There’s something magical about the aroma of freshly baked bread, especially when it’s infused with the aromatic essence of rosemary and garlic. In this blog post, I’ll guide you through crafting a heavenly Rosemary Garlic Bread that not only fills your kitchen with enticing scents but also graces your table with a delightful burst of flavor.
Out of all the bread recipes that I have made this is my husband’s most favorite bread! It is super soft on the inside and crusty on the outside and tastes delicious!
This post contains affiliate links which means that I may receive a small commision at no extra cost to you. I only recommend tools that I have personally checked out and used.
Equipment
- Kitchen Aid Stand Mixer
- 6 Quart Dutch Oven
- Bread Proofing Baskets
- Parchment Paper
- King Arthur’s Bread Flour
- Thermometer
- Wire rack
Ingredients:
- 4 cups of King Arthur’s Bread Flour
- 2 cups of warm water at 110°F
- 1 teaspoon of Dry Rapid Yeast
- 1 teaspoon of sugar
- 1 1/2 teaspoon of salt
- 1/2 cup of Extra Virgin Olive Oil
- 3 garlic cloves minced
- 2 tablespoons of fresh rosemary, chopped
Instructions:
- Activate the Yeast: In a bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 10 minutes until it becomes frothy.
- Mix Dry Ingredients: In a large mixing bowl, combine flour and salt. Create a well in the center.
- Combine Ingredients: Pour the yeast mixture into the well, and add rosemary, minced garlic, and olive oil. Mix until the dough forms.
- Knead the Dough: In your Kitchen Aid mixer, knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough will begin to pull from the sides of the bowl. This is exactly what you want to see. The stretchier the dough gets the better.
- First Rise: Keep the dough in the mixing bowl, cover it with plastic wrap and a clean cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Shape the Loaf: Place the dough on a well-floured surface and shape it into a loaf. To achieve the perfect texture and structure in your bread, gently fold the dough by bringing one edge towards the center, pressing it down, and repeating the process from all sides until a smooth, round ball forms.
- Second Rise: Place the dough in a bread-proof basket and let the dough rise covered with a clean cloth again for 30 minutes.
- Preheat Oven: Preheat your oven to 450°F (232°C). Place the Dutch oven in your oven while it is preheating. A preheated Dutch oven provides a hot and enclosed environment for the bread to bake. This helps in creating a crisp and beautifully browned crust on the bread. As the dough begins to bake, the preheated Dutch oven traps the steam released from the dough. The steam helps to keep the surface of the bread moist for a longer period during the initial stages of baking.
- Dutch Oven: After the 30 minutes are up place dough on a sheet of parchment paper and score the bread in whichever way you would like using a bread lame or really sharp knife. Place the dough on the parchment paper in the Dutch oven and place the lid on it.
- Bake: Bake for 40 minutes and then remove the lid and bake for an additional 15 minutes uncovered.
- Cool and Enjoy: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
Tips:
- Fresh Ingredients: Use fresh rosemary and garlic for the best flavor. Dried rosemary can be a suitable substitute if fresh isn’t available.
- Preheat the Oven: Ensure your oven is fully preheated before placing the bread inside for even baking.
- Preferences: For a more intense flavor in this bread recipe, adding more garlic and rosemary is an option. I like to keep it light and also taste the bread and not overpower it with the flavors of garlic and rosemary.
- Mixing Option: If you don’t have a Kitchen Aid Mixer, I would recommend not using a hand mixer, but using your hands instead. Be prepared to knead the bread in your mixing bowl for a while to get the right consistency. If you’re looking for a Kitchen Aid Mixer to add to your Kitchen appliances, here is one that I always use, Kitchen Aid Stand Mixer.
- Gluten-Free: For a Gluten-Free Option you could always use your preferred Gluten-Free Bread flour. If you’re looking for a great Gluten-Free Flour here is one that I would recommend, King Arthur’s Bread Flour.
