3-3½ cups all-purpose flour
½ T. sugar
½ T. salt
1 T. shortening
1 pkg. active dry or instant yeast
1 cup very warm water (120-130 degrees)
1 T. dried rosemary
¼ T. freshly ground black pepper
½ tsp. dried oregano
1 head roasted garlic
Melted butter, for brushing
1 T. olive oil
Sprig of rosemary
In an electric mixing bowl, combine 1½ cups flour, sugar, salt, shortening and yeast. Add warm water. Mix on low until combined, scraping sides while mixing. Stir in remaining flour ½ cup at a time, until dough is tacky, but not sticky. Incorporate rosemary, pepper and oregano.
Turn dough onto a lightly floured surface and knead for 5 minutes, until dough is tacky, but manageable. Add garlic and knead for an additional 5 minutes, until dough is smooth. Oil a large bowl, placing dough inside and covering all sides with the oil. Cover with a towel or plastic wrap. Allow dough to rise in a warm place until doubled in size, about 40 to 60 minutes.
Prepare a baking sheet with parchment paper. Punch down the dough and shape it into a round loaf. Place on baking sheet. Cut an “X” into the dough with a sharp knife. Cover with a large bowl. Allow dough to rise in a warm place until doubled in size, about 1 hour.
Brush with melted butter, cover and let rise for an additional 35 to 50 minutes, or until doubled in sized.
Brush with olive oil and place sprigs of rosemary on the dough. Bake on lower rack (depending on oven, check bottom of bread during baking process) for 25 to 30 minutes. The bread is done when it is golden brown and sounds hollow when tapped.
TO ROAST GARLIC: Remove outer papery layers of garlic bulb, leaving skins intact and cloves attached. Trim about ¼- to ½-inch off the top of the bulbs to expose the cloves. Drizzle with olive oil. Wrap garlic head tightly in foil. Roast 30 to 60 minutes, depending on preference, checking the cloves at 30 minutes. (We roasted for a full hour to get a caramelized color.)
Celebrate Bread Day Nov. 17!
RECIPE by Marlo Anderson, National Day Calendar founder
