Roasted Garlic Bread 03/24/20

Super Fast No Knead Bread

Mix together 

3 CUPS Bread Flour

2 TSP Yeast

1 TSP Salt

Stir in

1+ ½ CUPS Hottest Tap Water

Cover for one hour

Preheat Oven to 450F and place dutch oven inside before heating

Turn out onto floured surface

Put any additions in as you fold 10-12 times.

Shape into a ball.

Invert ball bottom side up into well floured small bowl. 

(Alternately, put dough right side up in a bowl lined with parchment paper. After 

rising, transfer the dough and paper directly into the dutch oven WITHOUT dusting

 the pot.)*

Cover and let rise at least 15 minutes, 30 minutes if stir ins such as garlic are added.

Dump into lightly floured* dutch oven.

Bake at 450F for 30 minutes.

Remove lid and bake an additional 10 minutes.

ROASTED GARLIC. 

Use an oven safe crock, small casserole dish, etc. 

Preheat oven to 350F. 

Take a bulb of garlic and slice off the top pointed part of the bulb. The idea is to get 

the cloves opened up. Save any garlic that came off the top. Remove as much of the

paper from the outside of the whole bulb but you want to keep the bulb together. 

Do not separate the cloves. Keep together. Put the garlic bulb and the small cut off 

bits of garlic in the pan. Drizzle olive oil across the top of the clove and drip a 

little into the pot. Add a couple of tbsp of water to just cover the base of the pot. 

Cover the pot with a lid or AL foil. Bake covered for 30 minutes. Uncover and bake 

another 10-20 minutes under the garlic is golden and beginning to shrivel a bit. Let 

it fully cool before squeezing out the cloves. Don't forget those little left over pieces 

either.