Garlic and rosemary braided bread

Garlic and rosemary braided bread

Total: 3 hr 5 Min. | Active: 40 Min.
Nutritional value / 100 g: 351 kcal
, Fat: 16 g
, Carbohydrate: 42 g
, Protein: 8 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g zopf flour
¾ tbsp salt
½ cube yeast (approx. 20 g, crumbled
2 tbsp rosemary, finely chopped
¾ tsp garlic powder
3 dl milk
1 tbsp liquid honey
100 g butter, cut into pieces

To glaze

50 g butter
2 garlic cloves, squeezed
1 tbsp rosemary, finely chopped
2 pinches sea salt
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How it's done

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Mix the flour and salt in a bowl. Add the yeast, rosemary and garlic. Add the milk, honey and butter, mix in, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To braid the dough

Divide the dough into eighths, shape each piece into a roll approx. 50 cm long. Place 4 strands next to each other, place the other strands in a cross on top. Take two strands at a time and braid once to create a lattice pattern in the middle. Move the bottom strands to the left and the other strands to the right over the top, place on a baking tray lined with baking paper, fold the ends underneath the pattern. Leave the bread to rise for approx. 15 mins.

To glaze

Place the butter, garlic and rosemary in a pan, melt. Glaze the bread with half of the mixture, season with salt.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Glaze the bread with the remainder of the butter, bake for a further 15 mins. Remove from the oven, leave to cool on a rack.

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