Makes 1 loaf
Ingredients:
2 whole heads of garlic
1 to 2 tablespoons olive oil
½ teaspoon each kosher salt and black pepper for the garlic
2¼ cups all-purpose flour
2 teaspoons Clabber Girl baking powder
½ teaspoon Clabber Girl baking soda
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh rosemary leaves
1 teaspoon kosher salt
2 eggs
1¼ cups buttermilk
5 ounces shredded Gruyere cheese
2 ounces shredded Asiago cheese
Directions:
- Heat oven to 350 degrees. Trim about ¼ inch from the top of the garlic bulbs and place each one stem-side down on a separate 6-inch square of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Bring corners of aluminum foil up to form a pouch around each bulb; bunch together to seal. Place directly on an oven rack and roast for 40 to 50 minutes or until garlic bulbs are tender and golden brown. Let cool slightly, then squeeze cloves gently from the skins. Place in bowl and set aside. (Note: This can be done 1 to 2 days in advance.)
- Lightly spray the inside of a 9-by-5-inch loaf pan with non-stick spray.
- In a large bowl, combine all-purpose flour, baking powder, baking soda, fresh herbs and salt. In a separate bowl, whisk together the eggs and buttermilk. Form a well in the middle of the dry ingredients, pour in the wet ingredients and mix until just combined. Gently fold in the cheeses and roasted garlic cloves.
- Pour the batter into the prepared bread pan and bake for 45 to 50 minutes, or until a toothpick inserted in the bread comes out clean.
— Chef Brittany Molinder, reprinted with permission from Clabber Girl Corporation, www.clabbergirl.com
