I have done life as a single career woman, a married career woman, a stay at home mom and a working mom and two things stayed the same through each of these chapters of life; I want my food made fresh and from scratch whenever possible and all these stages are busy in their own way and don’t always make from scratch cooking easy. However this roasted garlic rustic bread is so easy I wish I had found it years ago and find yourself making it ALL👏THE👏TIME👏
I initially came across this recipe in a moment of desperation when my go to sourdough recipe decided not to rise. This lead me to take to YouTube where Jill Winger had JUST POSTED her Easy Bakery Style for Beginners video. Not only was the timing perfect but it was a “quick” recipe that I had the exact amount of time to make before dinner.
After making this bread at least once a week for the last 3 weeks I have decided to push the recipe a little further and add some roasted garlic to he mix.
The set up
What is amazing about this bread is that you mix everything together at least 5 hours before you bake it and then you don’t have to do anything else. So that means you can quickly toss everything together before leaving for the office, or before the kids get up and just leave it alone until you are ready to bake it just before supper. How easy is that?!
The How To
Start by roasting your garlic, this can be done the night before or the morning of but it’s important to leave time for it to cook before adding it to the dough.
To roast your garlic slice the top off the garlic and drizzle with olive oil and salt. Wrap it in tin foil and bake at 350°F for 45 minutes. Open the foil and roast an additional 15 minutes. Your house is going to smell amazing!
Once your garlic is cool enough to handle squeeze the cloves out of the bulb and roughly chop before adding it to the dough.
Mix yeast, salt, water, garlic and flour roughly but enough that all the flour is incorporated. Then leave in on your counter until an hour before you are ready to bake it.
An hour before you are going to bake the bread put two Dutch ovens in the oven to warm at 475°F. Separate the dough in two and allow them to rest on parchment until you are ready to to bake them. Lightly score the each loaf and place in the cutch ovens, bake with the lid on for 30 minutes and off for an additional 15 minutes. And you are done!
What I love about this recipe
What I love about this recipe is how hands off it is. When I worked in an office I could throw it all together either the night before or morning of, leave for work and then turn on the oven as I walked in the house and less than 2 hours later I would have fresh bread to go with any meal.
Another awesome bonus feature about this bread is I can bake one loaf today and put the other in the fridge for up to 48 hours and then bake the second loaf. With 5 carb loving humans living in this house that is not an option right now but there was a time where I would have left a loaf unbaked for later in the week… maybe.
Easy Roasted Garlic Rustic Bread
- 1 bulb garlic
- Olive oil
- 1/2 tsp active dry yeast
- 1 tsp Himalayan pink salt
- 3 cups warm water
- 6 cups flour
Roasting the Garlic
- Preheat oven at 350°F
- Cut the top of the bulb of garlic leaving the cloves attached at the root.
- Drizzle with olive oil and sprink with salt
- Warp the bulb in tin foil and bake for 45 minutes
- Open the foil and bake an additional 15 minutes
- Allow to cool enough handle the squeeze out the cloves and dice them
Preparing the bread
- In a very large mixing bowl put yeast, water and salt. Allow the yeast to bloom a couple of minutes then add the cooled garlic and gradually stir in the flour until completely incorporated.
- Cover and allow to rise for a minimum of 5 hours, you can fold the dough every 1-2 hours but this is not necessary.
- 1 hour before baking preheat the over to 475°F and put 2 Dutch ovens in the over to warm. Allow the durch ovens to warm for about 1 hour.
- Decide the dough carefully trying to degas the dough as little as possible. And place on parchment to rest until the Dutch ovens are ready.
- With a serrated knife score the bread, then place with parchment into the Dutch ovens. Cover and bake 30 minutes. Remove the lid and continue to bake for 15 minutes.
- Allow to cool on wire rack completely before cutting
If you only want to bake 1 loaf the second half of the dough can stay in the fridge and baked within the next 48 hours.