Roasted Garlic & Rosemary Bread

It has been quite a while, I think too long, since I posted a bread that wasn’t a sourdough.  It’s not that I only make sourdough but moreso that a lot of the yeast bread recipes I make are ones I’ve posted about before.  Just about every week I’ll make a sandwich loaf, either a light wheat or 100% whole wheat.  Last week my wife roasted a bulb of garlic to spread on bread and it made me really want to make a loaf with some.

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If you haven’t roasted entire bulbs of garlic before you are really missing out.  You just cut off the top of the bulb, drizzle it with olive oil, wrap it in foil and bake it at 425 F for 45 minutes.  It makes your kitchen smell incredible and when done you can squeeze it to pop out the individual cloves of garlic which is SUPER satisfying.

After the garlic had cooled and I squeezed out each clove I mashed them into a paste so that it would be better distributed throughout the dough.  I like the idea of having pieces of garlic within the bread but I was worried that I’d end up with a loaf of white bread where once every slice you bit into a huge piece of garlic.  This way it was flavored more evenly.

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I went back and forth about if I wanted to make a sandwich style loaf or a more rustic round one.  Since we didn’t have any sandwich bread for the week that’s what I went with.  My wife roasted a chicken and I roasted some red peppers so I plan on making some tasty sandwiches with this bread.  I would definitely be interested to make this again and shape/bake it differently.

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I baked this loaf similarly to my other sandwich loaves, 350 F for about 45 minutes.  Had I gone for the thicker hard crust and a round loaf I would have baked it at about 450 F (with steam for the first 10 minutes) for probably 30-35 minutes, until it was nice and golden brown.  However you cook this, enjoy!

Roasted Garlic & Rosemary Bread

Ingredients

Ingredient Amount Baker’s Percentage
Bread Flour 510 g (18 oz, 4 C) 100%
Water 357 g 70%
Salt 10 g 2%
Sugar 12 g (1 T) 2%
Yeast 6 g (2 t) 1%
Rosemary 10 g (1 T) 2%
Roasted Garlic Cloves from 2 roasted bulbs, mashed

Directions

To roast garlic: Cut off the top 1/4 of the garlic bulbs so that each clove is exposed.  Drizzle with olive oil and wrap in foil.  Place on a baking sheet (or in a muffin tin) and bake in a preheated 425 F oven for 45 minutes.  Let cool and then squeeze out each individual clove into a small bowl.  Mash with a fork to create a paste.

Combine all ingredients in the bowl of a stand mixer and mix/knead for 5 minutes on medium speed using the dough hook attachment.  The dough should clear the sides of the bowl when done but will be sticky.  Transfer the dough to a lightly oiled bowl and cover.  Let rise until doubled, about 1 hour.

Preheat oven to 350 F.

Turn out onto a lightly floured work surface and shape into a loaf.  Pat the dough out to about 6 x 8 inches and roll it up, pinching the seams as you go.  Place in a buttered/floured loaf pan and let rise until it crests the top of the pan.

Bake in a 350 degree oven for 45-50 minutes, turning halfway through.  The top will get lightly browned at the end.  Let cool for 2 hours before slicing.

This post has been submitted to YeastSpotting.

3 thoughts on “Roasted Garlic & Rosemary Bread

    • Fantastic! I had one for lunch today with just chicken and peppers and I was kinda worried that it would be a little bland without any sort of spread, but the bread added plenty of flavor that it didn’t matter.

  1. Pingback: A Bakers & Best Year In Review: 2014 | Bakers and Best

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