Crusty Garlic Bread

Make white bread leaving out garlic and rosemary. Remove 1 T water and use 1 T olive oil Add 2 t honey

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine yeast, honey, and warm water in a large bowl. Proof about 5 minutes until the mixture is foamy.

Step 2

Add salt, rosemary, and chopped roasted garlic to the bowl.

Step 3

Add flour to bowl a bit at a time and stir until flour is incorporated and ingredients have just come together to form a slightly shaggy dough.

Step 4

Drizzle dough with olive oil and turn the dough over to coat all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour or until dough has doubled in size.

Step 5

Tip the dough out of the bowl and onto lightly floured cutting board. DON'T PUNCH THE DOUGH DOWN!

Step 6

Pull each corner of the dough into the center of the loaf one at a time as if you're folding an envelope. Repeat this process 4-5 times until dough feels relatively stiff, then flip the dough over and lightly twist while pulling it towards you across the cutting board until you have a nice round loaf. (Watch our Easy Crusty French Bread video to see how we do this!)

Step 7

Flour a proofing basket or a small mixing bowl and place your loaf into it seam-side down. Cover with a clean tea towel and let rise for 30 minutes.

Step 8

While your bread does its final rise, place an empty Dutch oven into your oven and heat to 450 degrees F.

Step 9

When the oven is hot, you're ready to go! Use oven mitts to pull the Dutch oven out and remove the lid.

Step 10

Tip your bread dough gently out of the proofing basket back onto your floured cutting board. The seam side should face UP this time - that's what gives it a nice crackly look on top! You can tip the bread onto a piece of parchment paper here to make it easier to lift the bread in and out of your Dutch oven if you like.

Step 11

VERY CAREFULLY (no burning yourself!) place the bread seam side up into your hot Dutch oven.

Step 12

Put your oven mitts back on, place the lid onto your Dutch oven, and slide the whole thing back into your hot oven.

Step 13

After 30 minutes, remove the lid from your Dutch oven. The bread should be crusty and lightly browned. Continue cooking, uncovered, for 10-20 minutes more until the bread has deepened in color and you have a beautiful browned crust.

Step 14

When the bread is done, use oven mitts to pull the pot out of your oven.

Step 15

Use a long spatula to lift the bread out of the Dutch oven and onto a cooling rack. Let cool for at least 20 minutes before cutting into it.