2 cups of water, 95-110°F
1 tablespoon of yeast, or 2 packages
1 tablespoon of sugar
2½ teaspoon of salt
4 – 8 cups of flour
2 tablespoons of minced garlic
Add all but the flour, and garlic, in a large mixing bowl, and stir. Add flour until it is difficult to stir and pulls from the side of the bowl.
On a flour coated surface knead the dough until it feels stiff, and keeps it’s shape when let go. You may need to add more flour until you reach this stage.
Let the dough rise until double in size. This completely depends on the yeast, temperature, and a few other factors. What I do is draw a circle in the flour that is the doubles size, so there is no guesswork.
Lightly grease 2 loaf pans.
Split the dough into 2 equal size pieces, and roll the bread dough out to about 3/8″ thick and smear the garlic evenly. Roll the dough up and place in the loaf pans.
Let rise again to twice the size, again, before baking.
Preheat oven to 400°F
Bake for 20-35 minutes. The crust will be a golden brown when done.
Let stand for at least 10 minutes before cutting.