Garlic Rosemary Bread
Heavenly, garlicky, bakery-worthy bread.
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
30minutes 1.5hours
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
30minutes 1.5hours
Ingredients
Instructions
  1. In a large bowl or stand mixer with a dough hook (recommended), add the yeast, sugar, and warm water. Do not stir immediately but let sit for 5 minutes, then stir. After stirring, add in your salt and stir for a few seconds.
  2. In a separate bowl, combine your flour, salt, sliced garlic cloves, and dried rosemary. Then slowly add the flour mixture to the bowl while the dough hook is churning around on medium-low speed. Once the dough begins to leave the sides of the bowl, turn off the mixer, remove the dough hook, and then lightly flour all sides of the dough. Cover with a towel and let rise for 1 hour.
  3. After the hour is up, carefully roll the dough out onto a lightly floured cutting board. You may need to sprinkle a little more flour on top first. Then, gently fold the edges into the center like an envelope. Do not heavily knead this or punch the middle! You’ll get rid of the good air bubbles.
  4. Place the dough into a medium sized bowl, folded side down, then cover with a towel and let rise for 30 minutes. During this time, you’ll want to preheat your oven to 450 degrees. While it preheats, place a medium size dutch oven (I used an 8oz stock pot) in the oven to heat up during the preheat.
  5. Once the 30 minute is up and your oven is preheated, carefully place your risen dough in the pot folded side up this time. Cover, place back in the oven, and let bake for 30 minutes. I know it’ll be hard, but let this cool for 15-20 minutes before slicing. Enjoy!

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