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Garlic in bread
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KenK
Mar 15, 2012, 1:49:45 PM3/15/12
to
I posted about this problem some time ago but nothing then helped. Perhaps
there are some new posters here now.
How can I get the taste of garlic, which I love, in my bread machine bread?
Problem I have is if I add a TBS or so of powdered garlic I can't taste it.
If I add anough to taste - twice or more that amount, the bread that
normally rises well rises very poorly. Adding gluten doesn't seem to help.
Maybe a TBS per cup of flour not enough? I use King Arthur bread flour
which normally doesn't need added gluten. Maybe minced garlic? Suggestions?
I've tried this in several different bread recipes that work well
otherwise.
Same problem with cheese. I usually use grated parmesan.
TIA
--
"Experience is something you don't get until
just after you need it." Steven Wright
there are some new posters here now.
How can I get the taste of garlic, which I love, in my bread machine bread?
Problem I have is if I add a TBS or so of powdered garlic I can't taste it.
If I add anough to taste - twice or more that amount, the bread that
normally rises well rises very poorly. Adding gluten doesn't seem to help.
Maybe a TBS per cup of flour not enough? I use King Arthur bread flour
which normally doesn't need added gluten. Maybe minced garlic? Suggestions?
I've tried this in several different bread recipes that work well
otherwise.
Same problem with cheese. I usually use grated parmesan.
TIA
--
"Experience is something you don't get until
just after you need it." Steven Wright
KingOfGlop
Mar 15, 2012, 4:22:43 PM3/15/12
to
flavour roast a head of garlic for each 500 g flour at 190C for
about 45 mins to 1 hour or until the cloves are REALLY soft. then just
squeeze the soft garlic paste out of the cloves and into the flour.
Cheese can definitely interfere with the structure of bread if used
in large amounts. Eggs added to the mix seem to stabilise the crumb's
structure.
Love
John
Janet Bostwick
Mar 22, 2012, 2:25:53 AM3/22/12
to
On 15 Mar 2012 17:49:45 GMT, KenK <inv...@invalid.com> wrote:
>I posted about this problem some time ago but nothing then helped. Perhaps
>there are some new posters here now.
>
>How can I get the taste of garlic, which I love, in my bread machine bread?
>Problem I have is if I add a TBS or so of powdered garlic I can't taste it.
>If I add anough to taste - twice or more that amount, the bread that
>normally rises well rises very poorly. Adding gluten doesn't seem to help.
>Maybe a TBS per cup of flour not enough? I use King Arthur bread flour
>which normally doesn't need added gluten. Maybe minced garlic? Suggestions?
>I've tried this in several different bread recipes that work well
>otherwise.
>
>Same problem with cheese. I usually use grated parmesan.
>
>TIA
Garlic is antibactirial, antifungal and anti viral. It will restrict
>I posted about this problem some time ago but nothing then helped. Perhaps
>there are some new posters here now.
>
>How can I get the taste of garlic, which I love, in my bread machine bread?
>Problem I have is if I add a TBS or so of powdered garlic I can't taste it.
>If I add anough to taste - twice or more that amount, the bread that
>normally rises well rises very poorly. Adding gluten doesn't seem to help.
>Maybe a TBS per cup of flour not enough? I use King Arthur bread flour
>which normally doesn't need added gluten. Maybe minced garlic? Suggestions?
>I've tried this in several different bread recipes that work well
>otherwise.
>
>Same problem with cheese. I usually use grated parmesan.
>
>TIA
the yeast growth. The most successful bread that I have eaten
contains whole garlic cloves in the dough. This topic has been
discussed here before with, to my knowledge, no clear answer. I've
wondered whether you incorporate raw, whole garlic cloves in the dough
and depend upon the baking of the dough to cook them. I think I would
try to knead the cloves into the dough after the first rise just
before shaping. That doesn't help you since you are using a bread
machine.
Anyway, I think your problem with the garlic powder is that the powder
is distributed throughout the dough and has the time to hydrate and
inhibit the yeast growth. I think the way around this is whole, raw
garlic cloves. I haven't had the opportunity to try this out for
myself, so you would be doing us all a favor by doing a test run for
the group.
Janet
Martin Eastburn
Mar 22, 2012, 7:56:29 PM3/22/12
to
As one who is allergic to Garlic - it contains Sulfite and other sulfur
products. Sulfur is deadly on many things. My family tree comes from
the Eastern section of England and Norway. It wasn't in the diet and
causes problems when it is.
