Rustic Garlic and Rosemary Bread Made In A Dutch Oven

This recipe couldn't be more easy, although it does have a few steps.  The dough needs to Proof, meaning to rise and let the yeast ferment for at least 12-hours.  I usually make two loaves because it goes so quickly.  It also taste great toasted. This recipe makes one loaf.


What You Will Need:
Medium Size Dutch Oven
2-Large Mixing Bowls *If not using a Stand Mixer*
Stand Mixer or Hand Mixer
Oven Mitts
Measuring Cup
Measuring Spoon
Plastic Wrap
Aluminum Foil
Parchment Paper cut to a few inches bigger than the size of your Large Mixing Bowl
Small Baking Sheet
Cooling Rack if you have one
Pot Holders

Roasted Garlic:
1-Garlic Head Medium
1-2 Teaspoons Olive Oil

Directions For Garlic:
Preheat your oven to 375-Degrees Fahrenheit
Cut the top of the Garlic head off about 1/4-inch exposing the Cloves.  Place the Garlic on a small piece of Aluminum Foil, drizzle the Olive Oil over the top of the Garlic and let it go down over the sides. Wrap the Aluminum Foil up and over the top of the Garlic so the whole bulb is completely covered.  Place the bulb onto the Baking Sheet and roast for 45-55 minutes.  When time is up, put on your Oven Mitts, take out of the oven and set aside on a heat resistant flat surface to cool. Remove the paper skins and discard. Rough Chop the Garlic Cloves and set aside.

Bread Dough:
2 1/4 Teaspoons of Rapid Rise Yeast or 1-Envelope
1-Tablespoon Rosemary Dried and crushed *You can rub it in your palms to break it down*
1 1/2 Cups of Warm Water
3 1/2 Cups of Unbleached All-Purpose Flour *Plus 3-Tablespoons to use on Parchment Paper
1-Teaspoon Sea Salt
Roasted Garlic Divided
1-Teaspoon Olive Oil *For Garlic Bulb*

Directions:
First roast the Garlic Bulb as directed above.
In the Stand Mixer, mix all of the Bread Dough ingredients and use half of the Roasted Chopped Garlic. Wrap the remaining Garlic and place in the refrigerator.





















Using your Large Mixing Bowl, rub the bottom and sides with Olive Oil. Remove the Bread Dough from your Stand Mixer and place into the Large Bowl. Cover the Large Bowl with Plastic Wrap and let it set out on your counter or table over night for at least 12-hours or over night at room temperature.  This will give the dough time to rise.

After the Bread Dough Has Risen:
Preheat Oven to 450-Degrees Fahrenheit
Put your Dutch Oven into the oven with the lid on for about 20-minutes.

Preparing The Bread Dough:
Place your Parchment Paper on a clean flat surface, sprinkle with a Teaspoon of Flour.  Put a little bit of Olive Oil in the palm of your hands and rub to coat, this will help keep the Bread Dough from sticking to your hands while working the Dough.  Punch down the Dough in the Large Mixing Bowl with your hands. Pick the Bread Dough up and pull from the outside edges, now tightly roll and form into a ball.  Place the ball of dough onto the floured Parchment Paper.  If the Bread Dough is sticky you can add a little more flour and roll it until it isn't sticky anymore. Sprinkle some Crushed Dried Rosemary on the top of Bread Dough, this is optional.  With the second half of the Roasted Chopped Garlic, sprinkle over the top of the Bread Dough.

Remove the Dutch Oven from the oven using Oven Mitts, be careful this is extremely hot! Place the Dutch Oven on either Pot Holders or on a heat resistant flat surface.  Remove the lid using Oven Mitts and place the lid also onto a heat resistant flat surface or onto Pot Holders.  Pick up the Parchment Paper by the corners with the Bread Dough on it and ever so carefully place into the hot Dutch Oven. Carefully push the sides of the Parchment Paper down the sides of the Dutch Oven and put the hot lid back on using your Oven Mitts.  Still wearing your Oven Mitts, carefully put the Dutch Oven into the oven to bake for 40-minutes, then carefully remove the lid with Oven Mitts and continue baking for about another 10-minutes or until the bread is a nice golden brown color.

Once the bread is a nice golden brown color, carefully remove from the oven once again wearing your Oven Mitts. Please be extremely careful this is very...very hot! Lift the bread up and out of the Dutch Oven by the corners of the Parchment Paper, place the hot bread on a Cooling Rack or on a Large Plate or Platter to cool.  Wait at least an hour before cutting and serving.  Enjoy!