RUSTIC ROSEMARY GARLIC BREAD: Artisan Bread Anyone Can Make
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- Опубликовано: 17 июн 2022
- I love a good artisan bread, and this Rustic Rosemary Garlic Bread has got to be one of my all-time favorites. You don't have to be an expert baker to make it, just follow along as I explain every step in this video. Read on for the recipe.
Rustic Rosemary Garlic Bread
2 1/2 cups of bread flour (you can substitute all purpose flour but allow for a longer rise time)
1 packet of active dry yeast (7 grams or 2 1/4 tsp.)
1 cup warm water (100-110º)
1 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1-2 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil
half to a full head of roasted garlic
*To roast garlic, chop off top of garlic head, drizzle olive oil onto garlic, season with salt, put top back on, wrap in aluminum foil and bake in oven at 400º for 40 minutes.
Proof yeast by mixing together dry active yeast and sugar in a small bowl. Add in warm water and stir briefly. Allow to stand for 10 minutes. Yeast should activate and become frothy on top, if not, your yeast has expired and will need to be replaced.
In larger, separate bowl, mix together dry ingredients: flour, salt, garlic powder, and chopped rosemary. Create a well in the middle of the bowl and set aside.
Add olive oil to small bowl with activated yeast and stir, then immediately pour into larger bowl with dry ingredients. Use a rubber spatula to combine dry and wet ingredients together, then switch to using your hands to press it all together. Dough will be tacky.
Sprinkle a light dusting of flour over clean dry surface. Transfer dough on top of flour. Add roasted garlic and work it into dough using your hands. Knead until garlic is evenly distributed and you can form dough into a ball.
Lightly grease the same large bowl you used earlier with olive oil and drop the dough ball into it. Cover with a kitchen towel or plastic wrap and let dough rise until it has doubled in size. This should take anywhere from 1 to 3 hours, depending on where you live and what kind of flour you used.
When dough has doubled in size, punch down, transfer and lightly to flat surface that has been dusted with flour, and knead lightly to form ball. Place an oversized sheet of parchment paper into a bowl so that the paper is larger than the bowl, drop dough ball into the parchment-lined bowl, (cut a slit on top if you'd like) cover with a kitchen towel, and let rise a second time for approximately 30-45 minutes.
Meantime, preheat the oven with an empty dutch oven in it at 425º. (If you don't have a dutch oven, preheat oven to 375º)
Once dough has risen a second time and dutch oven is preheated, remove lid with pot holder, then use the parchment paper as handles to carefully drop dough into the dutch oven without burning yourself. Put lid back on with pot holders and place in oven to bake for 30 minutes covered. After 30 minutes, remove lid and decide if you want to let it bake uncovered a few minutes longer to achieve desired level of golden brown. (Keep an eye on it, because it won't take long.)
When you take the bread out of the oven, use the parchment paper to take it out of the dutch oven and let bread cool before cutting into it. Enjoy!
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to my channel, if you haven't already. You can also follow me on Instagram at / marcyinspired or Facebook at / marcyinspired
*All music in this video used with rights from Storyblocks.
Crumple your parchment paper into a small ball, then flatten it back out, and THEN put it into your bowl. You'll see how much easier it stays in the bowl!
Made for first time yesterday, all I can say is absolutely brilliant and wrapped in the parchment paper and placed in the bread bin it is still fresh today. 😃.
Came out perfect!
Thankyou...lovely recipe
Absolutely delicious!
Made thls recipe today. Cane out great. Thanks!
The clearest recipe, I have found!
Thank you!
💕💖💓💟☮️
THIS BREAD IS PERFECT!!!!!! JUST MADE YESTERDAY AND I'M SO HAPPY
Hello there Mary I tried your recipe last night, but didn't realize until the last moment I had instant rise yeast instead. So I had to think fast and alter your recipe. Instead of combining the instant yeast with the dry ingredients I still mixed it with the water and sugar at about 100 degrees. Then I realized I forgot the olive oil once I had formed my dough. So then I put the olive oil in the flour bowl and added the dough and incorporated it that way. I did do a bit of folding after with some light flour to help incorporate the oil better. I let it rise once for 45 minutes. Shaped the dough, then put aside and preheated my oven. All trial and error but I managed to pull it together and get both a beautiful and delicious loaf of bread for my first try. Thanks for the recipe!
That's awesome! Way to think on your feet. Trial and error is how I've learned a lot of things in the kitchen. So happy your bread turned out delicious. Thanks for the comment.
