ROASTED GARLIC BREAD

Roasted Garlic Bread image

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (10 slices each).

Number Of Ingredients 12

2 medium whole garlic bulbs
2 teaspoons olive oil
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 tablespoon sugar
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. of edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. , Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.

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