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Roasted Garlic-Rosemary Bread

Roasted Garlic-Rosemary Bread

Southern Living JANUARY 2004

  • 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

Preparation

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

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.

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).

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

Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 17%
  • Fat: 1.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.5g
  • Carbohydrate: 15.3g
  • Fiber: 1g
  • Cholesterol: 13mg
  • Iron: 1.2mg
  • Sodium: 352mg
  • Calcium: 126mg
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