Sunday, March 27, 2011

Roasted Garlic Swirl Bread

I came up with this bread recently and now it is one of my favorites! It is french bread with a swirl of roasted garlic, parmesan cheese, italian seasoning and olive oil.

First, make a batch of french bread dough.

  • 6 cups all-purpose flour
  • 2 1/2 (.25 ounce) packages active dry yeast
  • 1 1/2 teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water


  1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Meanwhile, slice tips off of 3 heads of garlic. drizzle with olive oil and wrap with aluminum foil. Bake at 400F for 30 minutes. Let cool enough to handle and then squeeze the cloves into a bowl. They will easily pop right out of their skins.

In the bowl with the garlic, stir until pasty:

1/2 tsp salt
2-3 Tbs olive oil
1 1/2 tsp dried italian seasoning
2/3 cup of parmesan cheese

Punch down the dough and divide it into thirds. One third at a time, roll the dough into a large rectangle - until it is about 1/2" thick. Sprinkle evenly with 1/3 of the garlic mixture. There won't be enough to spread and coat the dough, just try to get little blobs of it distributed as evenly as possible. Roll up the dough tightly and pinch to seal. Place on a greased baking sheet. Repeat with the remaining dough. Allow to rise until doubled. To make the loaves prettier, brush with a beaten egg and sprinkle with poppy seeds. Bake at 375F for about 30 minutes or until golden brown and done. Cool for a few minutes, if you can wait, and cut into slices for serving.

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