It's a great video but I think what you meant to say is if you don't have a Dutch oven, put it on a baking sheet. But as you are preheating your oven put a metal pie pan in the oven and just as you add the dough on the baking sheet pour one cup of water into the hot metal pie pan so you add steam to your bread baking. When baking it in the dutch oven you are retaining all the steam in the dough to help cure and make a nice crust which seals in the moisture in the bread. This is how all high end baking oven are. I learned that as a plumber here in Hilo Hawaii when Tip Davis bought the old Robert's Bakery. There were actually water lines up to each walk-in bread oven so the bakers could add steam to the oven while baking bread. All the years I had baked bread at home and then I learned this. Aloha, Paul the Plumma!
Thanks so much for the feedback and great tips. My husband went to school in Hilo and always raved about Leonard's. I'll have to ask him if he's familiar with Robert's Bakery. It totally makes sense that they would have water lines for each bread oven.
Thank you for the tip but I'm a bit confused about the pie tin with the water. Do I leave the tin in the oven on the lower rack or upper rack or take the pie tin of water out when baking the bread? Or.....?? I'm on my way to my kitchen to start the yummy looking bread. Wish me luck!
Love this recipe and your advise
Question
Do I add the pie pan of water if I use a Dutch oven? I'm thinking it's if u do not have a Dutch oven and u are just using cookie sheet
I think what he meant was (I had to reread it) was to use the pie pan of water if you don't have a Dutch oven to add moisture to the bread as it bakes on a baking sheet. You won't need the pan of water if you use a Dutch oven as it retains the moisture inside sealed with the lid. 🙂@@terim.0404
That looks amazing!
It is! Just give me some butter and I need nothing else!
Beautiful bread ❤
Thank you for this recipe, Marcy! This is the first time I’ve ever made bread and my Fiancé was so impressed, he asked if we can use it for communion together. So, we did communion in our kitchen with my first loaf of home made bread. I’m truly grateful for that opportunity and we created a memory that warms my heart every time I reminisce.
That is SO sweet! I love that! My brother is a pastor of a small church in New Mexico, and last Easter I found a recipe on the internet for communion bread that I wanted to make for his church. As I was mixing the dough, something about it wasn't right. But, because I'm used to baking bread all the time, I was able to doctor it up and it came out perfect. I was so happy. There's something so gratifying about baking bread. You learn with every loaf and your confidence grows each time. You and your fiancé taking communion with the bread you baked, is just precious. Congratulations on your upcoming nuptials! When God is part of it, your marriage will be blessed.
@@marcyinspired1442 I appreciate you for sharing that memory with me. That was really nice of you to do that for them and I bet everyone loved it! I totally agree when you say that it’s gratifying to bake bread. I’m trying to teach myself how to cook, so RUclips has been such a wonderful resource for me. Thank you for the good wishes! 😊 I’m looking forward to watching your other videos.
YUMMMMM, I LOVE ALL THINGS GARLIC AND ROSEMARY, YOURS LOOKS PRECIOUS, BLESSINGS ❤ liked and shared😊
This looks easy and amazing. I will try this
It really is. Happy you'll be trying it.
I’m new to making breads and have tried many recipes. This is absolutely my favorite. Really easy to make, and the taste and texture is incredible. Thank you!
That bread looks amazing Marcy! My 12-year old daughter found your recipe on youtube and is now really keen on us doing it together. Will definitely try it next time we bake bread at home.
Thank you for sharing 💞
You are so welcome. Thanks for watching!
Hello again, Marcy another GREAT easy mouth watering recipe. Thank you, im planning on trying it as soon as we get a little cooler weather....can hardly wait 😋 blessings
Thanks, Luci. The timing may not be the best, but I've got so much rosemary growing right now, I had to make it. Also, the bread rises so much faster when it's warm. My husband and I devoured this bread in no time.
Looking for bread recipes for a Römertopf and I found this. You make it look so easy! I sure hope so... it looks so yummy!
Glad you found this, then. It is pretty easy, and if you follow the steps you should have a fantastic loaf of homemade bread. Very satisfying.
Thank you!! I made this and it was a HIT! SO DELICIOUS and so easy to make. ❤
So happy to hear that. Thanks for coming back to tell me.
made this for the first time today and it was a complete success!! I’ve never made bread before and my family said it was one of the best breads they’ve ever had, tysm
Outstanding!!! Will definitely try in a few days. I sent this to several people.😊
Thank you so much! I appreciate you watching and sharing!
