Prep 50 mins
Cook 2 hrs
This has a great roasted flavour and tastes even better when dipped into some tomato sauce. I got this from Taste of Home.
- 2 medium heads of garlic
- 9.85 ml olive oil
- 7.08 g package active dry yeast
- 236.59 ml warm water (110 F-115 F)
- 14.79 ml sugar
- 4.92 ml salt
- 591.47-709.77 ml all-purpose flour
- 29.58 ml minced fresh sage or 9.85 ml rubbed sage
- 9.85 ml minced fresh marjoram or 3.69 ml dried marjoram
- 4.92 ml minced fresh rosemary or 2.46 ml dried rosemary, crushed
- 29.58 ml grated parmesan cheese
- 14.79 ml butter, melted
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside.
- In a large mixing bowl, dissolve yeast in warm water. Add the sugar, salt, and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let the dough rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram, and rosemary to the reserved roasted garlic. Mash with the back of a spoon to form a paste.
- Punch dough down. Turn into a lightly floured surface; divide in half. Roll each portion into a 10" x 8" rectangle. Spread each with half the garlic mixture to within 1/2" of edges. Sprinkle each with 1 tablespoon Parmesan cheese. roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
- Coat a baking sheet with nonstick cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. cover and let rise until doubled, about 30 minutes.
- Bake at 375°F for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.
I don't always have the patience for baking yeast breads, but THIS WAS A PLEASURE to make [not to mention the ENJOYMENT of eating]! Followed the recipe & this time around used fresh herbs! Thanks much for sharing this recipe for a very tasty bread! [Tagged, made & reviewed for one of my invitees to the Aus/NZ Recipe Swap #14, Mar 08]