“This has a great roasted flavour and tastes even better when dipped into some tomato sauce. I got this from Taste of Home.”
READY IN:
2hrs 50mins
SERVES:
20
YIELD:
2 loaves
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside.
  2. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, salt, and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let the dough rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram, and rosemary to the reserved roasted garlic. Mash with the back of a spoon to form a paste.
  4. Punch dough down. Turn into a lightly floured surface; divide in half. Roll each portion into a 10" x 8" rectangle. Spread each with half the garlic mixture to within 1/2" of edges. Sprinkle each with 1 tablespoon Parmesan cheese. roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
  5. Coat a baking sheet with nonstick cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. cover and let rise until doubled, about 30 minutes.
  6. Bake at 375°F for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.

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