Here is your recipe! Sure sounds good!!
Rosemary Garlic Braid
5 whole garlic bulbs
2 tsp olive oil
1/4 minced fesh rosemary *or* 4 tsp dried rosemary, crushed
1 Tblsp. chicken broth
9 to 9-1/2 cups bread flour
1/2 cup sugar
3 pkgs. (1/4 oz. each) quick-rise yeast
3 tsp salt
1-1/2 cups milk
1 cup water
3/4 cup butter, divided
1 egg
1-1/2 tsp garlic salt
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 at 425 for 30-35 minutes or until softened. Cool for 10 minutes; sqeeze soft garlic into a bowl. Add broth;lightly mash.
In a large mixing bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat 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 dough 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.
Turn onto a lightly floured surface; divide in thirds. Divide each portion into three pieces; shape each into a 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.
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 pan to wire racks to cool. Yield: 3 loaves
Let me know how they turn out! Yum!