A Tale of One Foodie’s Culinary Adventure was my assignment this month for Group C. Erin loves cooking, baking and wine! (A girl after my own heart!) I really enjoyed
lurking perusing through her recipes!
What to choose, what to choose? That was indeed the question.
Some front-runners included the following:
- Meal-in-a-Muffin (similar to my Morning Glory Muffins)
- Slow-Cooker Italian Pot Roast (that I imagined turning into grinders)
- Balsamic Chicken (mmmm—sounded so delicious and according the Erin, “the best chicken you will ever have!”)
- Santa Fe Chicken Salad (just because I love Santa Fe and New Mexico)
But, I finally ended up with Rustic Roasted Garlic Bread.
One of my foodie memories is spaghetti night. Homemade sauce, tons of spaghetti, and garlic bread. How many of you remember the garlic bread bought in the tin foil bags? Already pre-sliced, it was a breeze for mom (or grandma) to slather the slices with lots of butter and garlic salt—so much so that the bread became almost spongy with all that buttery goodness. (Really healthy too, I am sure!)
Erin’s post and recipe for Rustic Roasted Garlic Bread reminded me of these past meals and memories and I had to make this! (I paired this with a Veggie Bolognese.) And as a fellow lover of wine, I paired this with a classic chianti just for Erin.
Rustic Roasted Garlic Whole Wheat Bread with Rosemary
2 heads roasted garlic
1 1/2 c. whole wheat flour
1 1/2 c. all-purpose flour (plus more as needed)
2 1/4 t. active dry yeast
2 t. Kosher salt
1/2 T. fresh rosemary, chopped
1 – 1 1/4 c. warm water (120 F)
4 T. olive oil
For top of bread:
1-2 T. additional olive oil
1 t. additional fresh rosemary, chopped
1/4 t. additional Kosher salt
Squeeze the roasted garlic out into a bowl and mash with a fork. Set aside.
Combine the yeast, flour, roasted garlic, and rosemary and salt in the bowl of a stand mixer. Use a hand whisk to combine.
Equip stand mixer with dough hook. Add 1 cup of warm water and olive oil. (Add more water until the dough just comes together into a ball and is slightly sticky to the touch if needed. Conversely, add more all-purpose flour as needed).
Keep kneading with dough hook until a smooth, round ball forms (about 10 minutes).
Coat a rising bowl with olive oil and place the dough in the bowl, turning to coat top with oil. Cover with a clean tea towel and place in a warm place to rise for 1-2 hours (or until doubled in bulk). If you have recently roasted the garlic and the oven has cooled off a bit, place the bowl in the oven with the door ajar for a quicker rise.
When dough has doubled, divide the dough into two even pieces and shape into loaves (or make a larger boule). Line the baking sheet with parchment paper and place loaves on baking sheet. Cover with a clean tea towel and leave to rest in a warm place for about an hour.
Preheat your oven to about 375 F. Just before popping into the oven, give the loaves about 3-4 slashes with a knife and brush with 1-2 T. olive oil. Mix together additional salt and rosemary and sprinkle on top.
Place baking sheet into the oven and place a small pan of hot water in the bottom of the oven below the bread. Bake 35-40 minutes or until loaves are nice and golden and make a hollow sound when tapped on the bottom.
This is a wonderful tasting bread, so aromatic when baking and the texture is wonderful as well. Not butter is needed on this stuff. It is delicious!
Tomorrow, I’m back with the chocolate cooking class adventure so stay tuned for chocolate almond cups and marble dipped chocolate strawberries.