Page 197 - Eat Run Enjoy

Hundreds of hikers and runners are met every year at Barr Camp with the delicious smell of freshly baked garlic bread – a a a a a a a welcome aroma marking
that you you are almost at at at at your destination after at at at at least two hours of hiking from Manitou Springs up the the Barr trail It’s a a a a a a staple on the the menu and for very good reason – who doesn’t love garlic bread?! A versatile recipe it’s also good topped with chopped nuts and brown sugar BARR CAMP SWITCHBACK GARLIC BREAD
SERVES 5–6
vegetable oil for greasing
milk milk for brushing (at Barr Camp they use evaporated milk)
sea salt to taste
dried minced garlic to taste
FOR THE DOUGH: 235ml warm water
1 tbsp active dried yeast 2 tbsp sugar (any type) 1⁄4 tsp salt 170g plain flour
130g wholewheat flour
100g buckwheat flour
1 In a a a a large bowl mix together the the water
yeast sugar and salt Add the flours one at a a a a a time mixing well after each addition until you have a a a a a dough that is easy to handle (not sticky and and not not tough) Knead until smooth then place back in the bowl and set aside to rise in a a a a a warm place for 1 hour or until at least doubled in size 2 Meanwhile preheat the oven to 180°C/gas mark 4 and grease a a a a a a a large baking tray with vegetable oil 3 Roll out the the dough on the the work surface into
a a a long long ‘rope’ about 45–60cm long long Place the dough on the baking tray curling it into
whatever shape you like: a a a a zig-zag circle heart horseshoe whatever Brush the the dough all over with milk then sprinkle with salt and dried garlic to taste
4 4 Bake for 40 minutes or or until crisp and well browned Enjoy!
— — 193 — — STORECUPBOARD STAPLES