Rosemary Garlic Braid

Directions

1. 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. 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. 3
   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.
4. 4
   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
5. 5
   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
6. 6
   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.
7. 7
   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.