Rosemary Garlic Bread
ready in: 2-5 hrs
serves/makes: 3 loaves
recipe id: 26156
5 whole garlic bulbs
2 teaspoons olive oil
1/4 cup minced fresh rosemary
1 tablespoon chicken broth
9 1/2 cups bread flour
1/2 cup sugar
3 packages quick-rise yeast
3 teaspoons salt
1 1/2 cup milk
1 cup water
3/4 cup butter, divided
1 1/2 teaspoon garlic salt
Heat oven to 425 degrees F.
Remove papery outer skin from garlic, but 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. Cover and bake for 30 to 35 minutes, or until softened. Cool for 10 minutes. Squeeze softened garlic into a bowl. Add broth; lightly mash.
Lower oven temperature to 350 degrees F.
In a large mixing bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and 1/2 cup butter to 120 to 130 degrees F. Add to dry ingredients; beat just until moistened. Beat in egg and garlic paste until smooth. Stir in enough of the remaining 6 1/2 cups flour to form a soft, but still sticky, dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Cover and let rest for 10 minutes.
Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into 3 pieces, again. Shape all 9 pieces into 18-inch ropes. 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.
Bake at 350 degrees F for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10 to 15 minutes longer or until golden brown. Remove from pans to wire racks to cool.
nutritionNutritional data has not been calculated yet.
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