The Wegmans Garlic Tuscan Bread Recipe transports you straight to the heart of Italy with just one bite. Known for its soft interior and crisp, garlic-infused crust, this bread is a staple that pairs wonderfully with a plethora of dishes, from hearty pastas to light, fresh salads.
In this recipe, we bring the bakery into your home, allowing you to craft a loaf that rivals the ones found in Wegmans’ esteemed bakery section.
Whether it’s your first time baking bread or you’re a seasoned baker, this guide is designed to help you achieve bakery-quality results in your own kitchen.
Share Personal Experience
The first time I tried making garlic Tuscan bread, inspired by a visit to Wegmans, it felt like a daring culinary adventure.
Initially anxious about getting the flavors and textures right, I was thrilled when the golden crust and soft, fragrant interior turned out perfectly. This bread has since become a family favorite at our dinner table.
Equipment List
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Parchment paper
- Pastry brush
- Oven thermometer
Ingredients List
- 500 grams of bread flour
- 10 grams salt
- 7 grams active dry yeast
- 300 ml warm water
- 50 ml olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon sugar
- 2 tablespoons coarse sea salt for topping
Wegmans Garlic Tuscan Bread Recipe – Step by Step Preparation
Step 1:
Dough Mixing: In a large bowl, mix the bread flour, salt, sugar, and yeast. Gradually add the warm water and olive oil while mixing at a low speed until the dough begins to form.
Step 2:
Kneading: Increase to medium speed and knead the dough for about 7-8 minutes until it is smooth and elastic.
Step 3:
Garlic and Rosemary Infusion: Fold the minced garlic and chopped rosemary into the dough until evenly distributed.
Step 4:
First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5:
Shaping: Punch down the risen dough and shape it into a loaf. Place it on a parchment-lined baking sheet.
Step 6:
Second Rise: Cover the loaf with a cloth and let it rise again for 30 minutes.
Step 7:
Baking: Preheat the oven to 220°C (428°F). Brush the top of the dough with olive oil and sprinkle coarse sea salt over it. Bake for 25-30 minutes or until the crust is golden brown.
Step 9:
Cooling: Allow the bread to cool on a wire rack before slicing.
Tips For Success
- Ensure your yeast is fresh for the best rise.
- Use a kitchen scale for accurate ingredient measurements, crucial for bread recipes.
- Allow the dough to fully rise during both fermentations to develop the flavors and textures.
- Preheat your oven with a baking stone or tray inside to get a crispier crust.
- Experiment with different toppings like olives or sun-dried tomatoes for extra flavor.
Variations
- Cheesy Garlic Bread: Add 1 cup of shredded mozzarella into the dough during the second kneading.
- Herb Bread: Incorporate a mix of dried Italian herbs such as oregano, basil, and thyme for a herby flavor.
- Spicy Garlic Bread: Include a teaspoon of red pepper flakes to the garlic mix for a spicy kick.
- Whole Wheat Tuscan Bread: Substitute half of the bread flour with whole wheat flour for a healthier option.
- Kalamata Olive Bread: Add chopped Kalamata olives into the dough for a Mediterranean twist.
Conclusion
Perfecting the Wegmans Garlic Tuscan Bread Recipe at home is an enriching experience that rewards you with more than just a loaf of bread—it provides a moment of culinary pride that you can literally savor.
Each slice offers a taste of Tuscan tradition, enhanced with the aromatic flair of garlic. Serve this bread as part of a family meal or enjoy it as a satisfying snack.
Whatever the occasion, this bread is sure to bring a touch of Italian elegance to your table. Happy baking, and enjoy the delicious results of your new favorite recipe!
FAQs
How should I store leftover Wegmans Garlic Tuscan Bread to keep it fresh?
To maintain the freshness of your Wegmans Garlic Tuscan Bread, wrap it in aluminum foil or place it in an airtight container and store it at room temperature. It’s best enjoyed within 2-3 days.
For longer storage, you can freeze the bread by wrapping it securely in foil and then placing it in a freezer bag.
To reheat, thaw if frozen, then warm it in the oven at 350°F for about 10 minutes or until heated through.
How can I tell if my dough has risen enough?
A simple way to check if your dough has risen enough during the first rise is to use the finger dent test. Gently press your finger about half an inch into the dough.
If the indentation remains, the dough has risen enough and is ready to be shaped. If the dough springs back quickly, it needs more time to rise.
What are some common mistakes to avoid when making this bread?
Some common mistakes to avoid include over-kneading the dough, which can make the bread tough, and not allowing the bread to rise properly, which affects its texture and flavor.
Also, be sure not to over-bake the bread; keep an eye on it during the final minutes of baking to ensure it doesn’t get too hard or dry.
Wegmans Garlic Tuscan Bread Recipe
Equipment
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Parchment paper
- Pastry brush
- Oven thermometer
Ingredients
- 500 grams of bread flour
- 10 grams salt
- 7 grams active dry yeast
- 300 ml warm water
- 50 ml olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon sugar
- 2 tablespoons coarse sea salt for topping
Instructions
- Dough Mixing: In a large bowl, mix the bread flour, salt, sugar, and yeast. Gradually add the warm water and olive oil while mixing at a low speed until the dough begins to form.
- Kneading: Increase to medium speed and knead the dough for about 7-8 minutes until it is smooth and elastic.
- Garlic and Rosemary Infusion: Fold the minced garlic and chopped rosemary into the dough until evenly distributed.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shaping: Punch down the risen dough and shape it into a loaf. Place it on a parchment-lined baking sheet.
- Second Rise: Cover the loaf with a cloth and let it rise again for 30 minutes.
- Baking: Preheat the oven to 220°C (428°F). Brush the top of the dough with olive oil and sprinkle coarse sea salt over it. Bake for 25-30 minutes or until the crust is golden brown.
- Cooling: Allow the bread to cool on a wire rack before slicing.
Notes
- Ensure your yeast is fresh for the best rise.
- Use a kitchen scale for accurate ingredient measurements, crucial for bread recipes.
- Allow the dough to fully rise during both fermentations to develop the flavors and textures.
- Preheat your oven with a baking stone or tray inside to get a crispier crust.
- Experiment with different toppings like olives or sun-dried tomatoes for extra flavor.
