Garlic and rosemary bread
Garlic and rosemary bread features a rich combination of earthy rosemary, tangy balsamic vinegar, and aromatic garlic. This artisan loaf is made by mixing a yeast dough, rising twice, and baking to golden perfection.
Cook time 80 min
Prep time 130 min
Ingredients:
1.50 cups water1 tbsp sugar
1 tsp yeast
3 cups bread flour
1 tbsp rosemary
1 tsp salt
2 tbsp olive oil
1/3 cup brown sugar
1/3 cup vinegar
2 garlic cloves
Experience the delightful aroma and flavors of our Balsamic Garlic and Rosemary Bread. This bread combines the earthy flavor of rosemary, the tang of balsamic vinegar, and the rich undertones of garlic, resulting in a gourmet loaf that's perfect for any occasion. Follow our detailed steps to create this artisan bread in your own kitchen.
Instructions:
- In a large mixing bowl, combine the lukewarm water and 1 tablespoon of sugar. Stir until the sugar dissolves.
- Sprinkle the yeast over the water and let it sit for about 5–10 minutes, or until it becomes foamy.
- In a separate bowl, combine the bread flour, chopped rosemary, and salt. Mix thoroughly to distribute the ingredients evenly.
- Once the yeast mixture is foamy, add the olive oil to it.
- Gradually add the dry flour mixture to the wet mixture, mixing until a rough dough forms. You can use a wooden spoon or a stand mixer with a dough hook attachment.
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, or until the dough becomes smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for the same amount of time.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.
- Place the dough in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a clean, damp cloth or plastic wrap.
- Let it rise in a warm, draft-free place for about 1–1.5 hours, or until it has doubled in size.
- While the dough is rising, combine the brown sugar, balsamic vinegar, and minced garlic in a small saucepan.
- Cook over low heat, stirring occasionally, until the mixture thickens slightly, for about 10 minutes. Remove from heat and let it cool to room temperature.
- Once the dough has doubled in size, punch it down to release the gases and transfer it to a lightly floured surface.
- Flatten the dough into a rectangle and spread the balsamic garlic mixture evenly over the surface.
- Roll the dough up tightly, starting from the short side, to form a loaf. Pinch the seams and ends to seal them.
- Place the loaf, seam side down, into a greased loaf pan or onto a parchment-lined baking sheet.
- Cover with a damp cloth or plastic wrap and let it rise again for about 30–45 minutes or until nearly doubled in size.
- Preheat your oven to 375°F (190°C).
- Once the dough has risen, remove the covering and place the bread in the preheated oven.
- Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- An instant-read thermometer inserted into the center should read about 190°F (88°C).
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Then transfer it to a wire rack to cool completely before slicing.
And there you have it, a delightful Garlic and Rosemary Bread that's sure to impress. This bread not only tastes delicious but also fills your home with a fantastic aroma. Enjoy it warm, straight from the oven, or as a tasty addition to any meal. Happy baking!
Garlic and rosemary bread FAQ:
Bake the Garlic and Rosemary Bread for 30–35 minutes at 375°F (190°C), or until it is golden brown and sounds hollow when tapped on the bottom.
To check if the bread is fully baked, an instant-read thermometer should read around 190°F (88°C) when inserted into the center. You can also tap the bottom of the bread; it should sound hollow.
If the dough is too sticky during kneading, add more flour a tablespoon at a time until it reaches a smooth and elastic consistency.
Yes, you can substitute bread flour with all-purpose flour, but the texture may be slightly less chewy. The bread might not rise as much, so adjustments may be necessary.
Store the leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Tips:
- For enhanced flavor, let the rosemary sit in olive oil for a few minutes before adding it to the dough, allowing the herb to infuse the oil.
- Ensure the water is lukewarm (around 100-110°F or 37-43°C) to activate the yeast properly without killing it.
- Knead the dough until it's smooth and elastic. This usually takes about 10 minutes and will result in a better texture.
- Let the dough rise in a warm, draft-free area to help it double in size more efficiently.
- For a crustier loaf, place a pan of water on the bottom rack of your oven during baking to create steam.
- Allow the bread to cool completely on a wire rack before slicing to prevent it from becoming gummy.
Nutrition per serving
12 ServingsCalories 170kcal
Protein 6g
Carbohydrates 36g
Fiber 1.03g
Sugar 8g
Fat 2.91g
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