Rosemary Garlic Braid or Bread

Recipe by kstrating
READY IN: 2hrs 30mins
YIELD: 2 loaves




  • Remove outer papery skin from garlic (do not peel or separate cloves).
  • Cut top off garlic heads, leaving root end intact.
  • Brush with oil; sprinkle with rosemary.
  • Cover and bake at 425' for 30 - 35 minutes or until softened.
  • Cool for 10 minutes, squeeze softened garlic into bowl.
  • Add broth, lightly mash.
  • In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt.
  • Heat milk, water & 1/4 C butter to 120 - 130 degrees (in sauce pan or CAREFULLY in the microwave).
  • Add to dry ingredients; beat just until moistened.
  • Beat in garlic past until smooth.
  • Stir in remaining flour to form a soft dough, and knead 10 minutes.
  • Cover with damp towel and let rise until double in size.
  • Punch dough down, turn onto lightly floured surface; divide in two.
  • Divide each portion into 3 pieces; shape each into an 15-inch rope.
  • Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. (if loaves are preferred, simply shape each half into a 'log' and place each in a greased bread pan).
  • Repeat with remaining dough.
  • Cover and let rise in a warm place until doubled (about 30 minutes).
  • Bake at 350' for 15 minutes.
  • Melt remaining butter; add garlic salt. Brush over bread.
  • Bake 10 - 15 minutes longer or until golden brown.
  • Remove from pans to wire racks to cool.
  • Prep time includes rising time.