Wegmans Garlic Tuscan Bread Recipe
Wegmans Garlic Tuscan Bread Recipe blends simple ingredients like yeast, garlic, and flour into a flavorful loaf ideal for soups or sandwiches.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Clean kitchen towel or plastic wrap
- Baking sheet or bread stone
- Parchment paper
- Sharp knife or bread lame
- Small skillet (for garlic preparation)
- Cooling rack
Ingredients
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- 3 tablespoons olive oil
- 5 cloves garlic finely minced or lightly roasted
- 1 teaspoon dried Italian herbs optional but lovely
- Extra flour for dusting
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- 3 tablespoons olive oil
- 5 cloves garlic finely minced or lightly roasted
- 1 teaspoon dried Italian herbs optional but lovely
- Extra flour for dusting
Instructions
Activate the yeast
- In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until slightly foamy. This step always feels like waking the dough up — a quiet beginning before the real work starts.
Prepare the garlic
- Heat olive oil in a small skillet and gently cook the minced garlic until fragrant and just golden. Don’t rush this part. The aroma is worth savoring. Allow it to cool slightly before adding it to the dough mixture.
Mix the dough
- Add flour, salt, herbs, and the garlic-oil mixture into the yeast bowl. Stir with a wooden spoon until a soft dough forms. It will look shaggy at first — that’s perfectly normal.
Knead with care
- Turn the dough onto a floured surface and knead for about 8–10 minutes. Use the heel of your hand, push forward, fold, and repeat. I find this step calming, almost meditative. The dough gradually becomes smooth and elastic.
First rise
- Place the dough back into a lightly oiled bowl, cover, and let rise for about an hour or until doubled in size. I usually set it near a sunny window or a warm corner of the kitchen.
Shape the loaf
- Punch down gently and shape into an oval or round loaf. Place on parchment-lined baking sheet. Score the top lightly with a knife.
- Second rise
- Cover again and let it rest for another 30 minutes. This gives the bread structure and softness.
Bake
- Preheat oven to 220°C (425°F). Bake for 20–25 minutes until the crust turns golden and sounds hollow when tapped.
Cool before slicing
- Let it cool on a rack. I know it’s tempting, but slicing too early releases steam and affects texture. Waiting builds anticipation anyw