¼ lb soft, unsalted butter

2 tbsp dry yeast

½ cup warm water

2 ½ cups warm water

2 tbsp kosher salt

3/14 ungbleached whole wheat flour

3 1/4 cup unbleached whole purpose flour

Optional but recommended: Cooking.com:: Dough Enhancer for Bread (Breads &

Bread Mixes)

cornmeal

Prepare garlic puree and cream it with the butter (

Garlic Puree, made from two roasted heads of garlic

).  Bring to room temperature if refrigerated.

Mix yeast with ½ cup warm water. Add additional 2/1/2 cups warm water. Add

kosher salt.

Stir in the flour, a bit at a time. Start with the wheat flour, then add

unbleached flour. When mixed, turn onto a floured surface and knead for 10

or 15 minutes. Dough should be smooth and elastic, and indentations will

remain if you poke the dough with your finger. Add flour while kneading if

required.

Cover and let rest for a few minutes. Knead the dough a few more times, then

turn into a fresh, buttered bowl. Turn it to coat with the butter.

Cover, and allow to rise until doubled in bulk. When doubled, punch down

with floured hands.

Sprinkle a baking sheet generously with cornmeal. Use two baking sheets if

they are small.

Now you are ready to shape the dough for recipe garlic bread. Divide it into

three equal parts. Cover the two pieces that you are not working with.

Taking a rolling pin, roll each dough ball into a rectangle that is about

14″ by 7″. Spread the rectangle with the garlic butter. Roll the long edge

towards the opposite edge, as if making a jelly roll. Pinch ends closed.

Place on baking sheets, then slash the loaves lightly at two-inch intervals.

Preheat oven to 400 degrees F., and place pan of boiling water on the oven

floor. Bake recipe garlic bread for 35 or 40 minutes. During this time,

spray the bread with water periodically.

The bread will sound hollow when it is done. Cool on wire racks, or eat

recipe garlic bread while still warm.