I am lucky enough to work in a friend's real estate home office who has a resident gourmet cook--her husband! Tamara and I met in Jerusalem on Study Abroad in...1988. Really. That's another story.
Then I joined her real estate team last summer as her "Transaction Coordinator" and loved it so much that I went to real estate school (thanks for the support, Tamara!) and got my license!
Simultaneously, her husband, Corey, got his license. All the while he'd make us delicious "Green Smoothies" (really good!) and eggs or pasta or oatmeal carmelitas. What a treat!!
Last week I went to work and saw this: It was A M A Z I N G
Corey made this artisan bread that morning! 3 loaves!
Easy Artisan Roasted Garlic Rosemary Bread:
(the title alone is delicious!)
4 medium garlic bulbs
Olive Oil
2 Tbsp granulated yeast
3 c. lukewarm water
5 1/2 c. bread flour (plus extra for dusting)
1 1/2 Tbsp kosher salt
2 Tbsp chopped fresh rosemary
1 Tbsp butter
1 Tbsp yellow cornmeal
- Preheat oven to 450 degrees F. Peel away a couple of layers of the garlic bulb skin but make sure to leave the cloves intact and the bulb as a whole. Slice about 1/4" off the top of the bulb, exposing the cloves. Place all bulbs in aluminum foil, drizzling each head with olive oil. Cover completely with more foil. Place in oven on a baking tray for 45 minutes. When done, wait for garlic to cool. Use a fork to remove each clove or squeeze out with your hands. Set aside.
- Add yeast to your dough mixing/rising container. Pour in warm water and give the yeast a little stir with a wooden spoon. Add flour, salt, roasted garlic and rosemary. Start mixing with a wooden spoon, use your hands as necessary to fully wet the mixture. Cover dough with container top or plastic wrap and set in a warm place to rise for at least 3 hours. After 3 hours place dough in the refrigerator overnight. (This helps make the dough less sticky and easier to work with.)
- When ready to bake, place a metal baking pan (not glass) on the bottom rack of the oven. Fill it with water. (This helps steam the bread, giving it the nice crust.) Preheat oven to 450 degrees F, the water will heat up during the preheat. Meanwhile, butter the bottom of an 11 x 17 baking tray and sprinkle cornmeal over the butter to prevent the bread from sticking.
- Sprinkle the dough with flour and flour your hands as well. Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour. (You can also bake one at a time, saving the dough in the refrigerator for another day.) Let rest on the baking tray for 30 minutes. Right before placing in the oven, score top of bread with an "x" or other decorative mark, cutting right through the dough.
- Bake for 30 minutes. Remove from oven and let cool 15 minutes before slicing.
- Buttering the bread once served REALLY brings out the garlic and rosemary flavor.
Thanks, Corey!! and website: http://noblepig.com/2013/02/easy-artisan-roasted-garlic-rosemary-bread/
