Aromatic Garlic Bread with Wholemeal and Polenta Crust

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This bread is my quick solution to making a tasty loaf in a limited time at the end of a hard-working day. Garlic bread is perfect for dinners, picnics, and leftover slices taste great when used for sandwiches or toasted.

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Ingredients:
320-350 ml warm water, 95 to 110 degrees F
15 gr fresh yeast
1 tsp salt
3 Tbsp soft butter
1 tsp garlic powder or 2 cloves of garlic, crushed
500 gr white bread flour
2 tbsp wholemeal flour
2 tbsp polenta
salt, water

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Preparation:

In large bowl, mix water and yeast, let it froth up. Add butter, and garlic, stir. Add bread flour and mix well. Turn dough out onto lightly oiled surface and knead for 10 minutes, adding more bread flour as needed until the dough is elastic and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Shape each dough into a long loaf. Place loaf on a greased baking sheet. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Melt 2 tablespoon of butter. Slice each loaf down the center with a sharp blade. Pour melted butter down the middle of each loaf. Mix wholemeal flour, polenta with water to make pancake like batter and smooth over the risen loaf. Cut the top. Bake at 200-220 degrees for 35-45 minutes or until breads sound hollow when tops are tapped. Remove baking sheet and let cool on rack.

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