Rosemary Garlic Braid or Bread |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 10 |
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Moist savory bread pairs nicely with any main dish. This was so good, I decided to try making it as a loaf, for sandwiches, rather than braiding it. Oh, so good! Ingredients:
4 large garlic cloves |
1 teaspoon olive oil |
1/8 cup fresh rosemary, minced (or 2 tsp dried, crushed) |
1 tablespoon chicken broth |
4 1/4 cups bread flour |
1/4 cup sugar |
1 tablespoon active dry yeast |
1 1/2 teaspoons salt |
3/4 cup milk |
1/2 cup water |
1/2 cup butter, divided |
1 teaspoon garlic salt |
Directions:
1. Remove outer papery skin from garlic (do not peel or separate cloves).
2. Cut top off garlic heads, leaving root end intact.
3. Brush with oil; sprinkle with rosemary.
4. Cover and bake at 425' for 30 - 35 minutes or until softened.
5. Cool for 10 minutes, squeeze softened garlic into bowl.
6. Add broth, lightly mash.
7. In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt.
8. Heat milk, water & 1/4 C butter to 120 - 130 degrees (in sauce pan or CAREFULLY in the microwave).
9. Add to dry ingredients; beat just until moistened.
10. Beat in garlic past until smooth.
11. Stir in remaining flour to form a soft dough, and knead 10 minutes.
12. Cover with damp towel and let rise until double in size.
13. Punch dough down, turn onto lightly floured surface; divide in two.
14. Divide each portion into 3 pieces; shape each into an 15-inch rope.
15. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. (if loaves are preferred, simply shape each half into a 'log' and place each in a greased bread pan).
16. Repeat with remaining dough.
17. Cover and let rise in a warm place until doubled (about 30 minutes).
18. Bake at 350' for 15 minutes.
19. Melt remaining butter; add garlic salt. Brush over bread.
20. Bake 10 - 15 minutes longer or until golden brown.
21. Remove from pans to wire racks to cool.
22. Prep time includes rising time.
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