It may be April, but we are still getting light snow a couple days a week and then a mix or 50º-60º weather for the rest of the week. It is a strange season, for sure! Every time it hits even 45º, I get excited for the garden to start, partially because my seeds are growing so well in the basement and I'm antsy to transplant and the other reason is that I can already see my chives and garlic coming up so nicely! Both plants are already about 6-7 inches tall. This is my first year planting garlic and I can't wait for first harvest!
For me, spring equals garlic scapes and there is nothing better. The thought of scapes got me remembering a bread that I was addicted to last spring. Mix garlic scapes with carbs and I am one happy girl!
Now, if this weather would just cooperate so I can really see my plants grow, we're in business. Until then, I think I'll be making a loaf with fresh garlic and some chives that I have in the freezer from last season.
If you love scapes too, don't forget to try some Garlic Scapes Hummus or Garlic Scapes Pesto this season!
Garlic Scapes Pull-Apart BreadMakes one loaf
Bread Ingredients:1 c milk
1/2 c mozzarella cheese
3 c bread flour
2 t organic cane sugar
1 1/2 r dried oregano
1 r salt
1 r active dry yeast
Garlic Butter Mixture:1/4 c butter, melted
Diced garlic or chopped garlic scapes to taste (we like a LOT of garlic flavor!)
1/4 c chive flowers or sliced chives.
Optional: Parmesan cheese for topping.
Add bread ingredients to bread machine and set on dough cycle. If you don't have a bread machine, mix them all together and cover with a towel. Let dough rise until it doubles in size. Punch it down.
When finished, place dough on lightly floured surface and pat to 1/2+ inch thickness. Cut dough into about 32 pieces.
Mix garlic butter together.
Dip dough chunks into the garlic/scape mixture and place them butter-side down in a bread pan. Continue dipping and layering dough with butter side down until all dough is in the pan. If you would like, sprinkle the top with a little parmesan cheese.
Bake at 375º for 15-25 minutes or until it starts turning brown.
Invert onto a serving dish and serve warm (but it's still great cold).