Martin
products. Sulfur is deadly on many things. My family tree comes from
the Eastern section of England and Norway. It wasn't in the diet and
causes problems when it is.
Martin
KenK
Mar 23, 2012, 1:20:46 PM3/23/12
to
Janet Bostwick <nos...@cableone.net> wrote in
news:nkglm7dmm4j91s5ff...@4ax.com:
I'll pick up some garlic cloves when I go grocery shopping tomorrow and
try a few in my next loaf. I usually use about three cups flour. Two
cloves? Three? Suggestions?
TIA
Ken
news:nkglm7dmm4j91s5ff...@4ax.com:
try a few in my next loaf. I usually use about three cups flour. Two
cloves? Three? Suggestions?
TIA
Ken
Martin Eastburn
Mar 23, 2012, 10:04:49 PM3/23/12
to
I'd Roast them - golden brown - then finely chop - and
and at the last punch down - when nuts and other items are to be added.
Flavor to be there - most of the hot sulfur boiled off. Yeast mostly
grown - one last rise.
Martin
and at the last punch down - when nuts and other items are to be added.
Flavor to be there - most of the hot sulfur boiled off. Yeast mostly
grown - one last rise.
Martin
Motzarella
Mar 24, 2012, 5:39:34 PM3/24/12
to
"Janet Bostwick" wrote in message
news:nkglm7dmm4j91s5ff...@4ax.com...
flavor without the sharpness. I have found the best solution for me is to
first roast the garlic. I usually buy my peeled garlic at Costco. Cut each
clove in half and place in a small saucepan, filled with a quarter cup of
olive oil. Let simmer as low as you can until they are soft. Remove the
cloves from the pan and let cool. Reserve the oil for other uses.
Alan
KenK
Mar 25, 2012, 9:17:01 AM3/25/12
to
know tomorrow how it works out.
KenK
Mar 26, 2012, 12:56:47 PM3/26/12
to
KenK <inv...@invalid.com> wrote in news:XnsA0213FEFB4957invalidcom@
130.133.4.11:
Didn't work. A couple of garlic globs. Faint, if any, garlic taste. Not
worth it.
Ken
130.133.4.11:
worth it.
Ken
graham
Mar 26, 2012, 2:34:00 PM3/26/12
to
"KenK" <inv...@invalid.com> wrote in message
news:XnsA022652DAD...@130.133.4.11...
Janet Bostwick
Mar 26, 2012, 3:07:26 PM3/26/12
to
method of pan roasting the garlic and use both the garlic and oil in
the recipe. Did the bread rise o.k. with the garlic in pieces instead
of using garlic powder? If so, go back and try a slightly different
approach. Ask Alan how he does his garlic bread.
Janet
Ophelia
Mar 26, 2012, 3:57:53 PM3/26/12
to
"graham" <g.st...@shaw.ca> wrote in message
news:rE2cr.40791$%P4.1...@newsfe05.iad...
oil on it to eat!
--
http://www.shop.helpforheroes.org.uk/
graham
Mar 26, 2012, 6:28:24 PM3/26/12
to
"Ophelia" <Oph...@Elsinore.me.uk> wrote in message
news:9tc03r...@mid.individual.net...
roasted them then spread the resulting paste onto some bread {:-)
Graham
Message has been deleted
Motzarella
Mar 27, 2012, 1:53:12 AM3/27/12
to
"Janet Bostwick" wrote in message
The best way that I can reply to that is to remember one thing. What is the
scent flavor that you are seeking. A good garlic bagel has a hint of garlic
in it. Anymore, and the question is have you turned it into a garlic bread
to accompany spaghetti.
In my bagels, I make both onion and garlic. I roast both before using them
in the dough. Add a bit of the impregnated oil as well. So, when you bite
into your bread, you get a sense of the flavor, not THE flavor.
Alan
Motzarella
Mar 27, 2012, 1:55:30 AM3/27/12
to
"Leon Manfredi" wrote in message
news:tg62n7196hvqn43v8...@4ax.com...
On Sat, 24 Mar 2012 14:39:34 -0700, "Motzarella" <alz...@frontier.com>
wrote:
get
the best tasting garlic bread ever,was to after toasting (still warm), was
to
take a clove of garlic, peeled or unpeeled for better gripping, between you
thumb and forefinger, and rub it across the just toasted bread...
Perhaps, if what you want is to accompany spaghetti. If you want the raw
flavor added to the bread, not the dough. There is a huge difference.
