Easy Homemade Bread: Roasted Garlic and Rosemary

by Pamela

no knead bread recipes, easy homemade bread, homemade bread, roasted garlic bread, roasted garlic and rosemary bread

Last year I made a no knead bread that’s really stuck with me ever since.  Yes, there are quite a few no knead bread recipes out there, but this is the one I tried and have used time and time again with the greatest success.  While you might think making your own bread is so hard that it requires a machine to do it.  You would be wrong about that.  That’s what’s so great about these no knead recipes…it eliminates the “hard” part, the kneading.  This easy  homemade bread recipe is pretty much all about mixing, forgetting and baking…and you’ve got a stellar loaf of bread.

I was part of the Share Our Strength Bake Sale that occurred last Saturday (May 14th) and thought about all of those sweet treats that would be available.  But when you look at a bakery, lots of times you’ll see some savory treats along side those sweets as well as some beautiful loaves of bread.  So I thought, why not make some easy homemade bread that someone could take home and would enjoy not only because it didn’t cost them the $7 it would have, had they got it from a bakery, but also smells and tastes amazing?  Hence, the roasted garlic and rosemary bread loaves.

Easy-Homemade-Bread

Roasted garlic and rosemary bread is something that a local grocer used to carry around here.  One of my girlfriend’s got me hooked on it, but my local outlet of that grocer didn’t carry it.  It’s times like these that cause us to get resourceful.  So in making this easy homemade bread I not only saved myself from the heartache of availability, but I saved myself about $6 a loaf.  (It only costs a few cents per loaf to make this yourself.)

Do me a favor (and in return you’ll be doing yourself a favor) and make this bread.  I guarantee you that your friends and family will thank you as will your taste buds.  And don’t feel like you need to stop with the garlic and rosemary.  Adding a little cracked black pepper to this will amp up the flavor even more.  But you could also add different things to this bread.  You’ll see in my older post that I added Manchego cheese and dried apricots, but you could also add things like chopped mozzarella and some cooked up pancetta pieces.  Go wild!  Oh, and feel free to mix in some whole wheat flour in place of all the white flour if you like.

Relationship Advice

What seems like just yesterday you were a chic, enchanting, witty woman able to snap a guys neck just by walking into the room in your 6″ stilettos.  What the hell happened to you?  Marriage has sapped you of your perkiness, your zest for life, and – much to your spouse’s dismay – your will to wear pants that are held in place by anything but elastic or a drawstring. You wonder, where that woman disappeared to.  You can probably find her on Twitter or Facebook hiding behind a photo that looks deliciously mysterious yet causes most to believe that she is hiding the fact that she let herself go and is embarrassed to show anything more than a swoop of hair over her forehead and one well made up eye.

Why does the event of marriage cause women to let themselves morph into something that they swore they would never do once they got married?  Does their marriage give them so much comfort that they feel they have nothing to aspire to anymore with their spouse?  Do they feel that they can take their “mask” off now that their spouse knows the “real” them?  When the divorce rate, in the US, is greater than 50% is it rational to feel so comfortable that you don’t need to try to be appealing to your spouse anymore?

Yes, I’m only covering the superficial matters in this discussion, and I understand that there are many more areas to cover.  But I have seen so many of my contemporaries that have fallen into this sloppy comfort zone after they were married that I am stunned by the commonality of it.

I get it.  We’re all busy and sometimes other things take priority over hitting the gym, eating healthy and spending money on clothes.  But it’s important to take time for yourself.

As with most things in marriage, it’s a two way street.  Has he done the same thing?  Is the shower something he only steps into Monday through Friday?  Is his idea of the basic food groups: pizza, potato chips, beef jerky and beer?  Maybe it’s time for both of you to take a step back and get re-connected to one another.

