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Rosemary & Roasted Garlic Artisan Bread Recipe

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  • Author: admin
  • Prep Time: 0h 45m
  • Cook Time: 1h 0m
  • Total Time: 1h 45m
  • Yield: 1 medium artisan loaf (about 10-12 servings)
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Rosemary & Roasted Garlic Artisan Bread is a fragrant, rustic loaf perfect for artisanal sandwich making or as a flavorful accompaniment to soups and salads. Featuring roasted garlic cloves mashed into the dough and fresh chopped rosemary, this bread combines the natural sweetness of caramelized garlic with the earthy aroma of rosemary, resulting in a soft, elastic crumb and a golden crust with a subtle herbal note.

Ingredients

Scale

Dough Ingredients

  • 3 cups all-purpose flour
  • 1 1/4 cups warm water (about 110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped

Roasted Garlic

  • 1 head of garlic
  • Extra olive oil for roasting garlic

Additional

  • Additional flour for dusting

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap it tightly in aluminum foil, and roast for 30-35 minutes until the cloves are soft and golden. Let it cool, then squeeze the roasted cloves into a bowl and mash them with a fork. Set aside.
  2. Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Allow the mixture to rest for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  3. Mix Wet Ingredients: Add the mashed roasted garlic, olive oil, and salt to the activated yeast mixture. Stir to combine evenly.
  4. Add Flour: Gradually add the all-purpose flour one cup at a time, stirring continuously until a shaggy dough forms.
  5. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
  6. Incorporate Rosemary: Sprinkle the finely chopped rosemary over the dough during the last few minutes of kneading to evenly distribute the herb.
  7. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
  8. Shape the Dough: Punch down the risen dough to release air bubbles. Shape it into a round loaf or your preferred shape and place it on a parchment-lined baking sheet.
  9. Second Rise: Cover the shaped dough with a cloth and allow it to rise for another 30-45 minutes.
  10. Preheat the Oven: Set your oven to 375°F while the dough completes its second rise. Before baking, make shallow slashes on the loaf’s surface to help steam escape and add an aesthetic finish.
  11. Bake the Bread: Bake the loaf in the preheated oven for 25-30 minutes until golden brown and producing a hollow sound when tapped on the bottom.
  12. Cool the Bread: Remove the bread from the oven and transfer it onto a wire rack to cool completely before slicing.

Notes

  • Make sure your water is warm, not hot, to properly activate the yeast.
  • Roasting garlic mellows out its flavor, giving the bread a sweet, rich garlic taste.
  • Allowing the dough to rise properly is crucial for a light, airy crumb.
  • Extra flour for dusting prevents the dough from sticking during kneading.
  • Use a sharp knife or bread lame for making slashes on the dough surface before baking.
  • Letting the bread fully cool before slicing preserves the texture and prevents gummy crumb.

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Find it online: https://comfortmealsmadeeasy.com/rosemary-and-roasted-garlic-artisan-bread-recipe/