If you are anything like us, we love good bread. This garlic rosemary bread recipe is a FAVORITE in our house.
Bread goes with just about anything and this tasty loaf of garlic rosemary bread is no different.
You will want to add this to your weekly meal plan. Although we rarely have leftover bread, this bread is just as good the next day.
Garlic rosemary bread also goes PERFECT with chicken bacon spinach pasta.
How To Make Garlic Rosemary Bread
Don’t let the idea of making bread intimidate you, especially if you have a stand mixer with a dough hook attachment.
First, proof the yeast. Mix one-quarter cup very warm water (about 110 F degrees), one tablespoon dry active yeast, and one teaspoon sugar. After about five minutes, the mixture should be foamy and doubled in size.
While the yeast proofs, mix two and a half cups flour, one and a half teaspoon salt, two teaspoons sugar, and two teaspoons dried rosemary on low speed.
Slowly add in about one and one-quarter cup warm water to the mixture and then add in the proofed yeast mixture. Continue kneading the dough and slowly add in the remaining flour until the dough is firm and not sticky.
After the dough has been kneaded for five minutes, add in two teaspoons dried rosemary and one and a half teaspoons garlic powder. You can replace the garlic powder with one head roasted garlic cloves, both methods turn out very very good.
Place the dough mixture in a mixing bowl and coat well with two tablespoons olive oil. Cover loosely with a clean dishcloth and let rise in a warm location for an hour.
Place the bread on a parchment paper lined baking sheet and shape into a ball. Cover loosely with the dish towel again and let rise for sixty more minutes in a warm location.
Preheat oven to 375 F degrees. Gently remove the cloth from the dough and place the dough on the top rack in the oven. Bake approximately twenty-five minutes or until golden brown.
While still hot, brush the top of the bread with either melted butter or olive oil if desired.
Tools And Gadgets Used To Make Garlic Rosemary Bread
Tips For Making The Perfect Rosemary Garlic Bread
If you do not have a warm location for letting the bread rise, preheat the oven to the lowest heat (mine is 170 F degrees). Turn off the stove and then add the dough five minutes later.
Roast one head of garlic and use the roasted cloves in place of the garlic powder.
Serve with softened butter or seasoned olive oil.
More Recipes Using Yeast
What To Serve With Rosemary Garlic Bread
Rosemary Garlic Bread
Ingredients
- 3 cup flour
- 1 3/4 tsp salt
- 1 TBSP active dry yeast
- 1 1/2 cup warm water
- 3 tsp sugar
- 2 tsp rosemary
- 1 1/2 tsp garlic powder
- 2 TBSP olive oil
- salt & pepper
Instructions
- Mix one-quarter cup very warm water (about 110 F degrees), one tablespoon dry active yeast, and one teaspoon sugar. After about five minutes, the mixture should be foamy and doubled in size.
- While the yeast proofs, mix two and a half cups flour, one and a half teaspoon salt, two teaspoons sugar, and two teaspoons dried rosemary on low speed.
- Slowly add in about one and one quarter cup warm water to the mixture and then add in the proofed yeast mixture. Continue kneading the dough and slowly add in the remaining flour until the dough is firm and not sticky.
- After the dough has been kneaded for five minutes, add in two teaspoons dried rosemary and one and a half teaspoons garlic powder.
- Place the dough mixture in a mixing bowl and coat well with two tablespoons olive oil. Cover loosely with a clean dish cloth and let rise in a warm location for an hour.
- Place the bread on a parchment paper lined baking sheet and shape into a ball. Cover loosely with the dish towel again and let rise for sixty more minutes in a warm location.
- Preheat oven to 375 F degrees. Gently remove the cloth from the dough and place the dough on the top rack in the oven. Bake approximately twenty-five minutes or until golden brown.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 214 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 550mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 6g