Alan
Ophelia
Mar 27, 2012, 3:47:23 AM3/27/12
to
news:b46cr.10061$Ce4...@newsfe21.iad...
--
http://www.shop.helpforheroes.org.uk/
>
>> After all this I think I would make some good bread and spread garlic and
>> oil on it to eat!
>
> On Saturday I included a few whole garlic cloves with the taters when i
> roasted them then spread the resulting paste onto some bread {:-)
> Graham
THAT sounds like a keeper :))))
>> After all this I think I would make some good bread and spread garlic and
>> oil on it to eat!
>
> On Saturday I included a few whole garlic cloves with the taters when i
> roasted them then spread the resulting paste onto some bread {:-)
> Graham
--
http://www.shop.helpforheroes.org.uk/
Janet Bostwick
Mar 27, 2012, 8:24:32 AM3/27/12
to
On Mon, 26 Mar 2012 20:57:53 +0100, "Ophelia" <Oph...@Elsinore.me.uk>
wrote:
>
>"graham" <g.st...@shaw.ca> wrote in message
>news:rE2cr.40791$%P4.1...@newsfe05.iad...
>>
>> "KenK" <inv...@invalid.com> wrote in message
>> news:XnsA022652DAD...@130.133.4.11...
snip
we get what we want ;o)
Janet
wrote:
>
>"graham" <g.st...@shaw.ca> wrote in message
>news:rE2cr.40791$%P4.1...@newsfe05.iad...
>>
>> "KenK" <inv...@invalid.com> wrote in message
>> news:XnsA022652DAD...@130.133.4.11...
>>>>
>>>> A loaf is baking now with three large raw garlic cloves. I'll let you
>>>> know tomorrow how it works out.
>>>>
>>>>
>>>>
>>> Didn't work. A couple of garlic globs. Faint, if any, garlic taste. Not
>>> worth it.
>>>
>> So why not follow all the advice you've been given here?
>
>After all this I think I would make some good bread and spread garlic and
>oil on it to eat!
But O, that's not what this group is all about. We experiment until
>>>> A loaf is baking now with three large raw garlic cloves. I'll let you
>>>> know tomorrow how it works out.
>>>>
>>>>
>>>>
>>> Didn't work. A couple of garlic globs. Faint, if any, garlic taste. Not
>>> worth it.
>>>
>> So why not follow all the advice you've been given here?
>
>After all this I think I would make some good bread and spread garlic and
>oil on it to eat!
we get what we want ;o)
Janet
Ophelia
Mar 27, 2012, 9:20:38 AM3/27/12
to
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:m8c3n7l7pbshucfuq...@4ax.com...
--
http://www.shop.helpforheroes.org.uk/
KenK
Mar 27, 2012, 1:22:08 PM3/27/12
to
Janet Bostwick <nos...@cableone.net> wrote in
news:0ef1n710rf7q3f2k1...@4ax.com:
> If so, I think I would try Alan's
> method of pan roasting the garlic and use both the garlic and oil in
> the recipe.
> Did the bread rise o.k. with the garlic in pieces instead
> of using garlic powder?
> If so, go back and try a slightly different
> approach. Ask Alan how he does his garlic bread.
> Janet
>
Serene Vannoy
May 27, 2012, 3:08:50 PM5/27/12
to
On 03/15/2012 10:49 AM, KenK wrote:
> I posted about this problem some time ago but nothing then helped. Perhaps
> there are some new posters here now.
>
> How can I get the taste of garlic, which I love, in my bread machine bread?
> Problem I have is if I add a TBS or so of powdered garlic I can't taste it.
> If I add anough to taste - twice or more that amount, the bread that
> normally rises well rises very poorly. Adding gluten doesn't seem to help.
> Maybe a TBS per cup of flour not enough? I use King Arthur bread flour
> which normally doesn't need added gluten. Maybe minced garlic? Suggestions?
> I've tried this in several different bread recipes that work well
> otherwise.
I read that garlic inhibits yeast growth, so I stopped trying to put
> I posted about this problem some time ago but nothing then helped. Perhaps
> there are some new posters here now.
>
> How can I get the taste of garlic, which I love, in my bread machine bread?
> Problem I have is if I add a TBS or so of powdered garlic I can't taste it.
> If I add anough to taste - twice or more that amount, the bread that
> normally rises well rises very poorly. Adding gluten doesn't seem to help.
> Maybe a TBS per cup of flour not enough? I use King Arthur bread flour
> which normally doesn't need added gluten. Maybe minced garlic? Suggestions?
