I bake this loaf when the house feels slow and the day asks for warmth. My list of homemade bread recipes grows, yet this one stays close. I roast garlic until sweet, I chop rosemary, and the kitchen smells like a small bakery. Friends call it the Best Homemade Bread. I smile and nod. The crust sings, the crumb feels soft, and every slice takes butter like it was made for it. For folks who search homemade bread recipes easy, this one will fit. The steps stay clear and the tools stay simple. A bowl, a spoon, a Dutch oven, and a little time. I wrote this with care and with calm. I wanted the best homemade bread recipe you can trust. I keep a folder named bread recipes homemade and this loaf sits on top. It works as an easy artisan bread recipe for a weeknight, and it stands beside many artisan bread recipes that I love. We break the loaf, we pass olive oil, we say wow without a fuss.
Table of Contents
- 1) Key Takeaways
- 2) Easy Roasted Garlic Rosemary Artisan Bread Recipe
- 3) Ingredients for Roasted Garlic Rosemary Artisan Bread
- 4) How to Make Roasted Garlic Rosemary Artisan Bread
- 5) Tips for Making Roasted Garlic Rosemary Artisan Bread
- 6) Making Roasted Garlic Rosemary Artisan Bread Ahead of Time
- 7) Storing Leftover Roasted Garlic Rosemary Artisan Bread
- 8) Try these Bread next
- 9) Roasted Garlic Rosemary Artisan Bread
- 10) Nutrition
1) Key Takeaways
I bake with calm hands and a clear plan. The dough sits soft in a bowl. Heat builds in a Dutch oven. A crisp shell forms. A tender crumb waits inside.
Roasted garlic brings mellow sweet notes. Fresh rosemary adds pine and lemon. The mix tastes round and bright. Butter melts fast. Olive oil shines.
You get a simple path that suits busy days. A bowl and a spoon do the work. Timing stays friendly. This guide fits home cooks and curious first timers.
2) Easy Roasted Garlic Rosemary Artisan Bread Recipe
I reach for homemade bread recipes when I crave comfort. I keep homemade bread recipes close for busy nights. This loaf asks for warm water and a short mix. The scent rises quick. The crust crackles. The crumb feels light. On Elena Cooks at https://www.elenacooks.com I share what I test in my own small kitchen. I am Elena and I like bread that makes sense.
Friends call this the best homemade bread recipe. I smile and pass salt. The dough stays sticky yet kind. A rest builds strength. A hot pot gives lift. You get that golden top that sounds like a quiet drum. A soft slice holds soup and stands tall beside salad.
New bakers want homemade bread recipes easy. This guide fits that wish. It reads like an easy artisan bread recipe. A short list of tools helps. A bowl. A spoon. Parchment. A Dutch oven. Fresh rosemary and roasted garlic turn a plain loaf into true comfort. This bake lands as an artisan loaf you feel proud to share.
3) Ingredients for Roasted Garlic Rosemary Artisan Bread
Bread flour Strong gluten builds chew and shape. Use three cups. Scoop and level to avoid extra flour.
Instant yeast One teaspoon wakes the dough fast. It blends straight into the flour and saves time.
Fine sea salt One and one half teaspoons keep flavor balanced. Salt supports structure and taste.
Warm water One and three quarter cups help yeast work. The dough feels tacky. That feel signals good hydration.
Roasted garlic Two heads roasted until soft. Mash to a paste. The paste spreads sweet flavor through the crumb.
Fresh rosemary Two tablespoons chopped small. The needles add citrus and pine. The scent fills the room.
Olive oil Two teaspoons coat the garlic before roasting. A light drizzle helps color and keeps edges tender.
Flour for shaping A light dust on the parchment keeps the dough from sticking as you lift it.
Optional honey A small spoon adds gentle sweetness. It can help browning and a soft crust.
4) How to Make Roasted Garlic Rosemary Artisan Bread
Step 1 Set the oven to two hundred for garlic. Cut the tops from the heads. Drizzle with oil. Wrap and roast until soft. Cool and squeeze the cloves into a paste.
Step 2 Mix flour salt and yeast in a large bowl. Stir in warm water until no dry spots remain. The dough looks shaggy and feels sticky.
Step 3 Fold in roasted garlic paste and rosemary. Use a spoon or a wet hand. Lift and turn the dough a few times to spread the flavor.
Step 4 Cover the bowl and let it rise until puffy and doubled. Room heat works well. Time ranges from one hour to ninety minutes.
