There is one thing that people think is near impossible. Homemade bread and They’re wrong.
Today I am sharing my second favourite bread recipe – the first is a brown bread recipe my grandmother uses.
Today I made a double batch of roasted garlic and rosemary artisan bread. It had to be a double batch because I barely take it out of the oven and it’s gobbled up.
This is the kind of bread that you can dip in olive oil and vinegar, toast or just eat plain. It’s absolutely delicious.
4 medium garlic cloves
2 tbsps of granulated yeast (active dry yeast)
3 cups I warm water -slightly above body temperature
5 1/2 cups of flour – more for dusting.
Just less than 1 tbsp of salt
2 tablespoons rosemary
First preheat your oven to 425 degrees. Then take a couple garlic cloves – I use two but the recipe technically calls for four medium bulbs – cut the top of the bulb off and dip the bulb in olive oil or pour a tiny bit onto the open top. Then you put the bulbs in tinfoil and into the oven for 45 minutes.
Take them out. Let them cool down.
Meanwhile put the yeast and water in a large bowl. This dough will rise a lot!
Add everything except the butter. Mix well. It will be sticky. That’s exactly what you want.
Put a plastic cover on the bowl or plastic wrap and put it in a warm spot to rise for three hours.
When ready grease and flour cookie sheet. Place a metal pan with water in bottom rack of the oven – this gives the bread a nicer crust.
Preheat oven to 450 degrees sprinkle dough with flour and wet your hands. Divide the dough into two separate even loaves. Shape into balls space apart on sheet and sprinkle with flour generously.
Score each with an X or other mark before putting in the oven.
Bake for 30 minutes. Let cool for 15 minutes then butter crust and enjoy!