If you’ve been following my posts, then you know that I purchased a Kitchenaid stand-up mixer last week. What you may not know is that I’ve already used it three times to make various different types of bread. My first loaf of yeast bread ever made, Easy White Bread, came out rather well. Since that bread came out so well, I decided to venture into a little more advanced bread making. I found a recipe for Rustic Rosemary Garlic Bread on Chew Out Loud and decided to try it. The bread looked pretty fantastic (ok, not as perfect as the bread on Chew Out Load, but still pretty nice) and had a good flavor, although next time, I will reduce the salt from 2tsp to 1tsp and I’ll use less sea salt on the top of the bread. My boyfriend thought it tasted good though. Don’t get me wrong, it did taste good, I just felt that it was a little too salty. I hope you enjoy this recipe!
Rosemary & Roasted Garlic Bread
- 1 1/2 tsp active dry yeast
- 1 C warm water (110-115 degrees)
- 2 tsp white sugar
- 2 tsp salt (I recommend reducing to 1 tsp)
- 3 tbsp EVOO
- 2 1/2 C bread flour
- 1 tbsp fresh rosemary, chopped
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1 head of roasted garlic, cloves chopped
- EVOO for brushing the top
- Sea salt for sprinkling on the top
- In a large bowl (I used the bowl of my stand up mixer) add the yeast, sugar, salt and warm water. Let sit for about 10 minutes or until the top of the liquid is foamy.
- Add the olive oil and flour and knead for about 10 minutes on speed 2 of your mixer (you can also knead by hand but this gal doesn’t knead by hand)
- Add the rosemary, black pepper and oregano to the dough and knead for about 5 more minutes (speed 2 of your mixer)
- Add the garlic and knead for another minute.
- Place the dough ball in a well oiled bowl, cover and allow to rise in a draft free area for 1-2 hours or until the dough ball is doubled in size. I like to do this in my oven. I turn on my oven, turn it off and then place a pan of hot water on the shelf below the shelf the dough will be on.
- Once the dough has risen, punch a hole in the middle and then shape into a round loaf. Not sure how to do that? Neither was I but I found instructions here.
- Cut a criss cross shape into the top of the dough ball. Mine didn’t turn out very well (you couldn’t see it after baking) but I suppose it takes practice. I was afraid of messing up my loaf shape.
- Place the oil on a baking sheet (I used a pizza pan) cover with a large, oiled bowl and allow the dough to rise for another hour or until doubled in size.
- Brush the dough with olive oil and sprinkle with sea salt. Bake at 375 for 20-25 minutes. Just watch it every so often to make sure it is not browning too much.
- Serve with butter or oil & herbs for dipping.