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Rosemary Garlic Braid

 Rosemary Garlic Braid
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
36 ServingsPrep: 1-1/2 hours + rising Bake: 25 min.

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 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

Directions

  • 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.
  • 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.
  • In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a

2 of 2

Rosemary Garlic Braid (continued)

Directions (continued)

  • large saucepan, heat the milk, water and 1/2 cup butter to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened.
  • 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
  • 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.
  • 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.).
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.