Rosemary Garlic Bread Recipes

Steps:

• Remove outer papery skin from garlic (do not peel or separate cloves).
• Cut top off garlic heads, leaving root end intact.
• Brush with oil; sprinkle with rosemary.
• Cover and bake at 425' for 30 - 35 minutes or until softened.
• Cool for 10 minutes, squeeze softened garlic into bowl.
• Add broth, lightly mash.
• In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt.
• Heat milk, water & 1/4 C butter to 120 - 130 degrees (in sauce pan or CAREFULLY in the microwave).
• Add to dry ingredients; beat just until moistened.
• Beat in garlic past until smooth.
• Stir in remaining flour to form a soft dough, and knead 10 minutes.
• Cover with damp towel and let rise until double in size.
• Punch dough down, turn onto lightly floured surface; divide in two.
• Divide each portion into 3 pieces; shape each into an 15-inch rope.
• Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. (if loaves are preferred, simply shape each half into a 'log' and place each in a greased bread pan).
• Repeat with remaining dough.
• Cover and let rise in a warm place until doubled (about 30 minutes).
• Bake at 350' for 15 minutes.
• Melt remaining butter; add garlic salt. Brush over bread.
• Bake 10 - 15 minutes longer or until golden brown.
• Remove from pans to wire racks to cool.
• Prep time includes rising time.

Steps:

• Follow directions for the bread mix- only add the garlic to the water so the oil doesn't touch the yeast.
• Add rosemary and cook according to directions.

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Steps:

• Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• Preheat the oven to 400 degrees F.
• Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
• Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
• You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.

Steps:

• In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
• Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
• Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
• Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
• After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
• After the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

Steps:

• Blend butter and rosemary in processor.
• Gradually add oil and process until incorporated.
• Mix in Parmesan cheese.
• (Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.)
• Mix in garlic.
• Cut the baguette in half lengthwise, then crosswise (4 pieces total).
• Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals.
• Prepare barbecue (medium-high heat) or preheat oven to 400°F
• Spread cheese mixture over cut sides of bread.
• If grilling, wrap each piece of bread loosely in foil.
• Grill in foil until bread is crusty and golden, about 8 minutes.
• If baking, place bread cut side up on baking sheet.
• Bake until bread is crisp and golden around edges, about 10 minutes.
• Serve bread warm.

Steps:

• Preheat oven to 400°F. Mix butter, cheese, garlic and rosemary until well blended.
• Spread onto cut surfaces of bread. Place, buttered sides up, on baking sheet.
• Bake 8 to 10 minutes or until lightly browned.

Steps:

• 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• 2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• 3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• 4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• 5. Preheat the oven to 400°F.
• 6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!

Steps:

• Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
• Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
• Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape into balls. Divide between two greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks.

Steps:

• Preheat the oven to 400°F (200°C).
• Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
• Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
• Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
• In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
• In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
• Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
• Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
• Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
• Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
• Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

Steps:

• Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
• Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
• Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
• Preheat oven to 425F and set rack in middle of oven.
• Bake for 13-15 minutes, or until golden.

Steps:

• Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic.Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.
• If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.