Lunch: Roasted Garlic Bread Recipe

Ingredients

2 medium whole garlic bulbs
2 teaspoons olive oil
1 package (1/4 ounce) active dry yeast
1 cup warm water (110 ° to 115 °)
1 tablespoon sugar
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Instructions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425 ° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside.
In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. of edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes.
Bake at 375 ° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.

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