Roasted Garlic Crusty Soup Bread Recipe
No knead, easy, roasted garlic crusty soup bread is the best homemade bread! Crusty, crunchy exterior with a soft, chewy, sweet garlic laced interior. The perfect bread for soups, pot roasts, or to make sandwiches.
How to Make the Best Roasted Garlic Crusty Soup Bread
This roasted garlic crusty soup bread is a show-stopper no-knead loaf that’s easier than you might think. The combination of roasted garlic and a no-knead dough technique results in an impressive homemade bread with a crackling crispy exterior and a gloriously soft, chewy interior infused with sweet, mellow roasted garlic.
This bread is perfect for soaking up the last drops of soup or stew, making incredible sandwiches, or simply tearing off chunks to enjoy warm with butter. The long, slow rise develops incredible flavor, and the dutch oven baking method creates that coveted bakery-quality crust. Your kitchen will smell absolutely amazing as this loaf bakes.
Whether you’re a seasoned bread baker or attempting your first homemade loaf, this recipe’s forgiving no-knead method and straightforward steps make it accessible to everyone. Impress your family and friends with this beautiful, delicious homemade bread.
Roasted Garlic Crusty Soup Bread
No knead, easy, roasted garlic crusty soup bread is the best homemade bread! Crusty, crunchy exterior with a soft, chewy, sweet garlic laced interior. The perfect bread for soups, pot roasts, or to make sandwiches.
Ingredients
For the Roasted Garlic
For the Bread
Instructions
Roast the Garlic
- Line a small, oven safe skillet or dish with aluminum foil. Place the garlic, with the top of the head removed in the center. Pour the olive oil over the center and then close the aluminum foil around it to enclose it.
- Roast in a preheated 375°F oven for 20 minutes or until garlic cloves are very soft. Remove from the hot oil and let cool before squeezing each clove of garlic from the skin.
Prepare the Dough
- Combine sugar and 100-110°F water in the bowl of a standing mixer fitted with the dough hook. Mix in yeast and let proof for 5 minutes until foamy.
- In a medium size bowl, mix the kosher salt and flour together. On low speed, add the dry ingredients to the yeast mixture slowly. Immediately after adding all the dry ingredients, add the roasted garlic cloves and mix until the dough starts to pull away from the sides of the bowl.
- Generously sprinkle flour over the top of the dough and flip over in the bowl. Sprinkle flour over the top again and cover with a kitchen towel. Let rise for 1 hour in a warm place.
Shape and Rise
- After the first rise, flour a flat surface and gently tip the dough out of the bowl onto the floured surface. You want to disturb the dough as little as possible to keep all the air bubbles that formed during the rising. Do not punch down the dough.
- Sprinkle the top of the dough with flour and gently fold the four sides of the dough on top itself. Turn over and shape into a loaf. Transfer to a small, floured bowl.
- Cover the bowl with a kitchen towel and let rise in a warm place for 30 minutes. While the dough is rising, preheat the oven to 460°F with a dutch oven (with the lid on) inside.
Bake
- Once the dough has risen and the oven is to temp, very carefully remove the hot dutch oven and the lid. Place a piece of parchment paper onto a flat surface and gently tip the dough out of the mixing bowl - seam side up - onto it.
- Transfer the loaf and the parchment paper into the hot dutch oven. Cover the dutch oven with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake uncovered for 10 to 15 minutes or until crust is a beautiful browned color.
- Use a spatula and oven mitts to transfer the hot bread to a cooling rack. Let cool for about 15 minutes before cutting or tearing into it.
Notes
- Use a dutch oven for the best crispy crust
- The water temperature is crucial—100-110°F is ideal for yeast proofing
- Avoid punching down the dough to preserve the air bubbles that create the perfect texture