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Rosemary Garlic Braid Recipe
Rosemary Garlic Braid Recipe photo by Taste of Home

Rosemary Garlic Braid Recipe

Read Reviews (4)
5 4
Publisher Photo
This moist savory bread pairs nicely with a variety of main dishes. It's great with soup...and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my garden. -Cori Oakley, Traverse City, Michigan
TOTAL TIME: Prep: 1-1/2 hours + rising Bake: 25 min.
MAKES:36 servings
TOTAL TIME: Prep: 1-1/2 hours + rising Bake: 25 min.
MAKES: 36 servings

Ingredients

  • 5 whole garlic bulbs
  • 2 teaspoons olive oil
  • 1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed
  • 1 tablespoon chicken broth
  • 9 to 9-1/2 cups King Arthur Unbleached Bread Flour
  • 1/2 cup sugar
  • 3 packages (1/4 ounce each) quick-rise yeast
  • 3 teaspoons salt
  • 1-1/2 cups milk
  • 1 cup water
  • 3/4 cup butter, divided
  • 1 egg
  • 1-1/2 teaspoons garlic salt

Nutritional Facts

1 serving (1 slice) equals 164 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 320 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary.
  2. Cover and bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.
  3. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat the milk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened.
  4. Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes
  5. Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.
  6. 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. Yield: 3 loaves (12 slices each.).
Originally published as Rosemary Garlic Braid in Taste of Home December/January 2002, p29

Nutritional Facts

1 serving (1 slice) equals 164 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 320 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Rosemary Garlic Braid(4)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 14, 2014

Great recipe. My brother gave me Rosemary, which he had grown. I wasn't sure how to use it. I researched different sites & came across your site. This bread was wonderful! Family & friends enjoyed it. Thank you Taste of Home.

MY REVIEW
Reviewed Nov. 27, 2013

Amazingly delicious!! This bread is wonderful. The only thing is you have to have a big mixer (not 5 qt) or incorporate the flour my hand. Either way it is worth it!

MY REVIEW
Reviewed Nov. 16, 2012

Wonderful! I've been making this bread for 7 years and it ALWAYS gets compliments!

MY REVIEW
Reviewed Jan. 4, 2010

Wonderful braid. I don't use quite as much garlic and it is still loved by my family.

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