recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
large garlic cloves, halved lengthwise
1/2 cup olive oil
3 (1/4 oz) packages active dry yeast
2 1/4 cups warm water (95°F to 105°F)
7 cups all-purpose flour, plus additional if
1 tablespoon table salt
1 tablespoon coarsely chopped fresh rosemary
Coarse salt for sprinkling
Freshly ground black pepper for sprinkling
garlic and oil in a very small metal bowl and
set on a baking sheet. Bake in lower third of
oven 1 hour. Cool on a rack 30 minutes. Pour
oil through a small sieve into another bowl
and discard garlic.
together yeast and warm water in bowl of a standing
electric mixer and let stand 5 minutes, or until
creamy. Stir 1/3 cup garlic oil into yeast mixture.
Whisk together 7 cups flour and table salt and
stir half of flour into yeast mixture. Fit mixer
with dough-hook attachment. Add remaining flour
and mix on low speed 3 minutes, or until dough
pulls away from side of bowl, adding more flour
dough with dough hook on medium-high speed,
scraping down hook and side of bowl as needed,
5 minutes, or until dough is soft and slightly
sticky. Transfer dough to a large oiled bowl,
turning with floured hands to coat with oil.
Cover bowl with plastic wrap and let dough rise
in a warm place until doubled in bulk, about
a 17 x 11 inch baking pan with some of garlic
oil. Gently press dough into pan, allowing dough
to rest 5 minutes if difficult to work with.
Cover dough with oiled plastic wrap and let
rise in a warm place until doubled in bulk,
about 30 minutes.
indentations in dough at 1 inch intervals with
oiled fingertips. Drizzle with remaining garlic
oil and sprinkle with rosemary, coarse salt,
in lower third of oven until deep golden on
top and pale golden on bottom, 25 to 30 minutes.
Transfer bread to a rack and serve warm or at
a 17 x 11 inch loaf