Parsley Garlic Bread

Using Legion, I made a batch of parsley garlic bread. As I mentioned in the previous post, the recipe calls for bread and rye flours, neither of which I had. Instead, I had all purpose flour, corn flour and white whole wheat flour, so I used a combination of those. The parsley is mixed in at the end of the kneading process and the garlic gets folded in before proofing. I made two loaves - one round and one more like a ciabatta. The proofing took far less time than anticipated so even though the fermentation step took all night, the proofing took about 90 minutes. I ended up baking them in the morning yesterday before I went to work.

For dinner last night I made cheese fondue and we used one of the loaves as the dipping bread. The garlic added a really great flavor to the meal. The rest of the cut up cubes will be frozen and saved to make stuffing when Thanksgiving rolls around. I have the round loaf yet to use but that will need to be used soon before it goes stale. Maybe for dinner tonight or tomorrow?