[print_this]

Recipe: Roasted Garlic and Rosemary Bread

Ingredients

  • 3 Cups Lukewarm Water (more water needed for cooking)
  • 1 1/2 Tablespoons Active Dry Yeast (roughly 2 packets)
  • 1 1/2 Tablespoons Kosher Salt
  • 6 1/2 Cups All Purpose Flour
  • 14 Cloves of Garlic (roasted and roughly chopped)
  • 3 Tablespoons Fresh Rosemary (finely chopped)
  • Cornmeal (for dusting)

Instructions

  1. In a large mixing bowl mix water, yeast and salt. Let sit for 30 minutes. You’ll see a foamy substance on top of the water.  If you don’t see any foam, your yeast is old and you’ll need to start over with some fresh yeast.
  2. Add all of the flour, garlic and rosemary to the wet ingredients and stir to combine. I used a long handled wooden spoon to thoroughly combine the flour. You only need to mix the flour until you don’t see any more flour streaks running through the dough. If you are having trouble combining all of the flour, you can add more water (a tablespoon at a time) and keep stirring.
  3. Leave the dough in the bowl and cover loosely with a non-terry cloth towel (terry cloth will stick to the risen dough and leave icky bits in it). Set the bowl in a place that is warm and not drafty. Let dough rise roughly 2 hours.
  4. Cover your hands, lightly, in flour. Take 1/4 of the bread and pull edges under, to the bottom of the dough so that you have a smooth dome. Repeat with remaining dough. Sprinkle cornmeal on cutting board and put the four dough domes on board.
  5. Let dough rest for 40-60 minutes.
  6. Preheat oven to 450 degrees Farenheit.
  7. Place a pizza stone, cast iron skillet or sheet pan on the middle rack of your oven. On a lower rack place a broiler pan or half sheet pan (you’ll be adding water to this pan so make sure the pan has sides on it).
  8. Lightly dust the top of each loaf and slash the top 1/4″ deep.
  9. Place a loaf (or loaves) on the pizza stone or skillet. Pour 1 cup of hot water into broiler pan/half sheet pan and quickly close the oven door, so that the steam stays in the oven.
  10. Bake for 30-40 minutes, or until top is nicely golden brown.
  11. Remove from oven and let cool.

Quick notes

The way I’ve written this recipe, it will make 4 6″ loaves. But you can make it into pretty much any quantity you would like. If you make several small rolls from it, you may need to reduce the cooking time slightly.

For the roasted garlic, I simply tossed the peeled cloves into a small pot and covered them with olive oil. I turned the heat to medium low and cooked them until they started to turn a light golden brown (they will fry a bit in the oil). Once lightly browned I removed them from the oil to cool. The benefit of doing it this way gives you a great garlic olive oil that can be used in salad dressings or for other cooking. However, you can also do the traditional oven roasting of the garlic as well.

Variations

The variations on this recipe are pretty endless. Let your imagination run wild.

Preparation time: 120 Minutes

Cooking time: 40 Minutes

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (General)

[/print_this]

Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.
Related Posts with Thumbnails

22 comments

Meryn June 16, 2014 at 10:51 pm

I’ve made a recipe extremely similar to this (no garlic). I always end up using more flour AND I add the salt to my flour mixture instead of to the yeast/water mixture. Salt kills yeast and I have gotten much better rises out of the dough with that change (and adding a little sugar to the water/yeast so that the yeast has something to feed off).

I’ve also brushed the tops with butter before baking as it gives great color and softens the crust without making it TOO soft (I’ve done butter on top afterwards and the crust just seems soggy)

Pamela June 17, 2014 at 7:29 am

Hi Meryn, thanks for the tips. I love the idea of adding butter to the top before baking. But you really must try adding the garlic at least once. It really is delicious. And if you toast the bread and add a little butter you’ll have the best tasting garlic bread ever! :)

Pamela June 18, 2012 at 6:28 am

Hi Rattana,
I just took another look at my bread flour and it’s actually Gold Medal bread flour, not Pillsbury.

Rattana Waran June 16, 2012 at 2:22 am

Can you suggest for bread flour, I am short of all purpose flour?

Pamela June 17, 2012 at 9:29 pm

Hi Rattana,

I use Bob’s Red mill and Pillsbury bread flour. Send a picture of your bread when it’s done. I hope you enjoy it. This is one of my favorite braced recipes.

Beckah December 31, 2011 at 2:09 pm

This looks amazing–I’ve always loved no-knead recipes (in fact, I’m at a friend’s making one of them now–a Google about adding garlic got me to your page), but had trouble because: 1) They require about 10 hours minimum of advance planning, and 2) they all say you need a fancy, expensive Dutch oven, which is just not financially in the cards for me right now.

I’m so glad to see your recipe requires neither. Thank you. I can’t wait to try this, and I’ve been wanting to add garlic and rosemary for a long time.

Quick question: do you get the sheet pan and roasting pan (for the water) hot before you put the dough on them? I imagine you mean that you put them in there while the oven is preheating, and then, once it’s hot, put the dough on the sheet pan and the water in the bottom pan–but just wanted to check.

