Rosemary and garlic bread
dry instant yeast
Step by step
Cut the top off the garlic head. Place it on aluminum foil and drizzle with olive oil. Bake in a 205°C preheated oven for 30 minutes. Let the garlic cool for 10 minutes then remove the roasted garlic from the heads.
Put the butter in the water and let it melt. Warm the Bread Bowl by filling it with hot water, pour out the water and pat dry. Add the bread flour, sugar, yeast and salt to the Bread Bowl fitted with the Dough Hook. Mix on speed 1. Slowly stream in warm water with butter and knead for 2 minutes. Chop the rosemary sprigs and add to the bowl. Add and roasted garlic and knead for 5 more minutes. Take the dough out and sprinkle it with flour, put it back in the bowl and cover with the lid. Let the dough rise for 60 minutes.
Uncover the bowl and gently pull the dough from the bowl onto a lightly floured surface. To form a ball, pick up one end of the dough and stretch it, then fold it into the center of the dough. Continue until a round bread loaf is formed. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. This action will smooth the dough into a round mound. Tip: you can let the shaped bread rest for 10 minutes and shape it again as described above, this will give you a beautiful high boule.
Line the lid of the Bread Bowl with baking paper. Place the dough on the lid and cover it with the Bread Bowl. Allow the dough to rise for 30 more minutes.
While the dough is on second rise, preheat the oven to 230°C. Place the Bread Bowl in the oven. Remove the Bread Bowl from the lid and score the bread. Close and place in the oven. Bake for 30 minutes then carefully remove the Bread Bowl with oven mitts and bake the bread for 10 more minutes, or until the crust is golden brown. Remove to a cooling rack and let cool slightly before slicing.