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.

Roasted Garlic and Stout Bread on wood platter with roasted garlic bulb and oil bottle
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


  • 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


To make the starter:

  1. 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:

  1. 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:

  1. 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.

  2. 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.

  3. 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.


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.

Nutrition Facts (per serving)

239 Calories
3g Fat
44g Carbs
8g Protein
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.

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