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Homemade Bread Recipes Garlic Rosemary Artisan Loaf

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.
Prep Time20 minutes
Cook Time45 minutes
Total Time3 hours 25 minutes
Course: Bread
Cuisine: American
Keywords: artisan bread recipes, beginner bread, Best Homemade Bread, best homemade bread recipe, bread recipes homemade, crusty loaf, Dutch oven bread, easy artisan bread recipe, garlic rosemary bread, homemade bread recipes, homemade bread recipes easy, no knead bread
Servings: 12 slices
Author: Elena

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

  1. Heat the oven to 200 C or 400 F.
  2. Trim the tops of the garlic heads to expose the cloves.
  3. Set each head on a small piece of foil and drizzle with olive oil. Sprinkle with salt and pepper.
  4. Wrap and bake until the cloves feel soft and smell sweet, about 35 to 40 minutes.
  5. Cool, then squeeze the cloves from the skins. Mash to a paste.

For the Dough

  1. In a large bowl stir flour salt and yeast.
  2. Add warm water and mix with a spoon until no dry spots remain. The dough will feel sticky.
  3. Fold in the mashed roasted garlic and the rosemary.
  4. Cover the bowl and let the dough rise at room heat until puffy and doubled, about 60 to 90 minutes.
  5. Set a Dutch oven with lid in the oven and heat to 230 C or 450 F.
  6. Lay a sheet of parchment on the counter and dust with flour. Turn the dough out and shape into a round ball.
  7. Lift the dough with the parchment and set it in the hot Dutch oven. Cover and bake 30 minutes.
  8. Uncover and bake 12 to 18 minutes more until deep golden and crisp.
  9. Cool on a rack at least 30 minutes before slicing.

Notes

Use bread flour for chew and a strong crust. All purpose flour works in a pinch. If the crust darkens fast, set a loose sheet of foil over the top for the last minutes of baking. For a slower rise, chill the dough after the first mix and let it rest in the fridge for 12 to 18 hours. Leftovers keep well in a paper bag at room heat for a day. For longer storage, freeze sliced bread and toast from frozen.