Roasted Garlic Bread
This bread loaf has a nice chewy texture inside, crispy crust outside, and a touch of roasted garlic throughout. I like to serve this alongside a nice pasta dish.
This bread loaf has a nice chewy texture inside, crispy crust outside, and a touch of roasted garlic throughout. I like to serve this alongside a nice pasta dish.
- Carbohydrate 666.157825555556 g
- Cholesterol 0 mg
- Fat 30.1475888792889 g
- Fiber 23.4838675052325 g
- Protein 109.321664444444 g
- Saturated Fat 4.31632688756332 g
- Serving Size 1 1 Pound Loaf (1026g)
- Sodium 26.3846944442524 mg
- Sugar 642.673958050323 g
- Trans Fat 5.37328477751781 g
- Calories 3434 calories
Step-by-step
- Heat the oven to 350 degrees F.
- Carefully peel off most of the paperlike skin away from a roasted garlic bulb.
- Trim off the garlic bulbs about 1/2 inch to expose the garlic cloves.
- Place garlic bulb, stem ends down in a sheet of aluminum foil.
- Drizzle 2 teaspoons of olive oil over top of bulbs and wrap bulb in foil.
- Place bulb onto a pie plate or small baking dish and bake in oven for 45-50 minutes.
- When ready, take out and when cooled off, squeeze roasted garlic out of bulb and mash.
- Set aside.
- Add all bread machine ingredients in order listed (both waters, oil, flour, sugar, salt and finally the yeast.
- Please note that when putting in your yeast, make sure to form a small well in the center of the other ingredients that are in the bread machine and place the yeast into that well.
- Close bread machine and set to the Medium or Light crust, basic White cycle.
- Add your roasted garlic at either the 1) Raisin/Nut Signal or 2) 5 to 10 minutes before the last kneading cycle ends.
- When bread is done, remove immediaetly from machine and let sit out a few minutes before slicing.
- Enjoy!
Adding the yeast requires precision: form a dedicated well in the center of the flour so it avoids premature contact with the salt and liquids before the cycle begins. Bread flour contains a higher protein content than all-purpose flour, yielding strong gluten strands that trap carbon dioxide effectively during the rise. Enclosing the garlic bulb tightly in aluminum foil with two teaspoons of olive oil at 350 degrees F prevents the exposed cloves from scorching over the forty-five to fifty minute roast.
Managing Stale Loaves
Day-old loaves lose their initial crispness as moisture migrates outward through the crust. Rehydrating the crumb requires running the entire loaf briefly under water before placing it into a 400 degree F oven for five to seven minutes. Slicing too soon releases trapped steam prematurely, causing the internal structure to compress into a dense, gummy texture.
Storage Protocols
Wrapping the cooled loaf in a brown paper bag preserves the crust better than plastic, which softens the exterior through condensation. Consume stored bread within forty-eight hours, or slice and freeze portions immediately to prevent starch retrogradation from hardening the crumb.
