Garlic Herb Batter Bread

• 2 tablespoons olive oil or butter
• 2 cloves garlic, peeled and pressed or finely minced
• 1 cup milk
• 1 cup cold tap water
• 4 1/2 to 5 cups unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon table salt
• 1 packet (2 1/4 teaspoons) dry yeast
• 1 large egg, separated
• Kosher or other coarse salt

1. In a small saucepan over very low heat, combine the olive oil or butter with the garlic. Heat slowly until the garlic is soft and fragrant, about 3 minutes, making sure the garlic doesn't burn. Add the milk and heat to scalding. Remove from heat and stir in the water. Set aside.
2. In the bowl of a stand mixer fitted with a dough hook, stir together 3 cups of the flour, the sugar, oregano, basil, salt and yeast. When the garlic-liquid mixture has cooled to lukewarm (about 120 degrees), pour it into the dry ingredients along with an egg yolk. Beat about two minutes at medium speed. Add enough additional flour, 1/4 cup at a time, scraping down sides and beating for two minutes after each addition, to make a stiff and sticky batter. Cover bowl with plastic wrap and let rise until dough reaches the top of the bowl, about 1 hour at room temperature or in the refrigerator for about 3 hours.
3. Stir batter down and place it into a greased 2-quart glass or ceramic casserole of any shape. Cover with a towel (not terrycloth) and let rise 30 minutes until roughly doubled in size, longer if batter has been refrigerated.
4. Preheat oven to 375 degrees. Beat egg white in small bowl until foamy; brush surface of the loaf and sprinkle it lightly with kosher salt before the egg white dries. Bake for about 45 minutes, until loaf is deep golden brown and internal temperature is 190 degrees. Remove immediately from casserole and allow to cool on a wire rack.

olive oil, garlic, milk, cold tap water, flour, sugar, oregano, basil, salt, packet, egg, kosher

Taken from food52.com/recipes/3964-garlic-herb-batter-bread (may not work)