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Rustic Rosemary Garlic Bread

I had sandwiches on the menu for dinner last week (Friday), but I never specified what kind we were making.

That was just because I didn’t know yet.

What I ended up making was an open face vegetable sandwich on this delicious Rustic Rosemary Garlic Bread.

I’ll share the sandwich recipe with you later, it’s pretty simple but was very satisfying.

Rustic Garlic Rosemary Bread

The Rustic Rosemary Garlic Bread was inspired by this Rosemary Focaccia recipe but adapted from this Rustic White Bread recipe.

While I mentioned in my Top 5 Baking with Yeast Tips that you don’t need any fancy equipment to make bread, I did opt to test out the Cuisinart Elite 12 Cup Food Processor’s ability to make bread dough.

I’ve never used a food processor for that before.

Just my own two hands or my stand mixer.

But I thought this Rustic Rosemary Garlic Bread was the perfect recipe to try.

making bread in a food processor

Madeline helped me and she had an absolute ball.

She loves to press any button in the kitchen for me so that was her job in this recipe.

Afterward I let her knead the dough a little bit.

She likes patting dough and playing with it and I figured a 3 year old doesn’t really have the strength to overwork dough.

It’s been really fun being home with just her during the day now that Logan is in kindergarten.

We didn’t have a lot of mommy-daughter kitchen opportunities before, and she’s at the age where it is super fun and she is actually helpful.

kneading bread dough

I thought the Cuisinart Elite 12 Cup Food Processor performed wonderfully at making the bread dough for this Rustic Rosemary Garlic Bread.

The whole process is pretty straight forward so I won’t explain that, but I did find it neat that the unit came with a specific dough blade (plastic, not metal and not sharp like the typical blade).

The loaves turned out great, so I can tell that the machine didn’t overwork the dough (nor did Madeline).

Even though the processor is a bit messier to clean up (more parts than a stand mixer), it did keep the mess well contained where sometimes flour spills out of the stand mixer bowl.

Rustic Artisan Loaf

I hope you’ll try this delicious free-form rustic bread.

It’s great as a snack, with soup, or to make sandwiches or a panini with.

And it is part all-purpose and part whole wheat, so you’ll be able to sneak some extra nutrients into your mouth with this bread.

Note: For my whole wheat flour I used freshly ground hard white wheat.

Alternatively, you can purchase already ground white whole wheat flour from King Arthur when making this Rustic Rosemary Garlic Bread.

Rosemary Garlic French Bread

Rustic Garlic Rosemary Bread

Rustic Rosemary Garlic Bread

Yield: 2 loaves
Prep Time: 20 minutes
Cook Time: 40 minutes
Proof: 2 hours
Total Time: 3 hours

I hope you’ll try this delicious free-form rustic bread. It’s great as a snack, with soup, or to make sandwiches or a panini with.

Ingredients

  • 2 cups warm tap water, about 110 degrees
  • 1/4 cup olive oil
  • 2 1/2 teaspoons (1 envelope) active dry yeast
  • 2 3/4 - 3 cups all-purpose flour
  • 2 1/2 cups whole wheat flour
  • 6 cloves garlic, minced
  • 1/3 cup fresh rosemary, chopped
  • 4 teaspoons salt
  • 1/4 cup flour for dusting the loaves
  • Cornmeal for the pans
  • 2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan

Instructions

  1. To make the dough, in a small bowl or 2 cup measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking.
  2. After dissolved, whisk in the olive oil. To mix dough in a full-sized food processor, place 2 3/4 cup all-purpose flour and 2 1/2 cups whole wheat flour, garlic, rosemary, and salt in bowl of the food processor fitted with a dough blade.
  3. Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at a time if the dough is too soft.
  4. Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.
  5. To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
  6. Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly.
  7. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/4 cup in all. Cover with plastic or a towel and allow to rise until doubled.
  8. About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
  9. Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F.
  10. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F.
  11. Remove loaves from oven and cool on a rack.

Notes

Adapted from Rustic White Bread

For my whole wheat flour I used freshly ground hard white hard white wheat.

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 256Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 368mgCarbohydrates 49gFiber 3gSugar 1gProtein 7g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Disclosure:

The people at Cuisinart provided me with a Cuisinart Elite 12 Cup Food Processor for the purposes of review and to test with this recipe for Rustic Rosemary Garlic Bread.

I was not compensated for this review outside of the product sample.

Opinions are my own.

Stay tuned….you’ll soon be able to win your own Cuisinart Elite 12 Cup Food Processor.

Other recipes I’ve tested with the Cuisinart Elite 12 Cup Food Processor are:

Restaurant Style Salsa and Zucchini Cherry Muffins with Pecan Streusel Topping

Southwest Protein Breakfast Bowls with Sweet Potato and Black Beans
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The Best Black Bean Recipes
chewy almond butter cookies with oatmeal and chocolate chunks
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Oatmeal Almond Chocolate Chunk Cookies

Dee

Sunday 31st of March 2019

What size food processor did you use? Mine is only 7 cup Kitchen Aid. is that large enough? I do not have a stand mixer.

Katie

Monday 1st of April 2019

I have a 12 cup food processor. This recipe yields 2 loaves, so I would suggest making a half batch in your 7 cup food processor to test its capacity.

sara

Friday 16th of January 2015

Just wanted to say thank you for this awesome recipe. I am on my second batch. We used the first for paninis, french bread pizza, and grilled cheese. It was, hands down, the star every time.

I used my stand mixer with ease.

This will be a beloved staple in our household. My husband is a breadhead, and he is in love.

Thank you!!!

Carolyn

Wednesday 5th of June 2013

Love this site! Thank you. Can I use freshly ground winter red wheat and spring white wheat as substitutions in this recipe? I have been looking everywhere for good freshly ground wheat recipes for bread and other baked goods.

Katie

Wednesday 5th of June 2013

That should work fine.

Deanna

Thursday 29th of November 2012

This bread turned out perfectly, and everything happened the way the recipe said it should (which isn't always true for me with bread recipes). The crust was nice and crunchy, and the middle was soft and spongy, just how I like it. I didn't really like the flavor, but I think that's just a personal thing. This is definitely a good bread recipe!

Jocelyn Fetner

Monday 20th of August 2012

I attempted to make this on Friday. After 3 hours of waiting for it to rise. I added a pinch of sugar, so that the yeast could react. After it started rising, I had to wait until Saturday afternoon for it to double. And It was extremely salty. I make bread every week and I have never had a problem with bread rising. Although I like the idea of the rustic Rosemary Garlic bread I would definitely tweak this recipe.

Katie

Thursday 30th of August 2012

I'm sorry you had difficulties. Perhaps your yeast was old or expired? Old yeast will not rise. I have made this recipe dozens of times with never a problem on the rising but I always make sure I have new yeast. As far as the saltiness goes, I don't know what to say about that. Never had a problem with that.