Garlic & Rosemary Bread
- 3 cups all-purpose flour + more for dusting
- 2 Tbsp Vital Wheat Gluten Flour
- 1½ cups warm water
- 1 Tbsp raw honey (or agave nectar for vegan)
- 2 tsp active dry yeast
- 2 Tbsp extra virgin olive oil
- 1½ tsp fine sea salt
- 7 cloves garlic, minced
- 1 Tbsp fresh rosemary, minced
Preheat oven to 200°, turn off.
In a large oven safe mixing bowl, whisk water and honey together, sprinkle yeast over. Set in warm oven for 30 minutes.
Meanwhile, whisk flour and vital wheat gluten together, set aside.
In a small bowl, stir oil, salt, garlic and rosemary together, add to yeast mixture, whisking in. Add flour mixture, 1 cup at a time, stirring in thoroughly.
Cover bowl tightly with plastic wrap, return to warmed oven, let rise for 2 hours.
Lightly flour a rimmed baking sheet, flour your hands and divide dough into two halves (work gently to avoid deflating it too much. Drop dough on baking sheet, into two balls, sprinkle a little more flour on top. Cover gently with plastic wrap (draped across) and let rise for an hour.
Preheat oven to 450°, cut a shallow slit across the top of each loaf, bake on top rack for 30 to 40 minutes, until deeply golden and loaves sound hollow when tapped. Use a thin spatula to run under the leaves, transfer to a cooling rack.
The loaves, once cooled, can be wrapped in plastic wrap, and sealed in gallon freezer bags, and frozen for later use. Defrost wrapped, on the counter to enjoy.
Makes 2 loaves.