Rosemary Garlic Braid Recipe

Name: Rosemary Garlic Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Cover and bake at 425u00b0 for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.
3
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 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened.
4
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
5
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
6
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.
7
Bake at 350u00b0 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.

1537

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 whole garlic bulbs, 2 teaspoons olive oil, 1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed, 1 tablespoon chicken broth, and more.

Yes, Rosemary Garlic Braid falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Garlic Braid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions