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Rosemary Garlic Bread

Rosemary Garlic Bread

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  1. Remove papery outer skins from garlic. Slice off top ¼, exposing cloves.
  2. Rub with 1 tsp olive oil. Wrap in foil and place in a shallow baking dish.
  3. Bake 40 minutes, or until tender. Remove from skins, mash.
  4. Whisk together flour, yeast, salt, and rosemary in a large bowl.
  5. Stir in water, honey, and roasted garlic paste. Dough will be very sticky, almost like a thick batter.
  6. Cover with plastic wrap or a towel. Allow to rise in a warm, draft free place until doubled in size, about 90 minutes.
  7. Drizzle 1 Tbsp oil into a 12-inch cast iron skillet. Rub oil on your hands, and transfer the dough into the skillet.
  8. Cover with a clean kitchen towel, and allow to rise again, about 1 hour.
  9. Preheat oven to 400°F.
  10. Drizzle the remaining oil over the dough.
  11. Cut 2 or 3 scores into the top with a sharp knife.
  12. Bake 40 minutes, or until golden.
  13. Remove from skillet after baking or bread will become soggy.
  14. Allow to cool on a rack at least an hour before slicing.

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