Rosemary Garlic Bread Made by Yours Truly

When I’m bored, restless, and/or stressed, I usually like to do one of two things: clean the apartment and/or bake.  The more restless and stressed I am, the more I like to “challenge” myself.  I’ll scrub the bathtub extra hard and bake a more demanding recipe, such as bread.  Not a quick bread though, because I make those all the time.  I wanted to make a real bread this time.  Quick breads, such as banana bread, are breads that are leavened with baking soda instead of yeast, making the process much quicker.  Non quick breads require yeast and lots of time.  So on a glorious restless day, I made a loaf of Rosemary Garlic Bread, using plenty of yeast and time.

And oh my did the apartment smell GLORIOUS with the hot steamy fresh bread coming alive in the oven with plenty of roasted garlic and rosemary.  I modified a recipe by cutting it down quite a bit because the original made 4 6″ loaves.  I only wanted to make one.

Ingredients (for 1 loaf):

  • 1.625 cups of flour (I used half whole wheat, half white)
  • 4 cloves of garlic, chopped finely and roasted (I may have used too much garlic so if you are not expecting a vampire attack, I would cut this down to 3 cloves)
  • 2 tablespoon of fresh rosemary (have you seen my plant?!)
  • 1/3 tablespoons of salt
  • 3/4 cups of lukewarm water
  • some cornmeal
Directions:
  • Mix water, yeast and salt.  Let mixture sit for 30 minutes.  You should see a foamy substance floating on top of mixture.
  • Add flour, garlic, and rosemary to mixture.  You may add more water if you have trouble combining ingredients.
  • Leave dough in a bowl and cover loosely for 2 hours in an area that is warm.
  • Cover hands lightly with dry flour, take out dough and knead into a dome.
  • Sprinkle some cornmeal on cutting board and let dome sit on top for 40-60 minutes.
  • Preheat oven to 450 degrees fahrenheit.
  • Roll out dough gently into a rectangle and roll back into a spiral (this is where I departed from the original recipe because I wanted layers in my bread).
  • Slash the loaf a couple of times 1/4″ deep to allow the bread to expand properly.
  • Brush some olive oil and sprinkle some sea salt on top.
  • Slide loaf into the oven on a pizza stone (what I used for a crisper crust) or sheet pan.
  • Pour one cup of hot water into a broiler pan or some sort of container and place in oven as well to keep bread moisturized.
  • Bake for 30-40 minutes or until top is golden brown.

2 thoughts on “Rosemary Garlic Bread Made by Yours Truly

  1. Your bread looks divine! I’m so glad you like this recipe. We love this one here at our house. I really like your addition of the salt on the outside…I’m going to have to try that the next time I make this.

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