Roasted Garlic Rosemary Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 bulb garlic1 teas canola oil2 c water1 tablespoon yeast1 Tbsp sugar1 teas salt3 c white flour2 c whole wheat flour3 Tbsp rosemary1 Tbsp olive oil2 Tbsp olive oil & 1 teas salt
Drizzle 1 BULB garlic with canola oil and bake at 300 for around 10 minutes (until roasted). Set aside to cool.
Meanwhile, proof yeast in warm water with sugar (water hot enough to feel, but not so hot that you can't comfortably stick your finger in it).
Stir in salt, then white flour. Beat ~100 strokes, then let sit for ~1/2 hour. Take garlic out of skin and mix into dough with 1 tbsp olive oil and some salt. Mix in 2 - 3 c more whole wheat flour.
Knead for ~10 mins. Rub bowl with olive oil and let dough rise ~ 1 hr, covered with a wet cloth.
Shape into bread forms (I like a long loaf with slits cut diagonally on top, or a bulb shape) and set on greased pans to rise another 45 mins.
Preheat oven to 375. Mix olive oil and salt and brush on top of bread. Bake 35 - 40 mins.
Number of Servings: 16
Recipe submitted by SparkPeople user SHEEDYFANS.
Meanwhile, proof yeast in warm water with sugar (water hot enough to feel, but not so hot that you can't comfortably stick your finger in it).
Stir in salt, then white flour. Beat ~100 strokes, then let sit for ~1/2 hour. Take garlic out of skin and mix into dough with 1 tbsp olive oil and some salt. Mix in 2 - 3 c more whole wheat flour.
Knead for ~10 mins. Rub bowl with olive oil and let dough rise ~ 1 hr, covered with a wet cloth.
Shape into bread forms (I like a long loaf with slits cut diagonally on top, or a bulb shape) and set on greased pans to rise another 45 mins.
Preheat oven to 375. Mix olive oil and salt and brush on top of bread. Bake 35 - 40 mins.
Number of Servings: 16
Recipe submitted by SparkPeople user SHEEDYFANS.
Nutritional Info Amount Per Serving
- Calories: 169.5
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 585.7 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.9 g
- Protein: 4.8 g
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