Wow this is my first time seeing your channel. Your baking skills is moderate but your presentation and information are very outstanding! Like a pro on TV program. 👏🏻👏🏻👏🏻 Definitely I subscribe your channel already. Thank you for sharing. 🙏🏻
Thanks a lot. Now im STARVING! I need to try this recipe. 👍
Haha! Sorry about that, but thank you for watching!
Hi Marcy, this bread looks absolutely delicious!! I will definitely try this out. It's going to be great with a bowl of broccoli cheddar soup this fall....Thank you for sharing!
Oooh, yum! That sounds good right now! Lol Thanks for watching.
Thanks for this recipe my husband like it so much..very delicious and easy to make....
Thank YOU for taking the time to come back and tell me. Glad you liked it.
I love this easy recipe! It's perfect to make early, early in the morning for BLT's, Chicken or Tuna Salad sandwiches.
We get up around 4am. Perfect time to make bread all year round!
And omg, scrambled eggs!
The possibilities are endless!
Thanks Marcy! 🥪
You're absolutely right! My husband and I made turkey sandwiches with it, and then enjoyed it with our breakfast the following morning, just toasted with butter. It was gone in no time. Thanks for the comment. Now, I'm craving a BLT.
I'm so happy to have found your site. Everything was explained so clearly. I've been searching for this recipe but I needed step by step instructions. Thanks so much. What I plan to make with my bread is a salmon sandwich. Add a little cream cheese, capers, red onion, and sliced smoked salmon and it's the best thing you've ever had.
Oh my! That salmon sandwich sounds wonderful!!! Thanks so much for the comment. I'm happy you found this channel, too!
I love rustic rosemary garlic bread with a bowl of soup or mixed green salad...I am going to try this recipe when we get cooler weather. Blessings Marcy.
Thanks so much for watching and taking the time to comment.
This is my first time watching your video. I love rosemary and garlic so can't wait to try your recipe. Thanks for giving clear explicit instructions. I used to use a bread machine and tried all kinds of recipes but now in my advanced years my favorite bread is artisan bread. You now have a new fan.
Thank you so much! I'm happy to hear that. I have a bread machine that's been sitting in my pantry collecting dust for years. Once you start baking it like this, you get hooked.
What a nice recipe.
Thanks a lot.
Brazilian subscriber here.
Hello to you in Brazil! Thanks so much for subbing!
@@marcyinspired1442
It's my pleasure.
🤗
OK!!! Made this last night as promised. Absolutely delicious. This is a KEEPER. I let mine rise in the fridge overnight. DELISH😊
Glad you’ve found success with this recipe. Also, good to know cold rising works with it. Thanks for the comment.
Great recipe. I used minced garlic and Greek herbs. Delicious. Perfect little round loaf of bread. So tastey.
Garlic & Greek herbs sound wonderful. Glad this recipe worked for you.
🇨🇦🇨🇦🇨🇦Toronto !!!
Wow .. yummy 😋
Excellent instructions ✅
Will make this for Xmas morning bread 🥖
Cheers🥂🥂🎄🎄🎄🥂
Hope you love it as much as we do. Merry Christmas!
I made this bread yesterday and it turned out beautiful and delicious. Paired beautifully with pork chops and cauliflower/carrot soup. ❤ Thank you for sharing the recipe and step by step directions.
Thank YOU for watching! So happy you liked it. Cauliflower/carrot soup sounds delicious!
Love the tutorial, but was curious about how to use this recipe using the kitchenaid bread bowl?
Your videos are part of my Saturday morning routine! The bread looks amazing! Every time I see Rosemary used, I think of my Nana Josie. To her, romero cured everything, from tummy aches to hair loss. I love it’s aroma!
Awe. I love that my videos are part of your Saturday morning routine. It's much appreciated. Also, I'd heard that rosemary is good for circulation and stress, but didn't know it was also good for tummy aches and hair loss! Now, I love it even more! Thanks for the comment.
She's my Saturday morning favorite as well!!! Marcy you have such an inviting presence! Hugs, I know your heart aches, but know we're with you ❤
Very nice recipe - Nicole from french Guyana 😋
Hello to you in Guyana. Thank you so much for watching!
Yum ❤
Yummmm ❤
Thanks for watching!
