Rustic Rosemary Whole Wheat Garlic Bread

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Sometimes you just need to bake. Despite the hot weather, the need to knead just won’t go away. Besides, when you have a pasta dish, a great bread companion just makes sense. This is where Rustic Rosemary Whole Wheat Garlic Bread comes into the picture.



Mix two cups of warm water, yeast and pinch of sugar in the pan of a bread maker. Allow the yeast to become puffy and bubbly – about 5 minutes. Add the olive oil, flours, garlic, rosemary and salt to the pan and set the bread maker on the dough cycle and begin mixing. Let the dough knead for about 15 minutes – adding extra white flour as needed if the dough is too soft and sticky. Once the dough has come together and has been kneaded for 15 minutes, turn the machine off. Keep the lid shut and let the dough rise for about an hour or until it has doubled in size.

Once the dough has doubled, scrape it out onto a floured work surface and divide it into two pieces. Working with one piece at a time, pat the dough into a square shape – about ½ inch thick – and roll into a log as tightly as possible. Turn the dough lengthwise and roll it up again from the short end. Arrange the dough seam side down, cover with plastic wrap that has been sprayed with non-stick cooking spray and allow it to rest for 5 minutes. Repeat with the remaining piece of dough.  Roll each piece of dough into a cylinder shape – about 14 inches long- and then place seam side down on a large baking sheet that has been sprinkled with cornmeal. Dust each loaf with the ¼ cup of flour – they will be heavily dusted. Cover the loaves with plastic wrap that has been sprayed with non-stick cooking spray and let rise in a warm place until doubled in size.

30 minutes before you intend to bake the loaves, preheat the oven to 450˚ F. Once the loaves have risen, make 3 to 4 slashes in each loaf using a very sharp knife. Put the loaves immediately into the oven and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 350˚ F and continue baking for about 20-30 minutes more or until the bread is hollow sounding when tapped or has reached an internal temperature of 210o F. Remove bread from the oven and cool on a wire rack. If not consuming both loaves within a day or two, once completely cool, wrap in plastic wrap and freeze for up to 3 months.

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