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Old 11-29-2006, 11:40 AM   #1
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Breadmaking question

Hi,
Can someone please tell me the right way to add chunks of roasted garlic to homemade bread? When and how?
Thanks!
LindaB

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Old 11-29-2006, 11:57 AM   #2
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I'd add it in during the first mixing/kneading.
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Old 11-29-2006, 12:26 PM   #3
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I'd say it all depends upon how you are making the bread. If you're doing it by hand, I wouldn't incorporate the garlic until after the first rise, when you punch it down and knead it again.

If you're doing it in an electric bread machine, I have no experience with those, but I'd advise to follow the instructions that come with the machine.
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Old 11-29-2006, 01:57 PM   #4
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Quote:
Originally Posted by Andy M.
I'd add it in during the first mixing/kneading.
Thanks for the input!
LindaB
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Old 11-29-2006, 01:59 PM   #5
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Quote:
Originally Posted by ChefJune
I'd say it all depends upon how you are making the bread. If you're doing it by hand, I wouldn't incorporate the garlic until after the first rise, when you punch it down and knead it again.

If you're doing it in an electric bread machine, I have no experience with those, but I'd advise to follow the instructions that come with the machine.
I'm doing it by hand as I have no experience with a breadmaker, either...and I don't think it would be near as much fun! Thanks for your help!
LindaB
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Old 11-29-2006, 02:07 PM   #6
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Yes, if making it by hand; add the roasted garlic (onions work too) and if you want some Parmesan cheese in the last (second) kneading.
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Old 11-29-2006, 03:23 PM   #7
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Quote:
Originally Posted by Andy M.
I'd add it in during the first mixing/kneading.
This is my thought as well.

I don't make real complicated bread so I'm not familiar with a second knead. Certainly some stretching and shaping but not kneading. ChefJune or Shunka, can you elaborate any more, or point me toward an explanation of the step.
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Old 11-29-2006, 03:48 PM   #8
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Skillet, that second rise usually takes place in the pan, in preparation for baking. I would add the garlic just after I punched the air out of the dough after the first rise, and before I divided the dough to shape the loaves.

Shunka, some Parmesan sounds tasty, as well!
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Old 11-29-2006, 04:47 PM   #9
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ChefJune is right in her way of explaining it better!! Try the Parmesan with either the garlic and/or onions, makes a very tasty toast!!
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Old 11-29-2006, 04:48 PM   #10
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Right before shaping and the final rise.
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