Bread, my frienemy... I would eat half that loaf easy cheesy!! I catch myself driving by bakeries that make artisan bread for no reason! I buy a loaf of sourdough like this at least once a week that either Whole Foods, a Bakery or a Grower's Market it's addicting as toast! Great job! ( I have the same Dutch oven!)😁
I know what you mean. I try to cut back on carbs, but can’t resist good bread. Sourdough is my other favorite. I’ve never made it because I’ve never figured out the whole sourdough starter thing, but maybe someday. Thanks for the comment.
Garlic bread is always a winner. I've been making a variation with sourdough starter instead of yeast, and fresh garlic instead of roasted. I will try it sometime with yeast to see what difference it makes.
I just got into sourdough and will be making a rosemary garlic bread with my starter this week. I had planned to roast the garlic beforehand, as I've always done. What is the difference when using fresh?
@@marcyinspired1442 I actually don't remember, since it was awhile ago--only that the roasted tasted somewhat smoky, but that's really not the right word. For me, fresh garlic is preferable. If you research the difference online, the consensus seems to be that roasted is somewhat sweeter and milder. Just try both ways and see which you prefer.
I bake my artisan bread for 30 minutes covered, and 15-30 mins uncovered! I’m curious as to why yours is only 30 minutes covered. It looks like a beautiful recipe and I’m eager to try it 😍
Not really sure why. So many different things come into play when baking. But hope this works for you. It really is one of my favorites.
Is it one cup or 1.5 cups of water? One written, one described, delicious
I have made this 4 times now and EVERY time it turns out great...a true fool proof recipe if there ever was one.....thank you, with bread 5.00 a loaf I am making more and ore of my own bread, and one thing have done was add more sugar leave out the garlic and rosemary and add raisins and nuts, lovely sweet bread..I have the savory in the oven now and I am going to make the sweet one next!!!!
So happy you're using this recipe as much as you are. Making your own bread is so rewarding. I've really been getting into sourdough lately. Your sweet version sounds delicious. Now, I'm craving it!
it turned out wonderful!!!! i wished i had pecans but was out.... i added 1/4 cup brown sugar plus 2 tbs of white sugar, really just one because ur recipe had one tbs, to my warm water before i added the yeast, big tbs vanilla in the water as well, i added 1 1/2tsp cinnamon plus generous cup of white raisins to the flour mixture...put it together let it rise just like ur instructions,on the last rising i made sure there were no raisins poking out of the dough, just pushed them under the dough, that kept the raisins from burning, they get really bitter when burnt. love it...wonder now about making a cheese flavor bread. which cheese would you use? no feta, can't handle the taste...
@@marywest2896 Yum! I love Monterey Jack cheese. But what about an asiago cheese bread with herbs? I don't think you can go wrong with either.
oh yes I agree!!! will have to try it....
Is the baking time the same without a Dutch oven?
If you don’t have a Dutch oven, try putting your dough on a hot pizza stone of baking tray cover the tray with parchment, cover the bread with a stainless steel bowl, remove the bowl when you would remove the Dutch oven cover and continue to bake. It gives a lovely crust.
I dont have a dutch oven, so what do I use, and how long in the oven
What would the addition to olives would change this recipe?
How big is that Dutch Oven? Will a 5 quart do?
Okay. This is funny, but I found your recipe after I had started. I was sitting down after I had incorporated the proofed yeast into my dry ingredients, and I guess I’m not an idiot baker, after all. Seriously, this turned out elegantly although I used milk instead of water and cut the sugar a little. Oh and I maybe added some butter in lieu of the extra olive oil. I used dry rosemary and garlic cloves I roasted two days ago.. this recipe is a fabulous template.
Can I leave out the garlic and up the olive oil?
I’m doing this tomorrow with roast lamb and eggplant.
How long in the oven, if you dont have a dutch oven
I was going to buy a dutch oven to bake bread, but haven't done it yet. So I'd have to go with a baking sheet.
I've only had my dutch oven a couple of years, so baking bread in it is pretty new to me. A regular baking sheet has always served me well before. Just adjust the oven temperature.
Hi Marcy you mentioned in the video that if you use all purpose flour you have to leave it to raise longer. How much longer do you recommend because I have all purpose flour? And does it make a difference if you leave it to raise over night?
It shouldn't take too much longer for it to double in size if you use all purpose flour. I'm guessing about an extra hour. As for letting it rise overnight, you can do that, but only if you put it in the refrigerator. This is called "cold proving." It's a slow rising method. Then you let the dough come to room temperature before you bake.
