Shelly Kuster’s Rustic Garlic Rosemary Bread Recipe

Ingredients:

• 3 cups all-purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water (approximately 110°F or 43°C)
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• Additional flour for dusting

Instructions:

1. Combine Dry Ingredients
   In a large mixing bowl, whisk together the flour, salt, and yeast until evenly combined.
2. Add Wet Ingredients
   Add the warm water, minced garlic, and rosemary. Stir with a wooden spoon or spatula until a sticky dough forms.
3. First Rise
   Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12–18 hours until the dough rises and becomes bubbly.
4. Shape the Dough
   Dust a clean surface with flour. Turn out the dough, sprinkle a little flour on top, and gently shape it into a ball, being careful not to deflate it.
5. Second Rise
   Place the dough on parchment paper, cover with a towel, and let it rise for 1–2 hours until puffed.
6. Preheat the Oven
   About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a Dutch oven (or a heavy-lidded pot) inside to heat up.
7. Bake Covered
   Carefully remove the hot Dutch oven from the oven. Transfer the dough (on the parchment paper) into the pot, cover with the lid, and bake for 30 minutes.
8. Bake Uncovered
   Remove the lid and bake for another 15–20 minutes, or until the bread is golden brown with a crusty exterior.
9. Cool
   Remove the bread from the pot using the parchment paper. Place on a wire rack and let it cool for at least 30 minutes before slicing.

Enjoy!