Roasted-Garlic Bread
Source: Gold Medal Flour
Makes one (12-slice) loaf

ROASTED GARLIC:
2 ounces garlic bulbs
2 teaspoons olive oil

BREAD:
1 cup water
1 tablespoon water
1 tablespoon olive oil
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast

ROASTED GARLIC:
Heat oven to 350F.

Carefully peel away paper-like skin from around garlic bulbs, leaving just enough to hold bulb intact. Trim tops of garlic bulbs about 1/2-inch to expose cloves.

Place bulbs, stem ends down, on 12-inch square of aluminum foil. Drizzle each bulb with 2 teaspoons of olive oil. Wrap securely in foil; place in pie plate or shallow baking pan.

Bake 45-50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. Gently squeeze garlic out of cloves.

BREAD:
Mash squeezed and roasted garlic to equal 2-3 tablespoons; set aside.

Place all ingredients except mashed garlic in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do NOT use delay cycles.

Add mashed garlic at the raisin/nut signal or 5-10 minutes before last kneading cycle ends.

Remove baked bread from pan and cool on wire rack.