1 tbsp. unsalted butter
10 garlic cloves, minced
1 1/2 c. milk
1 lg. egg, room temperature
2 tbsp. olive oil or melted unsalted butter
2 tsp. salt
1 pkg. active dry yeast
1 c. whole wheat flour
3 3/4 c. unbleached white flour
Cornmeal for dusting pan
1 egg beaten with 1 tbsp. milk

Melt 1 tablespoon butter over low heat in small saucepan. Stir in garlic and cook for a few minutes, stirring constantly until garlic is softened. Pour in milk, remove the pan from the heat and let sit 3-5 minutes. Transfer to a large mixing bowl.

Pour 1/4 cup lukewarm water into a small bowl and stir in yeast. Set aside for 5 minutes to dissolve. Stir the yeast mixture into the milk, then stir in whole wheat flour and 1 cup white flour. Beat vigorously with a wooden spoon for 1 minute. Cover with plastic wrap, set in a warm, draft free spot for 30 minutes, or until doubled. Beat in egg, oil or butter and salt. Stir in enough of the remaining white flour, about 1/2 cup at a time, to make kneadable dough.

Turn the dough out onto a floured surface and knead for 8 minutes, using more flour as necessary to keep the dough from sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat the surface with oil. Cover with plastic wrap and set aside in a warm draft-free spot until doubled in bulk, about 1 1/2 hours.

Lightly grease a 9 inch cake pan and sprinkle it with cornmeal. Punch the dough down and divide it into 6 even portions. Knead each one into a smooth ball. Lay 1 ball in the middle of the pan and space the other balls evenly around it. Cover with plastic wrap and let rise about 1 hour or until doubled.

Preheat the oven to 400 degrees. Brush the loaf with egg wash and bake for about 30 minutes, until it is well browned on all sides and the bottom of the loaf gives a hollow sound when tapped. Transfer to a rack to cool. Makes 1 loaf.