Roasted Garlic-Rosemary Bread

1. 1

   Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon water. Fold foil to seal.

2. 2

   Bake at 350u00b0 for 45 to 50 minutes or until garlic is tender. Reduce oven temperature to 200u00b0. Remove garlic from oven, and let cool. Squeeze pulp from garlic cloves into a small bowl, and mash with a fork until smooth. Stir in lemon rind, lemon juice, and next 3 ingredients.

3. 3

   Roll dough into a 12-inch square on a lightly floured surface. Spread garlic mixture over dough; roll up, jellyroll fashion. Place dough roll on a parchment paper-lined baking sheet; bring ends together forming a ring, and pinch ends to seal. Cut 1-inch slits along top of dough. Turn oven off; place dough ring in oven. Let rise 1 1/2 to 2 hours or until doubled in bulk. Remove from oven; brush dough with egg, and sprinkle with kosher salt. Increase oven temperature to 375u00b0. Using a water bottle, spray each interior wall of oven 2 to 3 times before closing oven door. (Do not spray dough).

4. 4

   Bake at 375u00b0 for 18 to 20 minutes or until golden.

* Per serving · 4 servings · Values may vary.