Gearing up for the annual Gilroy Garlic Festival

Gilroy, Calif., normally a quiet town of 22,000 people, is preparing again for the yearly onslaught -- the seventh annual Gilroy Garlic Festival, which will take place July 26, 27, and 28. If you are interested in submitting a favorite garlic recipe, mail it before July 5 to:

Garlic Festival Association

PO Box 2311

Gilroy, Calif. 95021

Among the 10 recipes picked from 1,500 submitted last year is this one from Glenn Peterson, a retired wheat farmer in Omaha, Neb. Garlic Clove Bread 2 loaves frozen white bread dough, thawed 1/3 cup butter, melted and cooled to lukewarm 1/4 teaspoon basil 2 tablespoons chopped parsley 1 small onion, finely chopped 5 cloves fresh garlic, minced

Cut or snip dough into pieces about the size of a walnut. Place half the pieces into a greased 10-inch Bundt pan.

Combine melted butter, basil, chopped parsley, onions, and minced garlic, and pour half of it over dough in pan.

Make a second layer of dough with remaining pieces and drizzle remaining garlic-onion butter over it. Cover and let rise until double, about 1 1/2 hours.

Bake in a 375-degree F. oven until golden brown, about 30 to 35 minutes.

Cool in pan 10 minutes, then remove from pan and serve, bottom-side up.

For serving, the loaf can be sliced or broken apart into sections.

If you prefer, it can be baked in two greased 9-by-6-inch loaf pans.

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