Month: September 2016

Rosemary and Roasted Garlic Bread

Quite the finest tasting bread I have ever made.

To half of the basic bread recipe (made with white, wholemeal, or a mixture), add with the flour on the second day …

  • 2-3 roasted garlic bulbs. (Cut garlic bulbs across the top to expose the cloves, drizzle with olive oil, wrap in aluminium foil – and roast for 20-25 minutes; allow to cool thoroughly before squeezing into the dough.)
  • 1 tbsp fresh rosemary, chopped.

As simple as that. Best formed as two baguettes or cottage rounds. Eat with cheese, soup … or labneh.