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Rosemary Garlic Braid


5 whole garlic bulbs
1 Tbsp. olive oil

4 tsp. dried rosemary
6-7 ½ cups bread flour

½ cup sugar
3 packages active dry yeast

1 Tbsp salt
1 ½ cups milk, warm

1 cup water, warm
½ cup butter, melted

1 egg, beaten


1 ½ tsp. garlic salt

¼ cup butter, melted

Remove papery outer skin from garlic, do not peel off 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.

In a large mixing bowl, combine 4 cups flour, sugar, yeast and salt. Combine the milk, water,
baked garlic pulp, butter, and egg. Add to the dry ingredients and mix well. Add enough of the
remaining flour to make dough easy to handle. Using only as much of the remaining flour as
needed, turn dough onto lightly floured surface and knead till dough is soft, smooth, and elastic,
about 10 minutes.

Shape dough into a ball and place in a greased bowl, turning once to coat the top surface.
Cover dough and bowl with a damp cloth or a piece of plastic warp and let rise in a warm
place until doubled in size about 1-hour.

When dough is double in size, punch down and divide into three portions. Divide each portion
into three pieces; shape each into an 18 inch rope. Place 3 ropes on a greased baking sheet and
braid; pinch ends to seal and tuck ends under. Repeat with remaining dough. Cover, let rise in
warm place until doubled, about 30 minutes.

Wash: Mix melted butter and garlic salt together. Set aside. Bake at 350oF for 15 minutes. Brush
loafs with butter wash. Bake 10-15 minutes longer or until golden brown and sounds hollow when
tapped. Remove from pans to wire racks to cool.

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