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
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, divided
- 1/2 cup sugar
- 3 packages (1/4 ounce each) quick-rise yeast
- 3 teaspoons salt
- 1-1/2 cups 2% milk
- 1 cup water
- 3/4 cup butter, divided
- 1 large egg, room temperature
- 1-1/2 teaspoons garlic salt
Directions
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic heads, leaving root ends intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary.
- Cover and bake until softened, 30-35 minutes. 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 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 (the dough will be sticky). Turn onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
- Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into 3 pieces; shape each into an 18-in. rope. Place 3 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. Preheat oven to 350°.
- Bake for 15 minutes. Melt remaining 1/4 cup butter and add garlic salt; brush over bread. Bake until golden brown, 10-15 minutes longer. Remove from pans to wire racks to cool.
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