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Rosemary Garlic Braid or Bread

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“Moist savory bread pairs nicely with any main dish. This was so good, I decided to try making it as a loaf, for sandwiches, rather than braiding it. Oh, so good!”
READY IN:
2hrs 30mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove outer papery skin from garlic (do not peel or separate cloves).
  2. Cut top off garlic heads, leaving root end intact.
  3. Brush with oil; sprinkle with rosemary.
  4. Cover and bake at 425' for 30 - 35 minutes or until softened.
  5. Cool for 10 minutes, squeeze softened garlic into bowl.
  6. Add broth, lightly mash.
  7. In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt.
  8. Heat milk, water & 1/4 C butter to 120 - 130 degrees (in sauce pan or CAREFULLY in the microwave).
  9. Add to dry ingredients; beat just until moistened.
  10. Beat in garlic past until smooth.
  11. Stir in remaining flour to form a soft dough, and knead 10 minutes.
  12. Cover with damp towel and let rise until double in size.
  13. Punch dough down, turn onto lightly floured surface; divide in two.
  14. Divide each portion into 3 pieces; shape each into an 15-inch rope.
  15. 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).
  16. Repeat with remaining dough.
  17. Cover and let rise in a warm place until doubled (about 30 minutes).
  18. Bake at 350' for 15 minutes.
  19. Melt remaining butter; add garlic salt. Brush over bread.
  20. Bake 10 - 15 minutes longer or until golden brown.
  21. Remove from pans to wire racks to cool.
  22. Prep time includes rising time.

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