ROSEMARY NO KNEAD ARTISAN BREAD AND ROASTED GARLIC

Roasted Garlic & Rosemary No knead Artisan Bread has beautiful, golden brown exterior crusted and soft, airy textures inside and laden with flavors of butter, grilled garlic and fresh Rosemary! It's sort of a rustic bread recipe that's easy that you're going to wonder why you haven't tried making the bread no Artisan Uleni before!

If you're keen on the crusty bread like I do, very flavorful Super flavoured with an enormous scented vinegar, dipping during a vinegared, or using butter to form an elevated cheese toast, you'll adore easily Roasted Garlic & Rosemary No knead Artisan Roti!

ROSEMARY NO KNEAD ARTISAN BREAD AND ROASTED GARLIC

For anyone intimidated by bread yeast, this is often the bread recipe for you. there's no examination of yeast involved. No kneading required.

It's as simple as stirring everything together in one bowl then leaving it alone. No got to judge sticky or smoothness or elasticity of dough. This thick piece of crusty bread is amazing with a bowl of lasagna or Zuppa Tuscan soup.

Mixing the dough together is just about as easy because it gets. All ingredients including Mix-in are going to be thrown into the bowl, stirring, then left at the counter for 12-18 or maybe up to 24 hours.

INGREDIENTS:

•  1 head garlic, roasted
•  1 tablespoon olive oil
•  3 cups all-purpose flour
•  1 1/2 teaspoons kosher salt
•  1/2 teaspoon active dry yeast
•  1 1/2 cups room temperature water
•  1 tablespoon fresh rosemary, chopped

INSTRUCTIONS:

1. To roast the garlic, heat the oven to 425 degrees.  Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves.  Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.
2. In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic.  Add the water and stir to combine, just until it starts to come together in a very shaggy dough.  Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.  
3. When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.  
4. Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands.  The dough will be very sticky.  
5. Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on.  Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top.
6. Remove bread from the dutch oven to cool completely before slicing.

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