Recipes and Cooking Roasted Garlic and Stout Bread Keep an extra bottle of your favorite dark beer handy for this decadent bread machine recipe. The roasted garlic adds a nice tangy finish to every bite. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 28, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Stand Time: 12 hrs Hands On Time: 25 mins Rise Time: 30 mins Bake Time: 20 mins Cool Time: 30 mins Total Time: 13 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup stout or other dark beer ½ cup bread flour (60 g) 2 teaspoon instant (bread machine) yeast 1 teaspoon packed brown sugar 1 bulb garlic ½ teaspoon olive oil 1 ½ cup bread flour (180 g) 1 cup whole wheat flour (120 g) 2 tablespoon packed brown sugar 1 tablespoon shortening ¾ teaspoon salt Yellow cornmeal Directions To make the starter: In a medium bowl stir together the beer, the 1/2 cup bread flour, the yeast, and the 1 teaspoon brown sugar. Cover with plastic wrap. Let stand at room temperature (70° F to 80° F) 12 to 24 hours, stirring 2 or 3 times. To roast garlic: Preheat oven to 425°F. Peel away the dry outer layers of skin from the bulb of garlic, leaving skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving bulb intact but exposing the individual cloves. Place the garlic bulb, cut side up, in a custard cup. Drizzle with 1/2 teaspoon olive oil. Cover cup with foil and roast 25 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out the garlic paste from individual cloves and place in a small bowl. Mash with a fork. Measure 1 tablespoon roasted garlic (chill the remaining for another use.) Cover and chill until ready to use. To finish the bread: Add the starter mixture, 1 tablespoon roasted garlic and the next 5 ingredients (through salt) to a 1 1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover; let rest 10 minutes. On a lightly floured surface shape the dough into a ball. Place on a lightly greased or parchment-lined baking sheet sprinkled with cornmeal. Flatten slightly into a 7-inch round loaf. Using a sharp knife, make several cuts 1/4 inch deep across the top of loaf. Cover and let rise in a warm place 30 to 40 minutes or until nearly double. Bake in a 400°F oven 20 to 25 minutes or until bread sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack. Tips To get the ring pattern and beehive shape of the bread in the picture, use a coiled wooden dough-rising basket, available in bakers' catalogs. Rate it Print Nutrition Facts (per serving) 239 Calories 3g Fat 44g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 239 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Sodium 223mg 10% Total Carbohydrate 44g 16% Total Sugars 4g Protein 8g Vitamin C 1.4mg 7% Calcium 23mg 2% Iron 2mg 11% Potassium 124mg 3% Folate, total 93.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.