> I've tried this in several different bread recipes that work well
> otherwise.
garlic directly into the dough, but I bake all my bread-machine-kneaded
bread in the oven, anyway, so it's easy to add garlic at the end. My
favorite lately was this:
http://www.momfoodproject.com/2011/12/08/garlic-herb-monkey-bread/
>
> Same problem with cheese. I usually use grated parmesan.
cuts the strings of gluten, so I add it after the "add stuff" beep goes
off, and don't have any problems.
Serene
--
My food blog: http://www.momfoodproject.com
My small-press literary magazine: http://42magazine.com
Martin Eastburn
May 27, 2012, 11:57:58 PM5/27/12
to
Garlic contains a great deal of Sulfur chemicals and the chemical
reactions abound. That is also very dangerous to those with one kidney.
The kidney's produces enzymes that process or digest. When the kidney
runs out of said enzyme needed, the sulfur attacks the kidney and blood
vessels. (Think DI-alysis and stroke / aneurism.
No doubt it makes stuff taste better but it isn't cooking. It is taking
the fast way out and the 30 minute meal, not an hour or two
that spices take to simmer to life the same taste (or like).
Yes - I'm short of enzymes - I got this from both parents. And it is
life changing once your start to kill off parts of you.
Older folk are also in trouble - they have paid the rate for many years.
Yellow and thus Green dyes used in food contain Sulfur radicals. -
What I lost thus far - all in one night - no more cheese and no more
cocoa or chocolate and more. Over dosed at my 42 birthday party pushed
me over the edge.
Be careful out there. Some water supplies have it within.
Martin
reactions abound. That is also very dangerous to those with one kidney.
The kidney's produces enzymes that process or digest. When the kidney
runs out of said enzyme needed, the sulfur attacks the kidney and blood
vessels. (Think DI-alysis and stroke / aneurism.
No doubt it makes stuff taste better but it isn't cooking. It is taking
the fast way out and the 30 minute meal, not an hour or two
that spices take to simmer to life the same taste (or like).
Yes - I'm short of enzymes - I got this from both parents. And it is
life changing once your start to kill off parts of you.
Older folk are also in trouble - they have paid the rate for many years.
Yellow and thus Green dyes used in food contain Sulfur radicals. -
What I lost thus far - all in one night - no more cheese and no more
cocoa or chocolate and more. Over dosed at my 42 birthday party pushed
me over the edge.
Be careful out there. Some water supplies have it within.
Martin
graham
May 28, 2012, 12:04:54 AM5/28/12
to
"Martin Eastburn" <lion...@consolidated.net> wrote in message
news:bJCwr.347304$%Q3.1...@en-nntp-15.dc1.easynews.com...
> Garlic contains a great deal of Sulfur chemicals and the chemical
> reactions abound. That is also very dangerous to those with one kidney.
> The kidney's produces enzymes that process or digest. When the kidney
> runs out of said enzyme needed, the sulfur attacks the kidney and blood
> vessels. (Think DI-alysis and stroke / aneurism.
>
> No doubt it makes stuff taste better but it isn't cooking. It is taking
> the fast way out and the 30 minute meal, not an hour or two
> that spices take to simmer to life the same taste (or like).
>
> Yes - I'm short of enzymes - I got this from both parents. And it is
> life changing once your start to kill off parts of you.
>
> Older folk are also in trouble - they have paid the rate for many years.
>
> Yellow and thus Green dyes used in food contain Sulfur radicals. -
>
> What I lost thus far - all in one night - no more cheese and no more cocoa
> or chocolate and more. Over dosed at my 42 birthday party pushed me over
> the edge.
>
> Be careful out there. Some water supplies have it within.
>
> Martin
>
>
Don't forget to put on your tin foil hat!
> reactions abound. That is also very dangerous to those with one kidney.
> The kidney's produces enzymes that process or digest. When the kidney
> runs out of said enzyme needed, the sulfur attacks the kidney and blood
> vessels. (Think DI-alysis and stroke / aneurism.
>
> No doubt it makes stuff taste better but it isn't cooking. It is taking
> the fast way out and the 30 minute meal, not an hour or two
> that spices take to simmer to life the same taste (or like).
>
> Yes - I'm short of enzymes - I got this from both parents. And it is
> life changing once your start to kill off parts of you.
>
> Older folk are also in trouble - they have paid the rate for many years.
