This garlic rosemary bread recipe has a whole head of roasted garlic baked into the dough. Oven roasting mellows the flavor of garlic and the soft, roasted cloves vanish into the bread dough giving you a mild garlic flavor with each and every bite.
Tips for Making Bread
Kneading bread dough combines the ingredients and helps create the gluten structure that gives the bread texture.
To knead dough by hand: Mix the ingredients in a large bowl with a wooden spoon. Turn out the dough to a well-floured surface. Flour your hands, and gently push the dough down and away from you with the heals of your hands. Fold the dough in half, give it a quarter turn, and push the dough down and away from you again. Sprinkle flour as needed to prevent sticking and repeat the kneading process for about 5 minutes until you have a soft, smooth dough.
Kitchen appliances that make it easier to knead bread dough:
You can knead your bread dough by hand, but there are several kitchen appliances that make it so much easier:
Bread machine: I love using a bread machine‘s dough cycle for mixing the ingredients and the first rising. After the first rise, remove the dough, shape, cover, let rise until double, and bake it in the oven.
If you are using a bread machine, add the ingredients according to your machine’s recommendation (each brand is different), set to the dough cycle, and let the dough mix, knead, and rise in the machine. Skip to step 4 in the recipe below.
Stand mixer with dough hook: A sturdy stand mixer can handle the mixing and kneading for you. A dough hook will combine the ingredients, and knead the dough by turning and folding it in the mixing bowl.
If you are using a stand mixer with a dough hook, add all the ingredients except the flour to the mixing bowl. Turn the machine on low to combine the ingredients. Add the flour gradually allowing the mixer blend it in each time. The dough should begin pulling away from the sides of the bowl and cling to the hook. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Turn the mixer on again and knead on low speed for 3-5 minutes until the dough is smooth and elastic. Continue with step 3 below.
How to Make Roasted Garlic Rosemary Bread
Roast your garlic: Roast your garlic before you begin mixing the ingredients for the roasted garlic rosemary bread. Consider roasting extra garlic so you can keep a stash in your freezer for next time. Let frozen garlic thaw before adding to this recipe.
- Cooking Tip: How to Roast Garlic
Once your garlic is roasted, pop out the cloves into a bowl, and mash the garlic cloves with the tines of a fork. Add the olive oil to the mashed garlic and stir to combine. Set aside.
Chop your rosemary: I love using fresh rosemary in this recipe since I always have it on hand, but dried rosemary works just as well. Unlike most other herbs, the flavor and aroma of rosemary is preserved when the herb is dried. So both fresh and dried rosemary taste almost the same. With either one you choose, be sure to chop your rosemary very fine so it mixes in the dough smoothly.
Mix and knead your dough: Add the warm water and yeast to a large mixing bowl. Stir and let the yeast dissolve. Add the remaining ingredients, mix, and knead the dough.
Let the dough rise: Oil a large bowl, add your bread dough to the bowl and flip it over so top and bottom are oiled. Cover the bowl with a clean kitchen towel, and let the dough rise until it has doubled in size. The dough will rise quicker in warm weather and slower when it is cool.
Form your loaf and rise again: After the dough had doubled, push it down to deflate, form it into a loaf, and place it on your prepared baking sheet. Let the dough rise again until doubled.
Bake your bread: Cut several slashes across the top, and then bake the garlic rosemary bread until golden brown. Your house will smell amazing while the bread is baking. Remove the bread from the oven and cool before slicing.
Roasted Garlic Rosemary Bread
This garlic rosemary bread recipe has a whole head of roasted garlic baked into the dough.
- 1 bulb garlic
- 2 tablespoons extra virgin olive oil (plus extra for roasting garlic and oiling)
- 1 teaspoon active dry yeast
- 3/4 cup warm water (105-115˚F)
- 1/4 cup milk
- 1 tablespoon cane sugar
- 1 teaspoon kosher salt
- 1 tablespoon dried rosemary chopped fine (or 1 tablespoon fresh rosemary)
- 2 1/2 - 3 cups unbleached bread flour
- extra flour for kneading
To Roast Garlic:
Preheat oven to 400˚F. Trim the top of the garlic bulb and place in a casserole dish. Drizzle the garlic cloves with olive oil, cover the dish, and roast in a preheated oven for 30-45 minutes until garlic is soft. Remove from the oven and set aside to cool.
When the garlic is cool enough to handle, squeeze the cloves out of the paper shell into a small bowl. Add 2 tablespoons of extra virgin olive oil, mash the roasted garlic with a fork, and stir to combine.
To Make the Dough:
In a large bowl, dissolve the yeast in the warm water. Add the garlic mixture, milk, sugar, salt, and rosemary. Mix to combine ingredients. Add 2 1/2 cups flour a little at a time and mix until the dough comes together. If the dough is sticky, add more flour a tablespoon at a time.
Knead the dough until smooth and elastic, about 5 minutes.
Shape the dough into a ball and place in an oiled bowl. Turn the dough over to oil the top, cover the bowl with a clean kitchen towel, and let the dough rise in a warm place until doubled, about 45-60 minutes.
When the dough is doubled in size, punch it down, and turn onto a lightly floured surface. Shape into a 12-inch long oval loaf. Place the loaf on an oiled baking sheet, cover, and let the dough rise in a warm place until doubled, about 30-45 minutes.
Preheat your oven to 400˚F when your dough is almost finished rising.
Using a sharp knife, lightly cut four slashes diagonally across the loaf. Bake until the bread is golden brown, 20-25 minutes. Remove the bread from the oven and cool on a wire rack. Makes one loaf.
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