Rosemary Garlic Braid or Bread
Elevate your bread-baking game with this irresistible Rosemary Garlic Braid, a show-stopping loaf that combines rustic charm with bold flavors. Infused with the earthy aroma of fresh rosemary and the rich, savory punch of roasted garlic, this braided bread is as beautiful to look at as it is delicious to eat. The soft, fluffy interior contrasts perfectly with its golden, egg-washed crust, and an optional sprinkling of Parmesan cheese adds a cheesy, umami-packed finish. Perfect for dinner parties, holiday tables, or simply as an artisanal snack, this bread is surprisingly simple to make. With its visually stunning braided shape and tantalizing aroma, this recipe brings artisanal quality to your home kitchen. Whether paired with soups, stews, or dipped in olive oil, this rosemary garlic bread is sure to impress.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Fresh rosemary (chopped)
- 3 Garlic cloves (roasted and mashed)
- 1 cup Warm water (110°F / 43°C)
- 3 tablespoons Olive oil
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Parmesan cheese (optional, for sprinkling)
Instructions
In a small bowl, whisk together warm water, sugar, and active dry yeast. Allow the mixture to sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, salt, and chopped rosemary. Mix well to distribute the rosemary evenly.
Add the yeast mixture, olive oil, and mashed roasted garlic to the bowl of dry ingredients. Mix until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If it is too sticky, add a small amount of flour, one tablespoon at a time.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, about 18-20 inches in length.
Braid the three ropes of dough together, tucking the ends underneath to secure the braid. Place the braided dough on a parchment-lined baking sheet.
Cover the braided dough with a kitchen towel and let it rise for another 30 minutes.
Preheat your oven to 375°F (190°C).
Brush the braided dough with the beaten egg, ensuring even coverage. If desired, sprinkle Parmesan cheese over the top for extra flavor.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 256 mg | 20% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
