A few weeks ago I did the unthinkable. I paid almost $5 for a loaf of gourmet bread at the grocery store. Our store has an awesome bakery and the roasted garlic loaf was calling my name…and it was delicious.
The loaf was gone about 15 minutes after I brought it home and not wanting to spend $5 on another loaf I resigned myself to finding a way to replicate the recipe at home.
What I came up with isn’t quite the same, I went with a rustic round loaf instead of a pan loaf, but the taste is just as good.
This recipe will make one huge round loaf, two smaller round loaves, two pan loaves, or 3 baguettes.
Rustic Roasted Garlic Loaf
Prep work: Roast 1 head of garlic by cutting the top off of the head, drizzling olive oil over it, then wrapping it in foil and baking for about 35 minutes at 400 OR cut the head off, drizzle olive oil over the head, place in a microwave safe bowl, add 1 Tbsp water, cover the bowl and microwave on medium for 3-4 minutes. Allow the garlic to cool, then squeeze the garlic out of the paper.
3 C water
1/2 Tbsp sugar
1 tsp salt
1 1/2 Tbsp yeast
1 head garlic, roasted
6 1/2 C all purpose flour, give or take (substitute whole wheat flour as you please)
Proof the yeast by combining the water, sugar, and yeast. Mix well and allow to sit for about 5 minutes.
To the yeast water add 3 cups of flour, salt, & garlic. Mix well. Add flour 1 cup at a time until you get a dough that isn’t too sticky. This is a bit of a rough dough, it won’t be perfectly elastic. Knead for around 8 minutes by hand, or 2 minutes in a mixer with a dough hook.
Transfer the dough to an oiled bowl and allow it to rise for 2 hours.
Turn the dough out and form into the style of loaf you want. Allow it to rest for 40 minutes. Slash the top of the loaf and dust it with a small amount of flour.
Place a broiler pan or cast iron skillet into the oven on the lowest rack setting. Move the second rack to the middle of the oven, pre-heat the oven to 375.
When the oven is preheated open it just enough to pour 1 cup of hot water into the broiler pan. Quickly close the oven door to trap the steam. Wait a minute and add your loaf to the oven.
Bake for about 25-40 minutes, depending on the style of loaf. Your loaf is done when it’s golden brown and sounds hollow when tapped.
