Roasted Garlic Kale Bread

Ingredients

• 1 head garlic
• 2 tablespoons olive oil, divided
• 3 cups kale, stemmed and chopped
• 3 1/4 cups bread flour
• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 cup warm water (110°F)
• 1/4 cup grated parmesan cheese
• 1 tablespoon melted butter, for brushing
• 1/2 teaspoon black pepper

Method

1. 1

   Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with 1/2 tablespoon olive oil, wrap in foil, and roast until soft and golden, about 40 minutes.

   40:00 · Roast garlic
2. 2

   Let the roasted garlic cool slightly, then squeeze the cloves from their skins into a small bowl and mash with a fork.

3. 3

   Heat the remaining 1 1/2 tablespoons olive oil in a 9-inch skillet over medium heat. Add the kale and sauté until wilted and tender, about 4 minutes. Remove from heat and let cool.

   4:00 · Sauté kale
4. 4

   In a large bowl, whisk together the bread flour, sugar, yeast, and salt.

5. 5

   Add the warm water, mashed roasted garlic, and sautéed kale to the dry ingredients. Mix until a shaggy dough forms.

6. 6

   Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 minutes, working in the parmesan cheese and black pepper during kneading.

   8:00 · Knead dough
7. 7

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

8. 8

   Punch down the dough and shape it into a loaf. Place in a greased 9x5-inch loaf pan, cover loosely, and let rise again until puffed above the rim, about 45 minutes.

9. 9

   Preheat the oven to 375°F while the dough finishes its second rise.

10. 10

    Brush the top of the loaf with melted butter and bake until deep golden brown and the internal temperature reaches 190°F, about 35 minutes.

    35:00 · Bake loaf
11. 11

    Remove the loaf from the pan and cool on a wire rack at least 20 minutes before slicing.

    20:00 · Cool before slicing