Tomato Basil Roasted Garlic Bread
Ingredients
- 1 1/4 ounce package active dry yeast
- 3/4 cup warm water 110 to 115 degrees
- 1/4 cup fresh basil minced (or 2 tbsp dried basil)
- 1/4 cup Parmesan cheese grated
- 1 head of roasted garlic mashed (see notes)
- 3 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/8-1/4 teaspoon crushed red pepper flakes
- 2 1/2-2 3/4 cups bread flour
Instructions
- In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, roasted garlic, tomato paste, sugar, oil, salt, pepper flakes, and 2 cups flour. Stir in enough of the remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until dough has doubled, about 1 hour.
- Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet (or pizza stone). Cover and let rise again until doubled, about 1 hour.
- With a sharp knife, cut a large "X" in the top of the loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from baking sheet to a wire rack to cool.
Notes
- Roasted garlic: heat 1/4 cup of olive oil in a saucepan over low heat, add cloves of 1 head and stir occasionally until skins are golden (15-20 minutes). Cool and squeeze garlic cloves from skins.
-I had instant yeast at home so I used this conversion: 1-3/4 tsp of instant yeast, or a packet of instant yeast, equals 1 packet of dry active yeast. Add instant yeast directly to dry ingredients and liquids used in the recipe should be 90° to 95°F