Page 143 - A Literary Holiday Cookbook

Makes 1 (7-inch) loaf

“Abruc stood up and stretched. ‘Ye may do, Lonna, but Garfo Trok ain’t a beast that’s ever
stinted ‘isself when it comes to vittles, particularly nutbread. Why that ole dog’d go to
Hellgates for a loaf!’”
—Loamhedge

The secret to this crave-able, satisfying bread? Roasted garlic. Raw garlic will do in a pinch,
but roasting it first allows the flavors to deepen and introduces a subtle sweetness. This
recipe only uses two cloves, but you can save the rest to spread on toast, mix with mashed
potatoes, or even use with other recipes from this book, such as White Whiskey Baked
Beans with Bacon (page 65) or Leek and Potato Soup with Parsnip and Garlic (page 99).

INGREDIENTS

1 head garlic (if roasting) 2 cloves garlic (if not)
1 teaspoon olive oil

2 cups flour

1 teaspoon salt
1 teaspoon baking soda

2 teaspoons fresh rosemary, finely chopped
½ cup chopped walnuts

1 cup buttermilk

INSTRUCTIONS

1 To roast the garlic, preheat oven to 425°F. Remove most of the

outer skin from the garlic head and slice off the top, cutting far
enough down that all the cloves are exposed. Drizzle the top with

olive oil. Wrap in foil and bake on an ungreased baking sheet for 30

minutes or until golden brown and soft. Use 2 cloves for this recipe.

2 To make the bread, preheat oven to 400°F. Line a baking sheet

with parchment paper and set aside. In a large bowl, stir together
flour, salt, baking soda, and rosemary. Mince garlic and add to the