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Roasted Garlic-Rosemary Bread

Yield Makes 16 servings

Ingredients

  • 1 garlic bulb
  • 1 tablespoon water
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 (32-ounce) package frozen bread dough, thawed
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt

Nutrition Information

  • calories 86
  • caloriesfromfat 17 %
  • fat 1.6 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 3.5 g
  • carbohydrate 15.3 g
  • fiber 1 g
  • cholesterol 13 mg
  • iron 1.2 mg
  • sodium 352 mg
  • calcium 126 mg

How to Make It

  1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon water. Fold foil to seal.

  2. Bake at 350° for 45 to 50 minutes or until garlic is tender. Reduce oven temperature to 200°. Remove garlic from oven, and let cool. Squeeze pulp from garlic cloves into a small bowl, and mash with a fork until smooth. Stir in lemon rind, lemon juice, and next 3 ingredients.

  3. Roll dough into a 12-inch square on a lightly floured surface. Spread garlic mixture over dough; roll up, jellyroll fashion. Place dough roll on a parchment paper-lined baking sheet; bring ends together forming a ring, and pinch ends to seal. Cut 1-inch slits along top of dough. Turn oven off; place dough ring in oven. Let rise 1 1/2 to 2 hours or until doubled in bulk. Remove from oven; brush dough with egg, and sprinkle with kosher salt. Increase oven temperature to 375°. Using a water bottle, spray each interior wall of oven 2 to 3 times before closing oven door. (Do not spray dough).

  4. Bake at 375° for 18 to 20 minutes or until golden.