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Roasted Garlic Bread

 Roasted Garlic Bread
"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."
20 ServingsPrep: 45 min. + rising Bake: 20 min. + cooling


  • 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


  • 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.

2 of 2

Roasted Garlic Bread (continued)

Directions (continued)

  • 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 Facts: 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.