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

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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


  • 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 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

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


  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

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Reviewed Jul. 4, 2015

"Super delicious! I use ground rosemary when I can find it."

Reviewed Apr. 21, 2015

"It's not in the oven yet and this is my first time making bread from scratch (I'm 21) so if it's bad I can only blame myself haha! It was so fun to make and such easy instructions. I'll be making this a lot more in the future!"

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."

Reviewed Nov. 16, 2012

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

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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