Rosemary Garlic Braid or Bread
"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!"
photo by Ooguley B.
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Yields:
-
2 loaves
ingredients
- 4 large garlic cloves
- 1 teaspoon olive oil
- 1⁄8 cup fresh rosemary, minced (or 2 tsp dried, crushed)
- 1 tablespoon chicken broth
- 4 1⁄4 cups bread flour
- 1⁄4 cup sugar
- 1 tablespoon active dry yeast
- 1 1⁄2 teaspoons salt
- 3⁄4 cup milk
- 1⁄2 cup water
- 1⁄2 cup butter, divided
- 1 teaspoon garlic salt
directions
- 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.
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Reviews
-
This turned out excellent! It was my first time roasting garlic and I overdid it which left me with hardly any, so I substituted the bulk with pre-minced garlic from a jar. Also I didn't use chicken broth since I didn't have any on hand. I used olive oil place of that. I made it in a braid shape and it made 2 very soft and savory loaves. Thanks for posting! This is a keeper.
RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !
