I’d like a slice of this big enough to be a pillow. I’d fall sleep right away! I’d wake up snacking. You see this bread is the softest. Perfect for the savoriest of sandwiches or the toastiest of toasts.
And I can’t stop with Call Me Maybe jokes… like for this bread it’d be: I baked some bread, and this is crazy, but I’d like to marry it, so let’s go to the courthouse maybe.
So believe it! I love it. And somehow just one clove of garlic turns this entire loaf into a garlicky anti-vampire dream. And the rosemary keeps it freckled and delicious.
Garlic Rosemary Bread (makes 1 round loaf)
Recipe adapted from A Hint of Honey
- 1 cup warm water
- 1 T sugar
- 2 t active dry yeast
- 1 t salt
- 1 clove garlic, pressed or minced
- 2 T fresh rosemary, chopped + more for topping
- 1/4 t ground pepper
- 2 T extra virgin olive oil
- 1 1/2 cups all-purpose flour
- 1/2-1 cup bread flour
- egg wash (1 egg whisked with 1 T water)
- In a large bowl, or the bowl of your stand mixer, combine water, sugar, and yeast. Set aside to proof for 10 minutes.
- Stir in the salt, garlic, rosemary, pepper, olive oil and all-purpose flour. Add 1/2 cup bread flour and mix until dough comes together. Add more flour as kneaded (ha!) until manageable. Knead in your mixer using the dough hook or on a lightly floured surface until smooth.
- Place in a lightly greased bowl, turning once to coat. Set aside in a warm place for an hour or until double in size.
- Punch down dough and form into a round loaf. Place on a corn meal sprinkled piece of parchment paper on a cutting board or pizza peal. Cover and set aside to rise for 45 minutes.
- Meanwhile, preheat your oven and a pizza stone to 400F. Once the loaf has risen, brush it with the egg wash and sprinkle generously with rosemary. Transfer loaf to the pizza stone and bake for 20-35 minutes until top is golden and sounds hollow when tapped.
Yay! Click HERE for a printable version of the recipe above.