Thank you again. I imagine I’ll be making this recipe often! (My book group will be so impressed!)

Pamela January 5, 2012 at 8:10 am

Hi Beckah,
Sorry for the delay in getting back to you.

The pan goes in the oven while it’s preheating. Put the dough on the sheet pan and slide it into the oven. Then pour the water into the preheated pan (causes a really big cloud of steam) and quickly close the door to capture as much of that steam as possible.

You are going to love this bread recipe, you can change it up in so many ways. Happy reading!!!

Andrea October 23, 2011 at 6:24 pm

I made this today – the recipe is a keeper! Best bread I have made by far. I roasted the garlic the way you suggested, rather than the oven method. Before baking the bread, I used some of the reserved garlic infused olive oil and brushed it over the loaves. Yummy!

Pamela October 24, 2011 at 5:58 pm

Hi Andrea,
I’m so glad to hear you like the bread recipe….it’s one of my favorites too and is so easy to make. That garlic olive oil is one of the great side benefits of making the bread. It doesn’t last long around here when I make it.

Lesley October 14, 2011 at 7:56 pm

Thanks of this recipe. This was my first attempt at baking bread and overall I’d say it was successful. .The bread was delicious but didn’t seem to rise that high when it was baked. (the bloom of the yeast seemed kind of sparse when I later looked at other pics so that probably was the problem) Aside from that, my biggest challenge was working the dough (after the 2 hour rest) into smaller balls of dough. It was so sticky I wondered if I used too much water. I was almost ready to throw in the towel at that point. I literally had to use many small handfuls of flour to even get the smaller sections assembled. There was absolutely no way I could pull the sides under the bread. Any suggestions about where I made a mistake?

Pamela October 20, 2011 at 12:33 pm

Hi Lesley,

Sometimes that happens to me too. The dough is really sticky and takes quite a bit of flour on our hands to keep it from ending up all over my hands and ultimately my face, hair, clothes (you get the idea). A lot of times that has to do with the humidity in the air when you are baking the bread. Sometimes, if it feels humid, I don’t add in all of the water at once, I add it in slowly until everything comes together. If there’s water left over…no worries.

So, bottom line, it wasn’t you…it was the weather. I’m glad you liked the bread. :)

Jan Curling July 10, 2011 at 5:10 pm

Any advice for holding on to a couple of the dough balls for baking the next day? I am getting ready to put the first one in the oven…can’t wait to see if this turns out like I hope!

Pamela July 11, 2011 at 9:09 am

Hi Jan, I have heard that you can freeze the bread dough and then bake it, if you’re looking for storage options. I have not done this so I can’t really report on the results. However, it makes sense since you can buy frozen bread at the grocery store and bake it at home.

Andrea @ Fork Fingers Chopsticks May 19, 2011 at 10:50 pm

We don’t usually have bread in the house either – unless, of course it’s home-made or an artisanal version. My husband is the bread baker and makes a mean no-knead whole wheat version.

Excellent relationship advice. The thing is people don’t always realize that being “married” isn’t always “happily married.” The latter takes work.

EATnLISTEN May 19, 2011 at 8:11 am

Your making me hungry!

Anita Menon May 18, 2011 at 9:06 am

Love the bread and have bookmarked the recipe for future use.
I particularly loved the relationship advice and wanted to give my 2 cents. This degradation of self becomes amplified after having a baby. I myself keeping going back and forth but do my best not to lose myself. Blogging in a way has helped me keep grips and not slip away.

Its a fantastic post. Really.

Pamela May 18, 2011 at 10:37 am

Hi Anita. Thanks for the kind words.

This bread is so delicious…I had to share.

Belinda @zomppa May 18, 2011 at 8:25 am

This bread definitely warrants an exception! I don’t think I EVER wore or will wear 6″ stilettos!

Pamela May 18, 2011 at 10:40 am

The shoes do take some getting used to, but I have to admit that I do love them. ;)

Deb @ knitstamatic May 18, 2011 at 8:16 am

Amen! See, I said it and meant it! I could just smell the bread the way you described it, mmmm. I love a nice crusty bread and this one looks devine, I think I’ll add it to my list of must makes!

Pamela May 18, 2011 at 10:39 am

I’m glad you liked the post Deb. :)

Leave a Comment