he shouldn’t be your man at all.
For the dough starter
- 100 g plain flour
- 120 ml water
- 1 tsp dried yeast
For the roasted garlic
- 2 garlic heads
- 3 tbsp extra-virgin olive oil
For the bread
- 50 ml water
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 150 g plain flour
- extra-virgin olive oil, extra
- In a bowl, combine flour, water and yeast for the starter. Mix well and cover with a clean tea towel for 2 hours.
- Preheat the oven to 200 C. Cut the tops of the garlic heads and coat them in oil. Wrap them in aluminium foil and place them on a baking tray. Bake them for 30 minutes. Once cool, squeeze the pods out without breaking them and set aside.
- After couple of hours, add the remaining water, olive oil and salt into the starter dough. Combine well and add the remaining flour. Mix the dough well to combine and tip on a lightly oiled work surface. Knead the dough for six minutes. Place the dough in an oiled bowl and cover with a clean tea towel. Let it prove for 30 minutes.
- Oil a baking tray. Roll the dough into a 6X8 inch rectangle. Sprinkle the right half of the dough with garlic pods (see the pic).
- Fold in half, width ways and press the ends to seal. Place the dough on the tray, cover with tea towel and let it prove for an hour.
- After an hour, roll the dough out again into 6X8 inch rectangle. Cover with towel and let it prove for another hour.
- Preheat the oven to 250 C. Sprinkle some water over the prepared dough and bake for 30 minutes or until golden brown.