ROASTED GARLIC BREAD

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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

Directions

  • 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 mixing 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 nonstick 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 Parmesan cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
  • Coat a baking sheet with nonstick 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. Yield: 2 loaves (10 slices each).
  • Nutritional Analysis: One slice equals 84 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 136 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Notes

I made this last night to go with the bean soup I made. It is a good way to use some of your garden herbs, and you can't beat the smell of fresh baked bread AND rosted garlic coming out of the kitchen. I can see myself slicing these loaves thinly, toasting them and using them as a base for a good tomato bruschetta as well. As a novice baker these came out great will little effort (I let my Kitchenaid mixer do the kneading for me). May try it next time with replacing some of the white flour with whole wheat. *UPDATE* Substituted 1 Cup whole wheat flour and it turned out fine..a bot more chewy.

Categories: Bread  Bread 

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