Step 5 Place a Dutch oven with lid in the oven. Heat to two hundred thirty. High heat helps spring and crust.
Step 6 Tip the dough onto parchment. Dust with a bit of flour. Shape into a round ball with quick gentle turns.
Step 7 Lift the parchment and set the dough into the hot pot. Cover and bake for thirty minutes. Steam forms inside the pot.
Step 8 Remove the lid. Bake twelve to eighteen minutes more until the top turns deep golden and sounds hollow when tapped.
Step 9 Cool on a rack for at least thirty minutes. Slice with a sharp bread knife. Serve warm with olive oil or butter.
5) Tips for Making Roasted Garlic Rosemary Artisan Bread
Keep water warm not hot. Warm water wakes yeast. Hot water can mute it. For new bakers who search homemade bread recipes this small cue helps a lot.
Use a scale if you own one. Weight keeps ratios steady. If not use the scoop and level method. That keeps flour light and the crumb open for an artisan loaf.
Line parchment with a dust of flour or rice flour. The dough lifts clean. The round keeps shape. That shape suits garlic bread and rosemary bread too.
6) Making Roasted Garlic Rosemary Artisan Bread Ahead of Time
Mix the dough in the evening. Cover and chill it. The rest slows down the rise and builds deeper flavor. Morning baking feels calm and simple.
This approach fits home baked bread recipes that value time. The cold rests help gluten relax. Shaping gets easy. Scoring stays clean.
Plan a bake for a meal. The loaf cools for thirty minutes. Slices hold heat yet cut clean. These steps match recipes for homemade bread that people save and repeat.
7) Storing Leftover Roasted Garlic Rosemary Artisan Bread
Let the loaf cool to room heat. A warm loaf traps steam. A cool loaf keeps the crust crisp. Store the bread cut side down on a board for one day.
For longer storage slice and freeze. Use a bag with most air pressed out. Toast straight from frozen. The crumb springs back and tastes fresh.
These habits sit well with homemade loaf recipes that show care. A simple plan saves waste and keeps flavor bright through the week.
8) Try these Bread next
9) Roasted Garlic Rosemary Artisan Bread
Homemade Bread Recipes Garlic Rosemary Artisan Loaf
Ingredients
For the Roasted Garlic
- 2 whole heads garlic
- 2 teaspoons olive oil
- Pinch of fine salt
- Pinch of ground black pepper
For the Dough
- 3 cups bread flour about 360 g
- 1 and one half teaspoons fine sea salt
- 1 teaspoon instant yeast
- 1 and three quarter cups warm water about 405 ml
- 2 tablespoons chopped fresh rosemary
- Roasted garlic cloves from above mashed
Instructions
For the Roasted Garlic
- Heat the oven to 200 C or 400 F.
- Trim the tops of the garlic heads to expose the cloves.
- Set each head on a small piece of foil and drizzle with olive oil. Sprinkle with salt and pepper.
- Wrap and bake until the cloves feel soft and smell sweet, about 35 to 40 minutes.
- Cool, then squeeze the cloves from the skins. Mash to a paste.
For the Dough
- In a large bowl stir flour salt and yeast.
- Add warm water and mix with a spoon until no dry spots remain. The dough will feel sticky.
- Fold in the mashed roasted garlic and the rosemary.
- Cover the bowl and let the dough rise at room heat until puffy and doubled, about 60 to 90 minutes.
- Set a Dutch oven with lid in the oven and heat to 230 C or 450 F.
- Lay a sheet of parchment on the counter and dust with flour. Turn the dough out and shape into a round ball.
- Lift the dough with the parchment and set it in the hot Dutch oven. Cover and bake 30 minutes.
- Uncover and bake 12 to 18 minutes more until deep golden and crisp.
- Cool on a rack at least 30 minutes before slicing.
10) Nutrition
I track what I eat and I still want joy. One slice fits a calm day. Here is a clear view of the loaf. Serving Size 1 slice Calories 190 Sugar 1 g Sodium 380 mg Fat 2 g Saturated Fat 0 g Carbohydrates 39 g Fiber 2 g Protein 6 g Cholesterol 0 mg.
Olive oil adds a small bit of fat. Most energy comes from flour and starch. A slice pairs well with salad or soup and keeps hunger in check.
This bread fits folks who like homemade bread recipes and want balance. Add greens and beans to a plate. The meal feels full and steady.
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