Roasted Garlic Bread
A traditional and scrumptious garlic bread that's extremely easy to make. Can be served plain or with pasta.
Yield
1 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
garlic
roasted, mashed* |
|
| 1 | cup |
water
plus 2 tb |
|
| 1 | tablespoon |
olives
or vegetable oil |
*
|
| 3 | cups |
bread flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¼ | teaspoon |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
garlic
roasted, mashed* |
|
| 237 | ml |
water
plus 2 tb |
|
| 15 | ml |
olives
or vegetable oil |
*
|
| 7.1E+2 | ml |
bread flour
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 6.3 | ml |
yeast, active dry
|
|
Directions
Place all ingredients except mashed roasted garlic in bread machine in order of manufacturer's instructions. Select basic white cycle, medium or light crust. At raisin/nut signal add roasted garlic. Do not use delay cycle.
*Roasted Garlic: heat oven to 350℉ (180℃). Carefully peel away paperlike skin from around garlic bulbs, leaving just enough to hold bulb intact. Trim tops of garlic bulbs about ½ inch to expose cloves. Place bulbs, stem ends down, on 12-inch square of aluminum foil. Drizzle each bulb with 2 teaspoons olive or vegetable oil. Wrap securely in foil; place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. Gently squeeze garlic out of cloves.
Note: A 1-ounce bulb of garlic roasted equals about 1 tablespoon of mashed garlic.
