roasted garlic bread

you'll be able to enjoy the aroma of roasted garlic twice: once while roasting it and again while the bread bakes! roasted garlic has a more mellow flavor than raw garlic so don't be alarmed at the quantity. i like to roast about six bulbs of garlic at a time and refrigerate or freeze the extra for future use. this bread makes a great roast-beef sandwich and it's also good with salads.

Ingredients:

• 1 1/4 cups water
• 3 tbsp. mashed roasted garlic (see notes)
• 1 tbsp. olive or vegetable oil.
• 3/4 tsp. salt
• 2 tsp. sugar
• 3 1/4 cups all-purpose flour
• 1/2 tsp. dried rosemary
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1 1/4 tsp. bread-machine or instant yeast.

Preparation:

• add all ingredients to machine.
• select basic white cycle.

Note:

• to roast garlic, cut the tops off whole, unpeeled bulb of garlic, exposing the cloves. wrap in foil and roast at 400f for 45 to 50 minutes or until soft. cool, then squeeze sooftened cloves out of skins. on head yields about 2 to 3 tbsp. mashed garlic.
• use 1 to 2 large cloves minced garlic, if you do not have time to roast garlic (this tip was from the book... we roast the garlic, so don't know how the bread tastes with raw garlic)

  

Prepared: 2010-11-01

Makes: 1.5lb loaf

Categories: Bread

recipe source:
Easy Bread Machine Baking
by Shirley Ann Holmes