Homemade Garlic Rosemary Bread Recipe

Introduction

Homemade Garlic Rosemary Bread is a fragrant, flavorful loaf perfect for any meal. With fresh rosemary and garlic infused into a tender crust, this bread is simple to make and sure to impress. Baking this at home fills your kitchen with an irresistible aroma.

Ingredients

• 3½ cups (420g) all-purpose flour
• 1½ cups (360ml) warm water
• 2¼ tsp (7g) active dry yeast
• 1½ tsp (9g) salt
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced

Instructions

1. Step 1: Activate the yeast by combining warm water and yeast in a small bowl. Let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, mix flour and salt. Add the yeast mixture, olive oil, garlic, and rosemary. Stir until a shaggy dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape it into a round loaf. Place it on a baking sheet or pizza stone.
6. Step 6: Cover the loaf with a towel and let rise for 30 minutes. Preheat the oven to 450°F (230°C).
7. Step 7: Score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
8. Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• For a stronger garlic flavor, roast the garlic cloves before adding them to the dough.
• Try substituting fresh rosemary with other herbs like thyme or oregano for a different twist.
• Use bread flour instead of all-purpose flour for a chewier texture.
• If you prefer a crispier crust, place a pan of water in the oven during baking to create steam.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a zip-top bag for up to 3 months. To reheat, toast slices or warm the whole loaf in a 350°F (175°C) oven for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using about 25% less than the amount of active dry yeast and mix it directly with the dry ingredients without proofing in water first.

What if my dough doesn’t rise properly?

This usually happens if the water is too hot or cold or the yeast is old. Make sure to use warm water between 100-110°F (38-43°C) and check your yeast’s expiration date for the best results.