Roasted Garlic Bread

Time for fall soups and what goes better with soup than fresh bread (except maybe toasted cheese made with fresh bread).  This bread has a great flavor (and nice kick, if you like peppers).

1 cup warm water
2 1/2 tsp active dry yeast
1 stick butter, melted
1 tsp dried red chili flakes (optional)
1/2 head garlic, roasted
4 ounces wheat flour
16 ounces bread flour
1/2 tsp black pepper


Bloom yeast in warm water, set aside.

Melt butter in a small saucepan.  When melted, stir in garlic, chili flakes and pepper.

Grease a large bowl and set aside.

Place flours in the bowl of a stand mixer fitted with a bread hook.  Add yeast and butter.  Stir on low for about 12 minutes until dough ball cleans the side of the bowl and does not stick to the bottom.  Dough should be relatively smooth.

Put dough into greased bowl.  Cover with a towel and let rise until double (about 1 hour).

While rising, place a large dutch oven with lid in the oven and preheat to 450 degrees.  When bread is doubled, place on a lightly floured surface and knead for about two minutes.  Shape into a ball, wrap loosely with a towel and allow to rise for 30 minutes.

Carefully remove dutch oven from oven.  Place dough in pot. 

Cover tightly and return to the oven.  Bake for 30 minutes.  Remove lid, continue to bake until golden brown.

Remove from dutch oven to cooling rack and cool completely before slicing.