Eating from the Garden

Rosemary Garlic Bread

Rosemary Garlic Bread

1 pkg active dried yeast (2 1/4 tbs)
2 tsp white sugar
4 tbs hot (not boiling water)

2 cups white flour
2 cups whole wheat flour
2 tsp sea salt

1 head of roasted garlic
1 tbs (approximately 2 sprigs) chopped rosemary
Fresh ground pepper


Mix the package of yeast and sugar together in a small bowl, then add 4 tablespoons of hot (but not boiling) water. Set aside for 10-15, letting the yeast activate (it should look like it has ‘bubbled’ after this time). In the mean time, pop garlic in the oven to roast so its ready when the bread has risen.

[Note: Roasting garlic: Slice a large firm bulb in half and drizzle olive oil on both halves and grind up a bit of sea salt to sprinkle on top. Put the bulb back together and wrap in tinfoil. Pop in the oven and bake for 1 hour at 400 F]

Next, in a large bowl combine flours and 2 teaspoons of sea salt. Add yeast mixture to the flour mixture and mix gently with a spoon and then by hand until combined. Kneed the dough on a floured surface for about 10 minutes, form into a ball, and place in an well oiled (use olive oil) bowl. Cover with a tea towel and leave in a warm place to rise for 1 hour.

At this point you should have 1 head of roasted garlic and bread dough that has risen. Now kneed in cloves of roasted garlic, rosemary and a few good coarse grinds of black pepper into the dough. Form the dough back into a ball and if you have a proofing basket, plop it in, otherwise put it back in the bowl, and let it settle and rise again for an hour in a warm place covered. After an hour, turn it out on to a baking sheet lined with parchment paper, brush the top lightly with olive oil and grid a bit of sea salt over the top.

Bake bread for 30-40 minutes at 425 F.

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