Can you please post the recipe here or is it on a website somewhere?
Hi Marcy, what is the purpose of preheating the oven with an empty Dutch oven in it? I made the bread today. It turned out perfect with the exception that the bottom burned. I'm wondering if it had anything to do with preheating the oven with the empty Dutch oven in it?
Due to how Dutch ovens are made you’re essentially sitting your bread into an oven much less hotter than your preset temperature because now you have to heat up your Dutch oven (which can take an avg of 30 mins depending on your oven) too which is designed to keep heat in once they attain desired temp. I don’t know if I explained that well enough. As to why the bottom burned, which rack did you put it on & more importantly did you have the parchment paper in the Dutch oven? If middle rack & yes are your answers, then I’d recommend checking your actual oven temperature with a thermometer. I kept baking my tried & true blueberry lemon oatmeal cookies & they were burning …same recipe, pan, etc. turns out my 8 year old oven decided to start burning “hotter “ . This literally just happened at Thanksgiving. Good Luck! Happy New Year Year!
From what I understand the scoring is not just for looks, but to allow the loaf to breathe and not break out in undesired places.
Enamel Dutch ovens clearly state not to heat empty- how do you feel about that?
Would a cast iron skillet work? I use it for deep dish pizzas but I don’t have a Dutch oven
Yes you can use a oven proof skillet
Iv watched many homemade recipes which add the dry yeast into the dry ingredients and it still rises. What's the purpose of letting the yeast froth separately? Anyone know?
Do you use both garlic powder and roasted garlic in this recipe?
I don't remember if I did in this video because I did this so long ago. But just the other day I made a rosemary garlic sourdough loaf, and I used both. I really like the garlic to come through, and I think adding 1/2 to a full tsp. of garlic powder accomplishes that.
If I don't have Rosemary can I use Italian seasoning?
Absolutely. You can add any seasoning you like.
Hi I tried your recipe and it came out flatter than I wanted. What do you think went wrong? I think I used a cup of water but I was measuring it the flour measurement cup … realized that afterwards 😢
Sorry to hear that. It could be that your yeast was expired and no longer active. If the water is too hot, it can also kill your yeast. Also, depending on the climate you live in, you may have to let it rise longer. Hope you try it again.
@@marcyinspired1442 It was really good I live on a tropical island I will try it again and see thank you for responding
How long should you let it cool before cutting into it?
It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool. Bread baked in a loaf pan can take as long as 1 hour and a large free-form loaf can take as long as 1 1/2 hours to cool.
Thank you, Joe. I was going to say just until it’s warm, but your answer is far better.
😃
I had to laugh when you fist punched the dough, then “carefully” transferred it to the floured surface.
Haha! I hadn't thought about that until I read your comment. I'm a weirdo sometimes.
Can u do a sourdough instead?
I just had a good friend of mine teach me and I've been making a loaf of sourdough bread every week since. Here's the video we did together: ruclips.net/video/cI0kAgqT12o/видео.html
En español por fabor
I wonder if you could tell me why mine was not soft in side, in fact it was really hard. We couldn't eat it and neither would our great Danes
please don't feed your dogs anything containing garlic as it is poisonous to them
@@_xkikix_ I understand Garlick is not good for dogs but that was not my question!
@@colinjones5100 the yeast likely didn't work. maybe the water was too warm? did you let it rise properly?
Are you on Pinterest? That’s where I save all of my recipes.
No, I'm sorry, I'm not. I should probably do that at some point.
Mine never turns out like this
There’s NO SUCH THING as “too garlicky.” LOL 😂
Sadly my oven is not working correctly and I baked the bread 40 minutes and still not browned. I have turned it up to 500 degrees in hopes it browns and not dries out. I hate that this happened. 😢
Oh no! I always tell people this recipe is full proof. I hope it's also faulty-oven proof.
If I don’t have time to roast garlic, are there any modifications I could make to add garlic cloves instead? Or would it just be a sharper taste? I don’t mind; it will keep the vampires at bay.😂
;-)
Mine never rose. Must’ve done something wrong with the yeast.
Did you check your yeast for freshness
@@barbarafallin2038 ahh that was the problem. I bought an expired one from the store! Had to take it back and get a new one!
@@MooMoo69556 don't forget to keep it in the freezer or the refrigerator, I brought 3 picks from Sam's club, I keep 2 packs in the freezer and one in a jar in the refrigerator
Too dense...