Roasted Garlic Bread Recipe

Directions 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 425degrees for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside. In a large 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. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. of edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. Coat a baking sheet with 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. Bake at 375degrees for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter. Yield: 2 loaves (10 slices each). Originally published as Roasted Garlic Bread in Light & Tasty October/November 2004, p16