Roasted Rosemary Garlic Loaf Recipe By Tasty

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ROASTED GARLIC BREAD



Roasted Garlic Bread image

I came up with this garlic bread recipe one very stormy morning when we lived on the beach in the Florida Panhandle. While lightning blinked over the Gulf and rain tap-tap-tapped on our balcony, the wonderful aroma of this bread baking gave me such a cozy feeling. -Barb Alexander, Princeton, New Jersey

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (10 slices each).

Number Of Ingredients 12

2 medium whole garlic bulbs
2 teaspoons olive oil
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 tablespoon sugar
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. of edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. , Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.

Nutrition Facts :

ROASTED ROSEMARY GARLIC LOAF RECIPE BY TASTY



Roasted Rosemary Garlic Loaf Recipe by Tasty image

Make your own delicious loaf of bread at home, whether you're a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. This savory loaf is super versatile and tastes fantastic dipped in sauce, toasted, or as part of a sandwich. Kick up your avocado toast game with this yummy bread.

Provided by Merle O'Neal

Categories     Bakery Goods

Time 3h40m

Yield 1 loaf

Number Of Ingredients 8

2 heads garlic
¼ cup olive oil, plus 2 table spoons
2 ½ teaspoons kosher salt, divided
2 ¼ cups bread flour, plus more for dusting
1 ¼ cups whole wheat flour
3 sprigs fresh rosemary, minced
1 ½ cups warm water
1 tablespoon instant yeast

Steps:

  • Preheat the oven to 400°F (200°C).
  • Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
  • Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
  • Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
  • In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
  • In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
  • Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
  • Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
  • Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
  • Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
  • Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
  • Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
  • Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
  • Slice the bread and serve as desired.
  • Enjoy!

Nutrition Facts : Calories 2018 calories, Carbohydrate 316 grams, Fat 62 grams, Fiber 25 grams, Protein 55 grams, Sugar 1 gram

ROSEMARY GARLIC BRAID



Rosemary Garlic Braid image

This moist savory bread pairs nicely with a variety of main dishes. It's great with soup...and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my garden. -Cori Oakley, Traverse City, Michigan

Provided by Taste of Home

Time 1h55m

Yield 3 loaves (12 slices each.).

Number Of Ingredients 13

5 whole garlic bulbs
2 teaspoons olive oil
1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 tablespoon chicken broth
9 to 9-1/2 cups bread flour
1/2 cup sugar
3 packages (1/4 ounce each) quick-rise yeast
3 teaspoons salt
1-1/2 cups milk
1 cup water
3/4 cup butter, divided
1 egg
1-1/2 teaspoons garlic salt

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary. , Cover and bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash., In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat the milk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. , Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes, Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 320mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

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