Rosemary Garlic Bread

Print Recipe

Servings: servings (2 loaves total)

Calories: 160cal

Equipment

Kitchen scale
Food processor 12 cup capacity
Baking sheet or large jelly roll pan

Ingredients

2 cups warm tap water about 110 degrees
2 ½ teaspoons active dry yeast 1 envelope
¼ cup olive oil
390 grams all-purpose flour 3 cups, DIVIDED
333 grams whole wheat flour 2 1/2 cups
6 cloves garlic minced
⅓ cup fresh rosemary chopped
4 teaspoons salt
¼ cup all purpose flour for dusting the loaves
Cornmeal for the pans

US Customary - Metric

Instructions

To make the dough, in a small bowl, or 2-cup measuring cup, add the water and sprinkle the yeast on the surface, allowing it to stand for three minutes before whisking. Once dissolved, whisk in the olive oil.
2 cups warm tap water, 2 1/2 teaspoons active dry yeast, 1/4 cup olive oil
To mix the dough, place 2 3/4 cup all-purpose flour (358g), whole wheat flour, garlic, rosemary, and salt in the bowl of a full sized food processor fitted with a dough blade.
333 grams whole wheat flour, 6 cloves garlic, 1/3 cup fresh rosemary, 4 teaspoons salt
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 (32g), a tablespoon at a time, if the dough is too soft.
Place dough in an oiled bowl, turning the dough over so the top is also 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 the 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 it up again from the short end. Arrange the dough seam side down, cover with plastic or a towel, and let it rest for 5 minutes. Repeat with the remaining piece of dough.
Dust pan with cornmeal. Roll each piece of dough under the palms of your hands to elongate it. Work from the middle of the 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 wrap 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 slits in each loaf. Immediately place the loaves in the oven and lower the temperature to 450 degrees F.
After the loaves have baked for 20 minutes and are completely risen, lower the temperature to 350 degrees F and continue baking for 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.

Author: Amanda Davis

5 from 2 votes

Notes

I highly, highly recommend using a kitchen scale to weigh your ingredients, especially when making bread or baked goods.
Double check that your yeast is not expired before beginning. Your water should be between 105-110F, which is warm, not hot. Hot water can easily kill your yeast and cool water will slow the process down significantly. Use a thermometer if needed. You'll know it's ready once it begins to foam!

Course: Breads

Cuisine: American

Prep Time20

Cook Time40

Rise time1

Total Time2

Nutrition