How to Store:
- Room Temperature: Keep the bread in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate the bread for up to a week. Warm slices before serving.
- Freezer: This bread freezes well. Slice it, wrap it tightly in plastic wrap, and store it in a freezer bag for up to three months. This allows you to thaw and enjoy individual slices without having to defrost the entire loaf.
Pairing Suggestions:
- Serve this Rosemary Garlic Bread alongside a hearty soup. If you’re looking for some soup recipes, here are some great recipes: 30-Minute Easy Portuguese Caldo Verde, The Best Homemade Roasted Butternut Squash Soup, How to Make a Hearty White Bean and Kale Soup, and How to Make Homemade Turkey Soup with Thanksgiving Leftovers
- Complement your cheese and charcuterie board with slices of this flavorful bread.
Check out these other Bread Recipes that I absolutely love!
This Rosemary Garlic Bread recipe is a testament to the joys of home baking. It is also a great addition to a Holiday Feast. From the fragrant rise of the dough to the golden crust, each step contributes to a masterpiece that will leave your kitchen smelling divine and your taste buds dancing. Enjoy the process, savor the flavors, and share the love of freshly baked bread with those around you. Happy baking!
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
To stay connected with my weekly content, subscribe to my Newsletter down below!
How to Make the Best Rosemary Garlic Bread
Transform your kitchen into a bakery with my step-by-step guide on how to make Rosemary Garlic Bread. Discover the secrets to crafting a fragrant, golden loaf infused with the perfect blend of fresh rosemary and minced garlic.
Equipment
- Kitchen Aid Stand Mixer
- 6 quart Dutch Oven
- Bread Proofing Baskets
- Parchment paper
- King Arthur’s Bread Flour
- Thermometer
- Wire rack
Ingredients
- 4 cups of King Arthur’s Bread Flour
- 2 cups of warm water at 110°F
- 1 teaspoon of Dry Rapid Yeast
- 1 teaspoon of sugar
- 1 1/2 teaspoon of salt
- 1/2 cup of Extra Virgin Olive Oil
- 3 garlic cloves minced
- 2 tablespoons of fresh rosemary chopped
Instructions
- In a bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 10 minutes until it becomes frothy.
- In a large mixing bowl, combine flour and salt. Create a well in the center.
- Pour the yeast mixture into the well, and add rosemary, minced garlic, and olive oil. Mix until the dough forms.
- In your Kitchen Aid mixer, knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough will begin to pull from the sides of the bowl. This is exactly what you want to see. The stretchier the dough gets the better.
- Keep the dough in the mixing bowl, cover it with plastic wrap and a clean cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Place the dough on a well-floured surface and shape it into a loaf. To achieve the perfect texture and structure in your bread, gently fold the dough by bringing one edge towards the center, pressing it down, and repeating the process from all sides until a smooth, round ball forms.
- Place the dough in a bread-proof basket and let the dough rise covered with a clean cloth again for 30 minutes.
- Preheat your oven to 450°F (232°C). Place the Dutch oven in your oven while it is preheating. A preheated Dutch oven provides a hot and enclosed environment for the bread to bake. This helps in creating a crisp and beautifully browned crust on the bread. As the dough begins to bake, the preheated Dutch oven traps the steam released from the dough. The steam helps to keep the surface of the bread moist for a longer period during the initial stages of baking.
- After the 30 minutes are up place dough on a sheet of parchment paper and score the bread in whichever way you would like using a bread lame or really sharp knife. Place the dough on the parchment paper in the Dutch oven and place the lid on it.
- Bake for 40 minutes and then remove the lid and bake for an additional 15 minutes uncovered.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
Nutrition
Calories: 169kcalCarbohydrates: 12.4gProtein: 2.1gFat: 12.7gSaturated Fat: 1.9gSodium: 440mgPotassium: 13mgFiber: 0.9gSugar: 0.5gCalcium: 15mg
Tried this recipe?Let us know how it was!
Leave a Reply