Best Rosemary Garlic Braid Or Bread Recipes

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GARLIC-HERB BRAID



Garlic-Herb Braid image

Savory flavors of rosemary, dill, garlic and basil blend beautifully in this homey loaf that goes with almost any main dish. Get ready for oohs and aahs when you bring this tender and impressive braid to the table! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 large egg, room temperature
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

ROSEMARY GARLIC BRAID OR BREAD



Rosemary Garlic Braid or Bread image

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

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

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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