It is just starting to feel a bit like Autumn in my part of Australia with chilly nights and mornings and gorgeously warm and sunny days.
I absolutely love waking up early to foggy scenes like this.
No matter how tired I am I can’t tear myself away from my bedroom window and sit there happily with my morning cup of tea.
The fog never lasts long, so I treasure every mysterious and magical moment of it.
When sunshine scatters the last misty remnants, I head to my kitchen to make my new favorite bread: Triple Garlic.
Using the bread machine to do the hard work of mixing and kneading, I simply dump in the ingredients and return a while later to do final kneading and shaping. There’s something so homey and comforting about seeing the bread rising in a sunny spot on my counter, and even before baking, the garlicky smells fill my kitchen. I slide the risen dough into a hot oven and 45 minutes later a golden loaf is cooling on the kitchen table, almost ready to be cut into thick slices and slathered with butter.
What’s your favorite breakfast on a foggy morning?
Triple Garlic Bread
1 cup cold water
2 cups whole grain flour
1 cup white flour
1 Tbsp raw sugar
1 1/2 tsp sea salt
2 Tbsp milk powder
1 Tbsp powdered garlic
1 Tbsp dehydrated garlic
2 Tbsp minced garlic
1 Tbsp olive oil
1/2 Tbsp vegetable oil
1 envelope yeast (2 tsp)
- Place all ingredients in bowl of bread machine. Place on Dough setting and leave until buzzer sounds.
- Remove dough from bread machine and place on flour-dusted counter or table.
- Knead 5-10 times, shape into oblong and place in greased or baking paper-lined bread pan.
- Cover with clean, dry dish towel and let rise for 30-40 minutes until top is well rounded.
- Bake at 375 degrees F for 30-45 minutes until top is golden brown and loaf sounds hollow when you tap on it.
- Remove from pan and place on cooling rack. Brush top with olive oil and leave to cool to desired temperature. I like it best served warm or toasted and slathered with butter. Also makes delicious grilled cheese sandwiches.