Simple Rosemary Garlic Bread
MAKES 2 Loaves | ACTIVE TIME 30 Min | TOTAL TIME 3 Hours
1½ tablespoons active dry yeast (2 packets)
2½ cup warm water (110° to 120°)
2/3 cup granulated sugar
8 tablespoons unsalted butter, divided
1 tablespoon kosher salt
¼ cup chopped fresh rosemary (about 4 large sprigs) *See Cook’s Note
6-10 cloves fresh garlic, minced
6-7 cups all-purpose flour
Melt ¼ cup of butter. I microwave on high for 30 seconds at a time until it is mostly melted. I recommend covering with a paper towel to avoid messes. Set aside.
In the bowl of a stand mixer* add sugar and water. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.
Add melted butter, 4 cups flour and salt. Mix on low, using dough hook, until smooth. Add garlic and rosemary to the bowl of the mixer. Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups). Turn to medium and knead for 5 minutes. Your ball of dough should be tacky (not sticky). If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it).
Turn onto a floured board; knead about 10 turns. Place 1 tablespoon butter in a large microwave safe bowl. Heat butter in the microwave until butter is melted. Place dough into bowl, turning once to grease top. Loosely cover with plastic wrap and a cloth over top and let rise in a warm place until doubled in size, about 1 hour.
Punch dough down and shape into two loaves. Place loaves in greased 9-in. x 5-in loaf pans. Cover and let rise until doubled, about 45-60 minutes. Preheat oven to 350° and place top baking rack in the center of the oven. Bake for 30-35 minutes or until golden brown.
If bread starts to brown too quickly, cover with aluminum foil. When bread is removed from the oven, brush with remaining butter. Serve and enjoy!
COOK’S NOTES: If you do not have a stand mixer you can combine: Add sugar and water to a large bowl. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic. Add melted butter, rosemary and garlic and mix with a wooden spoon. Add flour 1 cup at a time until you are no longer able to mix with a spoon.
Place bread on a clean floured countertop and begin kneading, adding 1 cup of flour at a time until the bread becomes a ball. Then continue to knead by hand 5-8 minutes until dough is tacky (not sticky). Continue with recipe.
Substitute 4 teaspoons dried rosemary if you are unable to find fresh.
Recipe developed by Donna Elick - The Slow Roasted Italian
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