---------- Recipe via Meal-Master (tm) v8.03
  Categories: Breads, Garlic
       Yield: 6 servings
       1 x  Garlic Puree (2 Roasted Head)
     1/4 lb Unsalted Butter, Softened
       2 tb (2 pk) Dry yeast
     1/2 c  Warm Water (115-120 degrees)
   2 1/2 c  Warm Water
       2 tb Kosher Salt
   3 1/4 c  Whole Wheat Flour
   3 1/4 c  Unbleached All Purpose Flour
       1 x  Cornmeal
   Cream together the garlic puree and butter.  (This may
   be done days in advance and refrigerated.  Bring to
   room temperature before using). Combine the yeast with
   1/2 cup warm water in large bowl.  Stir with a fork or
   small whisk.  Add an additional 2 1/2 cups water.  Add
   salt.  Stir in the flour, 1 c at a time, beginning
   with the whole wheat.  Use a whisk until the dough
   becomes stiff, then switch to a wooden spoon.  Turn
   the dough onto a well floured work surface.  Knead
   rhythmically for 10 to 15 minutes, until the dough is
   smooth, springy, nonsticky, and elastic.  Add more
   flour as you knead if necessary.  The dough is ready
   if you can poke to fingers into it and the resulting
   indentations spring back.  Cover the dough with a
   cloth and let rest while you wash, dry and generously
   butter the bowl.  Knead the dough a few more turns,
   then form it into a ball and place it in the bowl.
   Turn it to coat with butter.  Cover the bowl and put
   it in a warm, draft-free place until the dough has
   doubled in bulk, about 1 1/2 hours.  It has risen
   sufficiently when you can gently poke a finger into
   the dough and the hole reamins.  (Don't poke too
   enthusiastically or the dough will collapse.)  When
   doubled, flour your fist and punch the dough down.
   Knead it a few times and then let it rest. Sprinkle 1
   large or 2 small baking sheets with a liberal amount
   of cornmeal.  Divide the dough into 3 equal parts.
   While you work with 1 piece, keep the other 2 covered.
   Flour your work surface.  With a rolling pin, roll
   each piece of dough into a rectangle approximately
   14-inches long X 7-inches wide.  Spread it with
   softened garlic butter.  Roll the long edge toward the
   opposite long edge, as if you were rolling up a rug.
   Pinch ends closed.  Place loves on the baking sheets.
   With a sharp knife or razor blade, slash the loves
   lightly at 2-inch intervals.  Cover with a cloth and
   place in a warm draft-free place to rise until
   doubled, about 1/2 hour.  Meanwhile preheat oven to
   400 degrees F.  Bake for 35 to 40 minutes with a pan
   of boiling water on the oven floor.  Spray loaves with
   water several times during the baking process.  (This
   helps the bread form a thick crusty shell.)  To test
   for doneness, rap the loaf with your knuckles.  The
   loaf should sound hollow.  Cool on wire racks, but the
   loaves are delicious eaten warm right out of the oven.