Roasted Garlic & Rosemary Bread

#recipe #baking #food Roasted Garlic & Rosemary Bread: 1 Head of Garlic Olive Oil Salt & Pepper 1 Tablespoon Olive Oil 1 1/2 Cups Warm Water 2 1/4 tsp Dry Active Yeast (or 1 packet) 3 Cups Bread Flour (may need additional) 1 tsp Salt 3/4 tsp Dried Parsley 1/2 tsp Dried Oregano 2 tsp Fresh Rosemary, chopped fine Preheat oven to 400°. Slice off the top of the head of garlic so cloves are exposed. Drizzle with olive oil and sprinkle with a little salt and pepper. Wrap in aluminum foil and bake for 40 minutes. After garlic has cooled, remove cloves to a small bowl. Cover with 1 tablespoon of olive oil and let sit. Into warm water (not above 115°), stir dry active yeast. Let this sit for 5-10 minutes to activate. If after 10 minutes you do not have bubbling, your yeast may be dead and will not rise. If this is the case, start yeast step again with new yeast. Into the bowl of a stand mixer (or large bowl if you prefer to do this by hand), combine bread flour, salt, dried parsley, dried oregano and fresh rosemary. Add garlic/olive oil mixture and water/yeast mixture. Stir together until all flour is absorbed. The dough should be slightly loose and tacky but not very loose. If you find it is still quite moist, add flour a bit at a time until the dough comes together nicely. Allow your dough to rise in a warm place (I use my Instant Pot's yogurt setting for this) until doubled in size. Lightly flour a square of parchment paper and tip dough out onto it. Let your dough sit until oven is preheated. Place a 3-quart Dutch oven into your oven and preheat to 450°. Once the oven has preheated, transfer your bread and parchment to the Dutch oven. Cover with lid and bake for 30 minutes. After 30 minutes, remove the lid of Dutch oven and continue baking an additional 15 minutes. Bread should be nicely golden and sound hollow when tapped gently. Allow to rest 20 minutes before cutting. Enjoy!