RUSTIC ROSEMARY GARLIC BREAD: Artisan Bread Anyone Can Make
I love a good artisan bread, and this Rustic Rosemary Garlic Bread has got to be one of my all-time favorites. You don't have to be an expert baker to make it, just follow along as I explain every step in this video. Read on for the recipe.
Rustic Rosemary Garlic Bread
2 1/2 cups of bread flour (you can substitute all purpose flour but allow for a longer rise time)
1 packet of active dry yeast (7 grams or 2 1/4 tsp.)
1 cup warm water (100-110º)
1 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1-2 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil
half to a full head of roasted garlic
*To roast garlic, chop off top of garlic head, drizzle olive oil onto garlic, season with salt, put top back on, wrap in aluminum foil and bake in oven at 400º for 40 minutes.
Proof yeast by mixing together dry active yeast and sugar in a small bowl. Add in warm water and stir briefly. Allow to stand for 10 minutes. Yeast should activate and become frothy on top, if not, your yeast has expired and will need to be replaced.
In larger, separate bowl, mix together dry ingredients: flour, salt, garlic powder, and chopped rosemary. Create a well in the middle of the bowl and set aside.
Add olive oil to small bowl with activated yeast and stir, then immediately pour into larger bowl with dry ingredients. Use a rubber spatula to combine dry and wet ingredients together, then switch to using your hands to press it all together. Dough will be tacky.
Sprinkle a light dusting of flour over clean dry surface. Transfer dough on top of flour. Add roasted garlic and work it into dough using your hands. Knead until garlic is evenly distributed and you can form dough into a ball.
Lightly grease the same large bowl you used earlier with olive oil and drop the dough ball into it. Cover with a kitchen towel or plastic wrap and let dough rise until it has doubled in size. This should take anywhere from 1 to 3 hours, depending on where you live and what kind of flour you used.
When dough has doubled in size, punch down, transfer and lightly to flat surface that has been dusted with flour, and knead lightly to form ball. Place an oversized sheet of parchment paper into a bowl so that the paper is larger than the bowl, drop dough ball into the parchment-lined bowl, (cut a slit on top if you'd like) cover with a kitchen towel, and let rise a second time for approximately 30-45 minutes.
Meantime, preheat the oven with an empty dutch oven in it at 425º. (If you don't have a dutch oven, preheat oven to 375º)
Once dough has risen a second time and dutch oven is preheated, remove lid with pot holder, then use the parchment paper as handles to carefully drop dough into the dutch oven without burning yourself. Put lid back on with pot holders and place in oven to bake for 30 minutes covered. After 30 minutes, remove lid and decide if you want to let it bake uncovered a few minutes longer to achieve desired level of golden brown. (Keep an eye on it, because it won't take long.)
When you take the bread out of the oven, use the parchment paper to take it out of the dutch oven and let bread cool before cutting into it. Enjoy!
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*All music in this video used with rights from Storyblocks.
Making bread for the first time | Rosemary flatbread!
I’ve been thinking about making bread for a while, and I finally done it! Flatbread is one of my favourite types of bread, and I’m happy I was able to do this successfully on my first try :)
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#silentvlog #relaxing #breadmaking
Garlic and Rosemary Sourdough Bread | Recipe from Start to Finish
Roasted garlic cloves, rosemary, and olive oil team up to make a soft, aromatic, and irresistible loaf of sourdough bread.
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Garlic & Rosemary Sourdough Bread ingredients:
Bread Flour 450 grams
Water 300 grams
Starter 100 grams
Garlic-infused oil 25 grams
Salt 10 grams
Roasted garlic cloves ~100 grams
Dried rosemary ~a few dashes
HOW TO MAKE Rosemary & Kalamata Olive Artisan Bread
Hi Everyone! In today's video I'm baking a rosemary and kalamata artisan bread
Thank you for watching! I really appreciate it!
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Ingredients :
3 cups AP flour
1.5 cups hot water
1 tsp yeast
2 tsp salt
1/4 cup chopped kalamata olives
1 Tbsp dried chopped rosemary
Welcome to our channel! We are Kira & Steve and this is our every day life! We are homestead dreaming, bread baking, kombucha brewing, chicken loving, husband and wife duo and parents of 3 littles.
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Rosemary and Red Onion Flat bread
Make fresh bread for dinner in 30 minutes. You can do this!
Rosemary and Red Onion Flat Bread
Serves 6
2 and ¼ teaspoons active dry yeast (about 1 package)
1 cup hot water (not boiling)
1 and ½ teaspoons honey or granulated sugar
2 and ½ cups all-purpose flour or whole white wheat (plus a little more for dusting)
¾ teaspoon kosher salt
2 Tablespoons extra virgin olive oil
non-stick spray
Topping
1 small red onion, sliced thin
2 Tablespoons chopped rosemary
1 Tablespoon olive oil
2 Tablespoons shredded parmesan
INSTRUCTIONS
In a medium bowl, mix yeast, sugar (or honey) and water and allow to sit for 5 minutes
Add flour, olive oil, salt; stir to combine
When dough starts to come together, finish mixing with hand to incorporate all of the flour into the dough
Allow the dough to rest for 5 minutes
Preheat the oven to 425 degrees F (220 degrees C)
Spray a pizza stone with non-stick spray
Press the dough out into desired shape - dusting the top with flour if it is too sticky
Brush 1 Tablespoon of olive oil over the dough and top with red onion, rosemary, and parmesan
Bake for 15 minutes or until the sides are golden brown
Rosemary Olive Oil Slow Cooker Bread
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Yes, you can make REALLY good bread in your Crock-Pot. There's no need to knead with this easy recipe that produces a fresh, warm loaf speckled with rosemary.