Roasted Garlic Rosemary Bread Recipes

Steps:

• Preheat the oven to 400°F (200°C).
• Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
• Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
• Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
• In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
• In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
• Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
• Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
• Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
• Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
• Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the top off the garlic bulb so the cloves are exposed. Drizzle over the olive oil, wrap in foil and roast for 30-40 mins, or until the exposed cloves are lightly browned and softened. Squeeze them out into a small bowl and mash with a fork. Set aside and leave to cool completely. Reduce the oven to 190C/170C fan/gas 5 and line a 23cm springform tin with baking parchment.
• Tip the flours, yeast, sugar, salt and rosemary into the bowl of a stand mixer or a large bowl. Make a well in the centre using a wooden spoon and pour in 2 beaten eggs, the vegetable oil, 150ml lukewarm water and the roasted garlic. Knead on low speed for 6-8 mins, or by hand for 10-12 mins until the dough is smooth and supple. Add up to 50ml water if the dough is too dry; it should be soft and smooth.
• Put the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hrs until nearly doubled in size. Once risen, knock the air back, turn the dough out onto a lightly floured surface and flatten into a circle with your fingers.
• Scatter over the dried cranberries and briefly knead until incorporated into the dough. Cover with a tea towel and leave to rest for 15 mins. After this time, divide the dough into 16-20 even pieces. Roll each piece into a tight ball and arrange in the prepared tin. Cover and leave to rise again for 20 mins until puffed up. Brush with the remaining beaten egg and scatter with rosemary, then bake for 25-30 mins until golden. Sprinkle with sea salt, leave to cool slightly, then serve warm.