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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
  • Total Time
    Prep: 1-1/2 hours + rising Bake: 25 min.
  • Makes
    3 loaves (12 slices each.)


  • 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


  • 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 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.
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Average Rating:
  • Flo
    Mar 7, 2020

    I bake but not a bread maker and I've only attempted several yeast breads with one or two successes. I studied types of yeast- there was only instant available in store. The process including squeezing out the garlic cloves was fun and satisfying. Being inexperienced I set the rise timer to 30. Holy Cow! The bread edged over my huge baking pan and the braid was harder to see. I took a chance, cooked till golden and it's absolutely delicious with lovely stretchy cotton candyish texture. We love it. It's as good as the great bread at fave country store! Next time i'll watch that dough. My husband and I ate too much of course!

  • Stephanie
    Dec 24, 2018

    Great flavor, but 30 minutes to raise and 30 minutes to bake was not nearly enough.

  • Debbie
    Dec 27, 2017

    People RAVE about this every time I make it! it is the best garlic bread and it's the only one I am allowed to make!!

  • ABiggie
    Jul 4, 2015

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

  • srperry
    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!

  • sandyoceans
    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.

  • porkchop31094
    Nov 16, 2012

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

  • kshea
    Jan 4, 2010

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

  • Rynella
    May 12, 2009

    No comment left

  • ediger
    Jul 18, 2008

    No comment left