Rosemary Garlic Braid Or Bread - cooking recipe

Ingredients

4 large garlic cloves
1 teaspoon olive oil
1/8 cup fresh rosemary, minced (or 2 tsp dried, crushed)
1 tablespoon chicken broth
4 1/4 cups bread flour
1/4 cup sugar
1 tablespoon active dry yeast
1 1/2 teaspoons salt
3/4 cup milk
1/2 cup water
1/2 cup butter, divided
1 teaspoon garlic salt

Preparation

Remove outer papery skin from garlic (do not peel or separate cloves).
Cut top off garlic heads, leaving root end intact.
Brush with oil; sprinkle with rosemary.
Cover and bake at 425' for 30 - 35 minutes or until softened.
Cool for 10 minutes, squeeze softened garlic into bowl.
Add broth, lightly mash.
In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt.
Heat milk, water & 1/4 C butter to 120 - 130 degrees (in sauce pan or CAREFULLY in the microwave).
Add to dry ingredients; beat just until moistened.
Beat in garlic past until smooth.
Stir in remaining flour to form a soft dough, and knead 10 minutes.
Cover with damp towel and let rise until double in size.
Punch dough down, turn onto lightly floured surface; divide in two.
Divide each portion into 3 pieces; shape each into an 15-inch rope.
Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. (if loaves are preferred, simply shape each half into a 'log' and place each in a greased bread pan).
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 pans to wire racks to cool.
Prep time includes rising time.