Roasted Garlic Rosemary Bread Recipes

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ROASTED GARLIC & ROSEMARY NO KNEAD ARTISAN BREAD



Roasted Garlic & Rosemary No Knead Artisan Bread image

Roasted Garlic & Rosemary No Knead Artisan Bread has gorgeous, golden brown crusty exterior and a soft, airy texture inside and is loaded with flavor from buttery, roasted garlic and fresh rosemary! It's such an easy rustic bread recipe that you will wonder why you haven't tried making no knead artisan bread before!

Provided by Amy Nash

Categories     Bread

Time 12h50m

Number Of Ingredients 7

1 head garlic (roasted)
1 Tablespoon olive oil
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon active dry yeast
1 1/2 cups room temperature water
1 Tablespoon fresh rosemary (chopped)

Steps:

  • To roast the garlic, heat the oven to 425 degrees. Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves. Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.
  • In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic. Add the water and stir to combine, just until it starts to come together in a very shaggy dough. Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.
  • When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.
  • Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands. The dough will be very sticky.
  • Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on. Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top.
  • Remove bread from the dutch oven to cool completely before slicing.

Nutrition Facts : Calories 154 kcal, Carbohydrate 30 g, Protein 4 g, Fat 2 g, Sodium 320 mg, Fiber 1 g, UnsaturatedFat 1 g, ServingSize 1 serving

ROASTED GARLIC BREAD



Roasted Garlic Bread image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 head garlic (8 to 10 cloves), peeled
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 loaf soft Italian bakery bread, split open
1 cup freshly grated Parmesan

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To a small saucepan over the indirect-heat side of the grill, add the garlic cloves and olive oil. Close the lid of the grill and gently simmer until the garlic cloves are roasted and soft, 12 to 15 minutes. Remove from the heat and, using a fork, mash the cloves to form a coarse paste. Add the butter, garlic powder, salt and pepper. Mix well to combine.
  • Lay the bread out on a sheet tray, cut-side up, and spoon all but 2 tablespoons of the garlic mixture over the bread. Add 1/2 cup grated Parmesan to each half. Place the sheet tray on the indirect-heat side of the grill, then close the lid and bake until crisp and the cheese has set, 3 to 5 minutes.
  • Remove from the heat, then put the 2 halves of the bread together on a piece of foil. Spoon or brush the remaining garlic butter over the top. Wrap in the foil, then place on the indirect-heat side of the grill. Close the grill and bake until golden brown and the garlic butter has soaked into the bread, another 3 to 5 minutes. To serve, open the foil, cut into smaller pieces and place on a board or platter.

GRILLED ROASTED GARLIC-ROSEMARY BREAD



Grilled Roasted Garlic-Rosemary Bread image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 7

10 large cloves garlic, peeled but left whole
1 fresh rosemary sprig, 6 inches long
1/4 cup extra-virgin olive oil
1 stick unsalted butter, at room temperature
Salt and pepper
2 baguettes (not sourdough), 1/2 pound each
1/4 cup freshly grated Parmesan, optional

Steps:

  • Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
  • Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
  • Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

ROASTED GARLIC, ROSEMARY & CRANBERRY TEAR & SHARE BREAD



Roasted garlic, rosemary & cranberry tear & share bread image

Feeding a crowd at Christmas? Incorporate some festive flavours into this tear & share bread, with rosemary-scented dough and pops of sweet cranberries

Provided by Benjamina Ebuehi

Categories     Side dish

Time 1h45m

Number Of Ingredients 11

1 whole garlic bulb
1 tbsp olive oil
210g plain flour, plus extra for dusting
210g strong white bread flour
7g sachet fast-action dried yeast
1 tbsp golden caster sugar
1 tsp fine sea salt
2 tbsp finely chopped rosemary, plus extra sprigs to garnish
3 eggs, beaten
50ml vegetable or sunflower oil, plus extra for the bowl
100g dried cranberries, roughly chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Slice the top off the garlic bulb so the cloves are exposed. Drizzle over the olive oil, wrap in foil and roast for 30-40 mins, or until the exposed cloves are lightly browned and softened. Squeeze them out into a small bowl and mash with a fork. Set aside and leave to cool completely. Reduce the oven to 190C/170C fan/gas 5 and line a 23cm springform tin with baking parchment.
  • Tip the flours, yeast, sugar, salt and rosemary into the bowl of a stand mixer or a large bowl. Make a well in the centre using a wooden spoon and pour in 2 beaten eggs, the vegetable oil, 150ml lukewarm water and the roasted garlic. Knead on low speed for 6-8 mins, or by hand for 10-12 mins until the dough is smooth and supple. Add up to 50ml water if the dough is too dry; it should be soft and smooth.
  • Put the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hrs until nearly doubled in size. Once risen, knock the air back, turn the dough out onto a lightly floured surface and flatten into a circle with your fingers.
  • Scatter over the dried cranberries and briefly knead until incorporated into the dough. Cover with a tea towel and leave to rest for 15 mins. After this time, divide the dough into 16-20 even pieces. Roll each piece into a tight ball and arrange in the prepared tin. Cover and leave to rise again for 20 mins until puffed up. Brush with the remaining beaten egg and scatter with rosemary, then bake for 25-30 mins until golden. Sprinkle with sea salt, leave to cool slightly, then serve warm.

Nutrition Facts : Calories 254 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

ROASTED GARLIC ROSEMARY BREAD



Roasted Garlic Rosemary Bread image

Make and share this Roasted Garlic Rosemary Bread recipe from Food.com.

Provided by KittyKitty

Categories     Breads

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 10

1 head garlic
1 tablespoon water
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 (32 ounce) package frozen bread dough, thawed
1 large egg, lightly beaten
1 teaspoon kosher salt

Steps:

  • Cut off pointed end of garlic , place garlic on a piece of aluminum foil, drizzle with 1 tablespoon water. Fold in foil to seal.
  • Bake at 350F for 45 to 50 minutes or until garlic is tender.Reduce oven temp to 200°F Remove garlic from oven and let cool. Squeeze pulp from garlic cloves into a small bowl and mash pulp with a fork until smooth. Stir in lemon rind and next 4 ingredients.
  • Roll dough into a 12 inch sqaure on a lightly foured surface. Spread garlic mixture over dough; roll up, jellyroll style. Place dough on a parchment paper lined baking sheet, bring ends together forming a ring and pinch ends to seal.Cut 1 inch slits along top of dough. Turn oven off;place dough ring in oven. Let rise 1 1/2 to 2 hours or until doubled in bulk.Remove from oven, brush dough with egg, and sprinkle with kosher salt. Increase oven temp to 375°F Using a water bottle, spray each interior wall of oven 2 or 3 times before closing oven door. Do not spray dough.
  • Bake at 375F for 18 to 20 minutes until golden.

Nutrition Facts : Calories 10.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 13.2, Sodium 186.8, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 0.7

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