Malunggay garlic baguette

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

Recipe:

1. Boil malunggay leaves in water for 5 minutes.

2. Separate ¼ cup malunggay water. Set aside.

3. Cool down and put the remaining malunggay mixture into food processor and run for a few seconds, just to crush leaves. 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. Add in the butter while kneading the dough.

8. Transfer dough to greased bowl and let it rise for 30 minutes or until double in bulk.

9. Punch down dough then divide into five portions.

10. Shape into baguette rolls then put in greased French bread pans.

11. Let it rise until double in bulk.

12. Bake in a preheated oven 375°F/190°C for 25-30 minutes or until golden brown.