Rosemary Garlic Braid Recipes
ROSEMARY GARLIC BRAID
This moist savory bread pairs nicely with a variety of main dishes. It's great with soup...and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my garden. -Cori Oakley, Traverse City, Michigan
Provided by Taste of Home
Time 1h55m
Yield 3 loaves (12 slices each.).
Number Of Ingredients 13
Steps:
- 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. , Cover and bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash., 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 120°-130°. Add to dry ingredients; beat just until moistened. , 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, 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 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° 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.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 320mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ROSEMARY GARLIC BRAID OR BREAD
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!
Provided by kstrating
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Remove outer papery skin from garlic (do not peel or separate cloves).
- Cut top off garlic heads, leaving root end intact.
- Brush with oil; sprinkle with rosemary.
- Cover and bake at 425' for 30 - 35 minutes or until softened.
- Cool for 10 minutes, squeeze softened garlic into bowl.
- Add broth, lightly mash.
- In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt.
- Heat milk, water & 1/4 C butter to 120 - 130 degrees (in sauce pan or CAREFULLY in the microwave).
- Add to dry ingredients; beat just until moistened.
- Beat in garlic past until smooth.
- Stir in remaining flour to form a soft dough, and knead 10 minutes.
- Cover with damp towel and let rise until double in size.
- Punch dough down, turn onto lightly floured surface; divide in two.
- Divide each portion into 3 pieces; shape each into an 15-inch rope.
- 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).
- Repeat with remaining dough.
- Cover and let rise in a warm place until doubled (about 30 minutes).
- Bake at 350' 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.
- Prep time includes rising time.
Nutrition Facts : Calories 1587.7, Fat 54.9, SaturatedFat 32.1, Cholesterol 134.8, Sodium 2229.6, Carbohydrate 238.3, Fiber 9.3, Sugar 25.8, Protein 34.3
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