Rosemary & Garlic Bread

I haven’t made bread in a while and as I was going for dinner at my friend’s new flat I decided to make a tasty bread to take along! I won a year’s supply of garlic a few months ago so I am always looking for ways to use it, and as this bread uses a whole bulb, I was immediately attracted to it!

I started by mixing 300ml warm water, one sachet of dried yeast, 2 tbsp olive oil and 1 tsp caster sugar in a bowl until the yeast dissolved.

In a bowl I measured out 500g strong white bread flour and poured the yeast mixture in bit by bit. I used my hands to form a dough with it, then kneaded it on a floured service until smooth. I oiled the ball of dough with my hands and then put it into a floured bowl.

I covered the bowl with cling film and left it for an hour to rise. During this time I also roasted the bulb of garlic by drizzling it with olive oil, wrapping it in foil and cooking for an hour. The first 40 minutes I had the oven on 150C/300F/Gas Mark 2 as I popped out and didn’t want it to burn, and then I turned it up to 175C/350F/Gas Mark 4 for the remaining 20 minutes. This timing will depend on the size of the bulb so check on it.

 I rolled out the dough and put it on an oiled baking tray, then I pricked it all over with a fork.

For the rosemary and garlic butter I mixed together 175g softened margarine (I used flora light, but you can use butter or any other margarine), the garlic from the roasted bulb, a few sprinkles of salt, and several sprinkles of dried rosemary. You can also use fresh rosemary if you like, and the quantities are entirely up to you depending on taste! You can also add black pepper if you like it.

Using a palette knife I spread the butter all over the bread. I then covered it in cling film and a tea towel and left if for 30 minutes.

I baked the bread on 230C/450F/Gas Mark 8 for about 15-20 minutes until it was lovely and golden brown. The kitchen smelt amazing by this time too!

I left it to cool and took it to my friend’s place that evening. This bread will feed 6 to 8 people. It was so tasty and went great with our meal of chicken and cous cous. I cut it into squares to serve it – sorry there aren’t more photos, it was gobbled up quickly! If you want to change the flavours it would be so easy to do, just mix whatever flavour you want the bread to be into the butter. Let me know if you create any other delicious flavour mixes as I will definitely be making this again!

Recipe adapted from BBC Food here.

7 comments / Add your comment below

  1. Kat this looks so easy! I always shy away from bread a little bit but I think I can tackle this recipe. Would be great with sun-dried tomatoes and Parmesan I reckon – yummy!

  2. Thanks everyone! It was really tasty and smelt amazing, smell-o-net would definitely be good I agree! Victoria – parmesan and tomato sounds perfect 🙂 might try that! But with garlic too of course hehe.

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