7tablespoonsCalivirgin Guilty Garlic olive oilreserve 1 for coating the pan
3/4cupmashed potatoes(can be left-overs or fresh frozen mashed)
3/4cuphot water100 degrees
16tablespoonsCalivirgin Guilty Garlic olive oil
1cupParmesan cheesegrated finely
1cupsharp cheddar cheesegrated
1 1/2teaspoonsblack pepper
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Start this bread the evening before serving. Measure and place in the bowl of an electric mixer fitted with a bread hook, the flour, ½ cup of the Parmesan cheese, brown sugar, garlic powder, Yeast, and salt. In a separate bowl, place the Calivirgin Guilty Garlic Oil, the mashed potatoes, Water, and egg plus the Yolk. Blend together. With the mixer running slowly, incorporate the liquid in to the dry ingredients. Increase the speed and mix until the bread dough comes together.
Turn bread dough out onto a very lightly floured surface and knead until bread is smooth. Turn dough into a greased bowl, cover with plastic wrap and let rest at room temperature for an about an hour. Punch the dough down and then place back in the bowl and refrigerate overnight.
In the morning, remove the bread from the refrigerator, and let come to room temperature for about an hour. In a covered oven-proof dish, place 8 ounces of the Calivirgin Garlic oil and about 6 cloves of garlic and roast at 300° for 1 hour. Set aside to cool.
When the bread dough has come to room temperature, divide into 4 equal parts, then divide each portion again into 6 parts. You should have 24 equal parts. Roll each of the parts into balls and set aside covered with plastic wrap while making the topping.
Preheat the oven to 375°. Mince the cooled roasted garlic and place in a small bowl and then add the roasting oil. Place the grated Parmesan
Cheese and the Sharp Cheddar Cheese and the Pepper in another small bowl and toss.
Coat one by one the balls of dough, first in the oil and then coat with the cheese mix. Place each ball in the prepared tube pan, till all are arranged evenly. Any addition leftover oil and cheese mix drizzle on top of the bread.
Bake at 375° for 35 to 40 minutes, or an internal temperature of 200°. Cool 10 minutes, then turn the bread out onto a clean cutting board and let rest until ready to serve.