Hey everyone...remember back when I made the Easy Artisan Bacon-Cheese Bread? I know many of you tried it and loved the results. Well, I'm back with the same bread but with a new flavor, roasted garlic-rosemary. To. Die. For.
This bread is inspired by my absolute favorite bread baking books, Artisan Bread in 5 Minutes a Day and Healthy Bread in 5 Minutes a Day. These books have changed my life, I really mean that. I have learned to make amazing, homemade bread for my family almost daily. It's so simple and the recipe has never failed.
Roasted garlic and rosemary is added to give an amazing flavor to an already awesome bread. I can't wait for you try it!
This recipe makes two loaves. And it's okay if they kiss each other as they head into the oven.
I cut an "X" shape or other design into each loaf so steam can escape while baking.
Each piece will have hunks of roasted garlic and flecks of rosemary...it should be against the law.
Easy-Artisan Roasted Garlic-Rosemary Bread
Ingredients
- 4 medium garlic bulbs
- olive oil
- 2 Tablespoons granulated yeast
- 3 cups lukewarm water (body temperature is perfect and will not damage yeast)
- 5-1/2 cups (29.30 ounces) bread flour, more for dusting
- 1-1/2 Tablespoons kosher salt
- 2 Tablespoons chopped fresh rosemary
- 1 Tablespoon butter
- 1 Tablespoon yellow cornmeal
Directions
- Preheat oven to 450 degrees F. Peel away a couple of layers of the garlic bulb skin but make sure to leave the cloves intact and the bulb as a whole. Slice about 1/4" off the top of the bulb, exposing the cloves. Place all bulbs in aluminum foil, drizzling each head with olive oil. Cover completely with more foil. Place in oven on a baking tray for 45 minutes. When done, wait for garlic to cool. Use a fork to remove each clove or squeeze out with your hands. Set aside.
- Add yeast to your dough mixing/rising container. Pour in warm water and give the yeast a little stir with a wooden spoon. Add flour, salt, roasted garlic and rosemary. Start mixing with a wooden spoon, use your hands as necessary to fully wet the mixture. Cover dough with container top or plastic wrap and set in a warm place to rise for at least 3 hours. After 3 hours place dough in the refrigerator overnight. (This helps make the dough less sticky and easier to work with.)
- When ready to bake, place a metal baking pan (not glass) on the bottom rack of the oven. Fill it with water. (This helps steam the bread, giving it the nice crust.) Preheat oven to 450 degrees F, the water will heat up during the preheat. Meanwhile, butter the bottom of an 11 x 17 baking tray and sprinkle cornmeal over the butter to prevent the bread from sticking.
- Sprinkle the dough with flour and flour your hands as well. Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour. (You can also bake one at a time, saving the dough in the refrigerator for another day.) Let rest on the baking tray for 30 minutes. Right before placing in the oven, score top of bread with an "x" or other decorative mark, cutting right through the dough.
- Bake for 30 minutes. Remove from oven and let cool 15 minutes before slicing.
- Buttering the bread once served REALLY brings out the garlic and rosemary flavor.
Wait until you have this with melted butter....you might melt yourself.
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I swear by the Artisan Bread in 5 Minutes a Day book. In fact, I have a loaf in the oven right now using one of their recipes!
I know, they are just the greatest books and make bread making so easy for everyone who thought they could never do it.
You had me at hunks of roasted garlic! Looks incredible, Cathy!!
Thanks Meghan.
Damn, this bread looks good! Totally going to bake this!
Thanks Alice!
Any possibility of making this bread gluen free? I’m not allergic but I’m always looking for
options.
Thanks.
Try it and let us know how it goes.
This sounds so good – I love anything with rosemary and then combined with homemade bread? Yumm
This recipe looks great. I love the combination of roasted garlic and rosemary. Can’t wait to make it as I love homemade bread! I really enjoy your writing also. Great blog!
Ooooh…as soon as I can buy groceries I am going to make this! Mouth…watering…
Shade and Sweetwater,
K
Hi Cathy!
This looks delish!! What about whole wheat flour? I really like to use BRM whole wheat flour for all of my baking. Have you tried any of these recipes with anything other than bread flour? What’s your take on bread flour? Absolutely necessary?
Thanks!
The original recipe calls for all-purpose which I have done. However, I always prefer bread flour because it makes a fuller rounder loaf while all-purpose makes a denser, flatter loaf. The higher protein bread flour just gives a better result and a lighter and airier bread. I haven’t made this with wheat flour but there are recipes for this method using wheat flour in the Healthy Bread Making Book.
The original recipe calls for all-purpose which I have done. However, I always prefer bread flour because it makes a fuller rounder loaf while all-purpose makes a denser, flatter loaf. The higher protein bread flour just gives a better result and a lighter and airier bread. I haven’t made this with wheat flour but there are recipes for this method using wheat flour in the Healthy Bread Making Book.
Oh wow Cathy… this is one gorgeous loaf of bread. I bet your house smelled heavenly when it was baking!
Thanks Kristen!
Has anyone tried this without the garlic and rosemary? Trying make one of each to please the picky eaters in my house. Thanks
I make it all the time plain, it’s just as yummy.
I made the bread (with 1/2 the cheese and rosemary, what I had) and I thought I did everything right and it tastes great and looks lovely and brown but it is not done inside. I haven’t baked a lot of bread, is 30 minutes at 450 long enough usually?
You did 2 loaves? Have you ever tested your oven temperature? At 450 for 30 minutes, it’s plenty of time. You used the water for steam.
yup, I did two loaves and used water. It seemed really hot, I bake a lot but I have never checked the temp. I will though.Thanks
Baking bread can be a little different in everyone’s house. Did you let it rest a full 30 minutes on the baking tray before placing in the oven? And you said you used cheese? That shouldn’t matter but it could have been the moisture level of a certain cheese. Hard to say.
I just got Artisan Bread in 5 Minutes a Day for Christmas, it’s my new favorite thing ever. Love these flavors, can only imagine the bread is awesome.
I would love to try this one. I love the smell of roasted garlic.
I love roasted garlic! I MUST try this! You make it look easy!!
This was my first attempt at homemade bread! It was almost perfect…..operator error. It was slightly dense at the bottom but I put it back in a 450 oven on a pizza stone before serving and that seemed to take care of the problem. Will be purchasing the recommended book so I can figure this out. I had the same problem as Lisa.
When I was initially proofing I put the bowl in a 200 degree oven but after 30 minutes I thought it was too hot and took it out. Could that have an effect on the density?
So many things can change bread dough and it’s very much about the environment it’s in…but I would try again. I let mine rise on the counter and the temp in my home is 70 degrees, so no need for the 200 degree oven. Did you let it sit overnight in the fridge?
It was in the refrigerator overnight. Ate some this morning for breakfast (toasted) and it was amazing! I am very happy with the recipe and this turned out great for a first try. Can’t wait to get receive the book and make something else. Thanks for all you do to keep the blog interesting and approachable!
Can I use all-purpose flour in this recipe? Would it still turn out okay?
You can but it must be unbleached. And you will not get the full, chewy, airy loaf you see here. It will be more dense and flat.
I see. Thanks for the input! I’ll just get some bread flour. No sense in wasting a bunch of time, energy, money and ingredients on something that doesn’t turn out fabulous!