6 heads garlic
2 Tbsp. extra virgin olive oil
salt and pepper to taste
Remove outer skin of garlic heads and cut tops 1/4 inch so that the cloves are exposed.
Put cut side up in small ovenproof lowercase, drizzle with olive oil, season with salt and pepper and cover with foil.
Bake at 325 for 1 1/2 hours, then remove. Cloves should be soft and spreadable. Serve with toasted crusty bread and brie cheese or use as an ingredient in other recipes.
1 pkg. active yeast
1 1/4 cups warm water
1/2 cup olive oil
3 to 3 1/2 cups flour
1 tsp. salt
Soften yeast in water.
Stir in the oil, then the flour and alt.
Knead til dough is smooth and elastic, 15 to 20 minutes.
Put dough in oiled bowl and cover with plastic wrap. Refrigerate for 1 hour.
Divide dough into 4 pieces. Roll each piece into a 6 inch circle. Stretch each circle another 2 inches by hand.