No, your eyes have not deceive you. Today’s recipe contains no sugary goodness; it is not studded with chocolate chips, nor garnished with a mound of frosting… Not to worry, I’m sure next week things will be back to normal 😉
I’ve really been into bread lately. Sure, I love my sweets, but there’s something so inviting about fresh baked bread. The chewy texture, the yeasty flavour, it may just be the ultimate comfort food!… Now before you get all bummed about how much work it takes to make bread, let me tell you the best part. This bread requires no kneading… No seriously! Mix it in a bowl, let it do it’s thing, divide, let it rest, bake. That’s all it takes, before you too could be enjoying your own, homemade bread.
Now I could have left well enough alone, but I was in the mood for something a little more fancy and flavorful. So out came the garlic and the rosemary. I’m not normally a rosemary fan, but WOW, what a delicious flavour combo they make! This was, without a doubt, the best bread I’ve ever made (sorry for ringing my own bell 🙂 ), and I am not alone in thinking it. Everyone who tried it, loved it, including Dave (who never likes my breads). He said it was like those fancy loaves you get from the store.
So there you go. No excuses now. Time to make some bread.
Easy Garlic Rosemary Bread
3 cups All-Purpose Flour, plus extra for dusting
2 tbsp Vital Wheat Gluten
1 1/2 cups Warm Water (like a warm bath)
1 tbsp Agave Nectar
2 tsp Active Dry Yeast (traditional, not quick rise)
2 tbsp Olive Oil
1 1/2 tsp Salt
6 or 7 Medium sized Cloves Garlic, roughly chopped
1 tbsp Finely Chopped Fresh Rosemary
Stir together the flour and vital wheat gluten. Set aside.
In a large bowl, mix together the water and agave nectar. Sprinkle yeast over the water mixture. Set aside in a warm (draft free) location for 30 minutes, allowing the yeast time to activate and become foamy.
Stir oil, salt, garlic, and rosemary into the yeast mixture. Stir in flour mixture, 1 cup at a time, until thoroughly combined.
Cover the bowl with a lint-free towel, and set in a warm (draft free) location, for about 2 hours… I like to let my dough rise in the oven, with the door closed and the light on.
When dough has risen, with lightly floured hands, take 1 half of the dough, gently shape into a round loaf (taking care to avoid deflating it too much), place on a lightly floured surface and dust with flour, and transfer to a baking sheet. Repeat with other half.
Cover dough with a lint-free towel and let rest for 40 – 60 minutes.
Pre-heat oven to 450°F.
Sprinkle with a little extra flour and cut a 1/4″ deep slit along each loaf.
Bake for 30 -40 minutes, until loaves sound hollow when tapped.
Transfer to a rack and cool before slicing.
Makes 2 small loaves.