ROSEMARY GARLIC BRAID OR BREAD

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.