Rosemary Garlic Braid Or Bread Recipe

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

Servings: persons

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

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.

918

kcal

Calories

Fat

142

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 12 ingredients. The key ingredients include: 4 large garlic cloves, 1 teaspoon olive oil, 1/8 cup fresh rosemary, minced (or 2 tsp dried, crushed), 1 tablespoon chicken broth, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rosemary Garlic Braid Or Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions