Roasted Garlic-Rosemary Bread

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Roasted Garlic-Rosemary Bread

 

1 garlic bulb

1 tablespoon water

1 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 32 ounce package frozen bread dough, thawed

1 large egg, lightly beaten

1 teaspoon kosher salt

 

Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and

drizzle with 1 tablespoon water. Fold foil to seal.

Bake at 350 degrees for 45 to 50 minutes or until garlic is tender. Reduce oven

temperature to 200 degrees. Remove garlic from oven, and let cool. Squeeze pulp

from garlic cloves into a small bowl, and mash with a fork until smooth. Stir in

lemon rind, lemon juice, and next 3 ingredients.

Roll dough into a 12-inch square on a lightly floured surface. Spread garlic

mixture over dough; roll up, jellyroll fashion. Place dough roll on a parchment

paper-lined baking sheet; bring ends together forming a ring, and pinch ends to

seal. Cut 1-inch slits along top of dough. Turn oven off; place dough ring in

oven. Let rise 1 1/2 to 2 hours or until doubled in bulk. Remove from oven;

brush dough with egg, and sprinkle with kosher salt. Increase oven temperature

to 375 degrees. Using a water bottle, spray each interior wall of oven 2 to 3

times before closing oven door. (Do not spray dough).

Bake at 375 degrees for 18 to 20 minutes or until golden.

Makes 16 servings.