Malunggay Garlic Baguette

INGREDIENTS

50 grams Malunggay leaves
1 ¾ cups water
1 tablespoon yeast
¼ cup water (from the boiled malunggay water)
1 teaspoon salt
2 tablespoons honey
3 tablespoons molasses
30 grams garlic, minced
3 cups LFM Bread Flour
1-1 ½ cups MAYA All-Purpose Flour
½ cup powdered milk
¼ cup melted butter

PROCEDURE

I.

1. Boil malunggay leaves in water for 5 minutes.
2. Separate ¼ cup malunggay
   water. Set aside.
3. Cool down and crush the remaining malunggay mixture using food processor (run for a few seconds). Set
   aside.
4. Dissolve yeast in ¼ cup warm malunggay water.
5. In a bowl,
   combine the rest of malunggay water, salt, honey, molasses, garlic,
   flours and powdered milk.
6. Stir in dissolved yeast.
7. Mix well then knead
   until smooth and elastic.
8. Add in the butter while kneading the dough.

II.

1. Transfer dough to greased bowl and let it rise for 30 minutes or until
   double in bulk.
2. Punch down dough then divide into five portions.
3. Shape into baguette rolls then put in greased French bread pans.
4. Let
   it rise until double in bulk.
5. Bake in a preheated oven 375°F/190°C for
   25-30 minutes or until golden brown.