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1
Remove outer papery skin from garlic (do not peel or separate cloves).
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2
Cut top off garlic heads, leaving root end intact.
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3
Brush with oil; sprinkle with rosemary.
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4
Cover and bake at 425' for 30 - 35 minutes or until softened.
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5
Cool for 10 minutes, squeeze softened garlic into bowl.
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6
Add broth, lightly mash.
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7
In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt.
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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.
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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.
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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).
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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.
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20
Bake 10 - 15 minutes longer or until golden brown.
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21
Remove from pans to wire racks to cool.
