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Jalapeño-Corn-Beer Quick Bread
Gilroy, California, Garlic Bread
- 1 package (2 1/2 teaspoons) active dry yeast
- 1/4 cup warm water
- 1 cup cottage cheese (preferably small curd), warmed
- 6 cloves garlic, finely chopped
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 2 teaspoons sugar
- 1 teaspoon garlic or onion salt
- 1/2 teaspoon baking soda
- 2 1/2 cups all-purpose flour
Gilroy, California, is the garlic capital of the universe—the only place where you can hang a steak outside on a clothesline to marinate in the garlic fumes from nearby fields and processing plants. This bread is loaded with garlic flavor, has a wonderful consistency, and is guaranteed to keep vampires away.
- 1Soften the yeast in the water in a large bowl.
- 2Add the cottage cheese, garlic, egg, oil, oregano, sugar, salt, and baking soda and stir well.
- 3Add the flour to the mixture, blend well, and put in a warm place to rise, loosely covered, until doubled in size.
- 4Stir the dough down and turn out into a well-greased, 2-quart casserole dish. Let rise for another 30 minutes. Preheat the oven to 350°F.
- 5Bake the bread for 40 minutes, or until the top is lightly browned, then let rest for 10 minutes. Slice and serve warm.
Note: If you wish, you can add some chopped fresh parsley, savory, or basil (1/2 teaspoon each) for a tasty garlic-herb bread.