>
> Yellow and thus Green dyes used in food contain Sulfur radicals. -
>
> What I lost thus far - all in one night - no more cheese and no more cocoa
> or chocolate and more. Over dosed at my 42 birthday party pushed me over
> the edge.
>
> Be careful out there. Some water supplies have it within.
>
> Martin
>
>
Martin Eastburn
May 28, 2012, 8:10:36 PM5/28/12
to
H2S will eat through your tin foil hat.
It defoliates steel and Iron pipes causing them to spring into 1000 cuts
and fail when needed.
Martin
It defoliates steel and Iron pipes causing them to spring into 1000 cuts
and fail when needed.
Martin
Boron Elgar
May 29, 2012, 9:40:57 AM5/29/12
to
On Mon, 28 May 2012 19:10:36 -0500, Martin Eastburn
<lion...@consolidated.net> wrote:
>H2S will eat through your tin foil hat.
>
>It defoliates steel and Iron pipes causing them to spring into 1000 cuts
>and fail when needed.
Right and water, the ultimate solvent, kills a lot of people every
<lion...@consolidated.net> wrote:
>H2S will eat through your tin foil hat.
>
>It defoliates steel and Iron pipes causing them to spring into 1000 cuts
>and fail when needed.
year. In fact, even LACK of water kills people.
Boron
Hankjam
May 29, 2012, 4:15:37 PM5/29/12
to
Hj
cshenk
Jun 9, 2012, 3:17:21 PM6/9/12
to
Serene Vannoy wrote in alt.bread.recipes:
Same here. Especially on the garlic so instead I mince some garlic and
mix it with softened butter then use that to get my garlic fix.
--
mix it with softened butter then use that to get my garlic fix.
--
jamesti...@yahoo.com
Oct 24, 2012, 11:14:20 AM10/24/12
to
On Monday, 28 May 2012 11:57:58 UTC+8, Martin Eastburn wrote:
> Garlic contains a great deal of Sulfur chemicals and the chemical
>
> reactions abound. That is also very dangerous to those with one kidney.
>
> The kidney's produces enzymes that process or digest. When the kidney
>
> runs out of said enzyme needed, the sulfur attacks the kidney and blood
>
> vessels. (Think DI-alysis and stroke / aneurism.
>
>
>
> No doubt it makes stuff taste better but it isn't cooking. It is taking
>
> the fast way out and the 30 minute meal, not an hour or two
>
> that spices take to simmer to life the same taste (or like).
>
>
>
> Yes - I'm short of enzymes - I got this from both parents. And it is
>
> life changing once your start to kill off parts of you.
>
>
>
> Older folk are also in trouble - they have paid the rate for many years.
>
>
>
> Yellow and thus Green dyes used in food contain Sulfur radicals. -
>
>
>
> What I lost thus far - all in one night - no more cheese and no more
>
> cocoa or chocolate and more. Over dosed at my 42 birthday party pushed
>
> me over the edge.
>
>
>
> Be careful out there. Some water supplies have it within.
>
>
>
> Martin
>
>
I didn't know about that garlic-kidney connection. Will google to find out more. I thought garlic was good for health. Now, I'm not so sure. Everything in moderation.
> Garlic contains a great deal of Sulfur chemicals and the chemical
>
> reactions abound. That is also very dangerous to those with one kidney.
>
> The kidney's produces enzymes that process or digest. When the kidney
>
> runs out of said enzyme needed, the sulfur attacks the kidney and blood
>
> vessels. (Think DI-alysis and stroke / aneurism.
>
>
>
> No doubt it makes stuff taste better but it isn't cooking. It is taking
>
> the fast way out and the 30 minute meal, not an hour or two
>
> that spices take to simmer to life the same taste (or like).
>
>
>
> Yes - I'm short of enzymes - I got this from both parents. And it is
>
> life changing once your start to kill off parts of you.
>
>
>
> Older folk are also in trouble - they have paid the rate for many years.
>
>
>
> Yellow and thus Green dyes used in food contain Sulfur radicals. -
>
>
>
> What I lost thus far - all in one night - no more cheese and no more
>
> cocoa or chocolate and more. Over dosed at my 42 birthday party pushed
>
> me over the edge.
>
>
>
> Be careful out there. Some water supplies have it within.
>
>
>
> Martin
>
>
Patrick
Nov 11, 2012, 6:27:37 PM11/11/12
to
>>
> I didn't know about that garlic-kidney connection. Will google to find
> out more. I thought garlic was good for health. Now, I'm not so sure.
> Everything in moderation.
>
powder, gives that good old coffee shop taste.
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