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Roasted Garlic Bread Recipe

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"I came up with this bread recipe one very stormy morning when we lived on the beach in the Florida Panhandle," relates Barb Alexander from Princeton, New Jersey. "While lightning blinked over the Gulf and rain tap-tap-tapped on our balcony, the wonderful aroma of this bread baking gave me such a cozy feeling."

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Diabetic Friendly

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Roasted Garlic Bread Recipe

Prep: 45 min. + rising Bake: 20 min. + cooling

Yield: 20 Servings

45 20 65

Ingredients

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

Directions

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. Yield: 2 loaves (10 slices each).

Nutritional Analysis: One slice equals 84 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 136 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Roasted Garlic Bread in Light & Tasty October/November 2004, p16

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Reviews for Roasted Garlic Bread (2)

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Roasted Garlic Bread

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Reviewed on Jan. 03, 2012 by germanycook

Delicious! I added cooked bacon bits, mushrooms and shredded cheese to the filling. Also used minced garlic - the bread was awesome!

Reviewed on Feb. 20, 2011 by ybowker

Love this bread! Better than any store bought garlic bread! Used minced garlic and left out the herbs (my kids are not a fan) and brushed the butter on before the last 5 minutes of baking it. Will use this again and will definitely try with the roasted garlic. Thank you for the delicious recipe!