Ingredients
5 whole garlic bulbs2 teaspoons olive oil1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed1 tablespoon chicken broth9 to 9-1/2 cups bread flour, divided1/2 cup sugar3 packages (1/4 ounce each) quick-rise yeast3 teaspoons salt1-1/2 cups 2% milk1 cup water3/4 cup butter, divided1 large egg, room temperature1-1/2 teaspoons garlic salt
Preparation
Preheat oven to 425°. 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.
Cover and bake until softened, 30-35 minutes. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.
In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large 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, 6-8 minutes. Cover and let rest for 10 minutes.
Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into 3 pieces; shape each into an 18-in. rope. Place 3 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. Preheat oven to 350°.
Bake 15 minutes. Melt remaining 1/4 cup butter; add garlic salt; brush over bread. Bake until golden brown, 10-15 minutes longer. Remove from pans to wire racks to cool.
