~Serving tip: This bread goes well in the summer on the grill! I grill a 3oz steak (bigger for my hubby!) and butter the bread with a LIGHT butter or margarine. When the steak is almost done on the grill I put the bread on butter side down until it is just toasted. (Watch it carefully!) I serve the steak and bread with a toss salad and some Crystal Light lemonade. It is amazing and fits right in with my Weight Watchers Diet!!!
2 whole garlic bulbs
1 t olive oil
1 1/2 t dried rosemary, crushed
1 T chicken broth
6-6 1/2 c bread flour
1/3 c sugar
2 T (or pkgs) yeast
2 t salt
1 c milk
2/3 c water
1/2 c butter divided
1 egg
garlic salt
Remove papery outer skin from garlic (do not peel or separate cloves!) Cut the top off the garlic heads, leaving the root end intact. Place cut side up in a small baking dish. Brush with the 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.
*Note: I was very hesitant to try this recipe because I thought that baking whole garlic bulbs would stink my house to high heaven! Fortunately, I braved it, and was surprised to find that it doesn't seem to smell a whole lot at all! How exciting!!! Also, I usually do 6 garlic bulbs at a time and then freeze 2 containers worth and use one. It doesn't take much freezer space, but that way I don't have to do this first step EVERY time I want to make this bread!
Combine 2 cups flower, sugar, yeast and salt. In a saucepan, heat milk, water and 1/3 cup butter to 120 or 130 degrees. Add dry ingredients and mix until just moistened. Beat in egg and garlic paste until smooth. Stir in enough remaining flour to make a soft dough (it will be somewhat sticky). Knead for 6-8 minutes. Cover and let rest for 10 minutes.
Divide dough into half. Divide each half into 3 balls. Make each ball into a "rope". Place three ropes on a greased baking sheet and braid. Pinch ends together and tuck under. Cover and let raise until doubled.
Bake at 350 for 15 minutes. Melt remaining butter and mix in desired amount of garlic salt (I do about a teaspoon) and brush over the bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire rack to cool.
If you are wanting to grill this bread sometimes it works better to just make it into a round loaf (like on a pizza stone) and cut it in half. Butter the flat side and grill it butter-side-down.
