I’ve had this bread recipe saved for about six months just waiting for a good bread baking day. That day came and after baking this gorgeous bread, I have to tell you it’s one of the best tasting breads I’ve had. It’s also made in the food processor, a different method from the traditional mixer or hand mixed variety. The combination of garlic and rosemary in this crusty loaf is marvelous. It makes two loaves, perfect for sharing.
I originally found this delicious bread recipe on Katie’s beautiful blog, Good Life Eats. If you aren’t a subscriber or follower, you really should be. She makes some truly marvelous recipes and her photos are absolutely drool worthy.
Katie used a 12-cup food processor for this recipe. My food processor is a bit smaller, a 10-cup, so I had to work in two batches to make this. I actually make my pizza dough in the food processor, so while I really haven’t made bread this way before, I’m definitely familiar with using a food processor for a bread-type dough.
I pretty much stuck to Katie’s recipe for this, making only these adjustments:
- I used SAF instant yeast instead of an envelope of yeast
- I didn’t have enough rosemary, so my measurement was closer to a heaping 1/4 cup
- I used home ground wheat flour my neighbor gave me (where Katie calls for the whole wheat)
- I worked in batches due to the size of my food processor
This bread has a nice rustic crust and a tender delicious crumb. Perfect warm with butter and makes at amazing toast the next morning! If sliced thinner, this would be a great sandwich bread as well. I kept one loaf for myself and gave the other to a friend of mine. I will definitely make this again, even if just to smell the fabulous aroma that filled my kitchen!
Rustic Rosemary Garlic Bread
slightly adapted from Good Life Eats
2 cups warm tap water, about 110 degrees
1/4 cup olive oil
2 1/2 teaspoons SAF instant yeast
2 3/4 – 3 cups all-purpose flour
2 1/2 cups whole wheat flour
6 cloves garlic, minced
1/4 – 1/3 cup fresh rosemary, chopped
4 teaspoons salt
1/4 cup flour for dusting the loaves
Cornmeal for the pans
2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan
To make the dough, in a small bowl or 2 cup measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking. After dissolved, whisk in the olive oil.
To mix dough in a full-sized food processor, place 2 3/4 cup all-purpose flour and 2 1/2 cups whole wheat flour, garlic, rosemary, and salt in bowl of the food processor fitted with a dough blade. (If using a smaller food processor, work in batches, dividing ingredients roughly in half then combining at the end.)
Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at time if the dough is too soft.
Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.
To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/4 cup in all. Cover with plastic or a towel and allow to rise until doubled.
About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F. Remove loaves from oven and cool on a rack.
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