Wegmans Garlic Tuscan Bread Recipe
The Wegmans Garlic Tuscan Bread Recipe transports you straight to the heart of Italy with just one bite.
Equipment
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Parchment paper
- Pastry brush
- Oven thermometer
Ingredients
- 500 grams of bread flour
- 10 grams salt
- 7 grams active dry yeast
- 300 ml warm water
- 50 ml olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon sugar
- 2 tablespoons coarse sea salt for topping
Instructions
- Dough Mixing: In a large bowl, mix the bread flour, salt, sugar, and yeast. Gradually add the warm water and olive oil while mixing at a low speed until the dough begins to form.
- Kneading: Increase to medium speed and knead the dough for about 7-8 minutes until it is smooth and elastic.
- Garlic and Rosemary Infusion: Fold the minced garlic and chopped rosemary into the dough until evenly distributed.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shaping: Punch down the risen dough and shape it into a loaf. Place it on a parchment-lined baking sheet.
- Second Rise: Cover the loaf with a cloth and let it rise again for 30 minutes.
- Baking: Preheat the oven to 220°C (428°F). Brush the top of the dough with olive oil and sprinkle coarse sea salt over it. Bake for 25-30 minutes or until the crust is golden brown.
- Cooling: Allow the bread to cool on a wire rack before slicing.
Notes
- Ensure your yeast is fresh for the best rise.
- Use a kitchen scale for accurate ingredient measurements, crucial for bread recipes.
- Allow the dough to fully rise during both fermentations to develop the flavors and textures.
- Preheat your oven with a baking stone or tray inside to get a crispier crust.
- Experiment with different toppings like olives or sun-dried tomatoes for extra flavor.