ROSEMARY GARLIC BRAID
5 whole garlic bulbs
2 teaspoons olive oil
1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 tablespoon chicken broth
9 to 9-1/2 cups bread flour
1/2 cup sugar
3 packages (1/4 ounce each) quick-rise yeast
3 teaspoons salt
1-1/2 cups milk
1 cup water
3/4 cup butter, divided
1-1/2 teaspoons garlic salt
1 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.
2 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.
3 In a large mixing bowl, combine 3 cups flour, sugar, yeast and salt. In a 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.
4 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.
5 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.
Yield: 3 loaves.