Salted Rosemary Garlic Braid

[Guest guest]

Thanks for all the recipes everyone's been posting lately! I am going

to do a whole menu next week with the Southern vegetarian recipes -

they look really fun.

 

I thought I'd post my Italian Christmas eve menu for everyone - it

has stayed the same for a few years in deference to my husband who

gets sick of always trying new recipes and likes to have the same

things over and over again. The only thing I haven't decided on is

dessert although it will be chocolate.

 

Our traditional menu includes Salted Rosemary Garlic Braid (my own

recipe from my Christmas cookbook), Lasagne al Pesto from Bon Appetit

(absolutely killer recipe), Torquato's Roast Leeks (If you've never

roasted leeks by all means try it!), and Marinated Artichoke and

Chickpea Salad (really nice and colorful). Everything can be

assembled in advance which is nice also. I'll post each recipe

individually.

 

 

* Exported from MasterCook II *

 

Salted Rosemary Garlic Braid

 

Recipe By : Nanette Blanchard/'Tis the Season: A Vegetarian

Christmas

Serving Size : 1 Preparation Time :0:00

Categories : Breads Christmas

Herbs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon active dry yeast

1/4 cup warm water, about 110 degrees

1 tablespoon honey

1/8 teaspoon plus 1 tablespoon salt, divided

5 cloves garlic -- minced

2 tablespoons minced fresh rosemary

1 tablespoon olive oil

1 3/4 cups lukewarm water

4 cups unbleached flour

 

In the bowl of an electric mixer, dissolve the yeast in 1/4 cup warm

water for 10 minutes. Add the honey, 1/8 teaspoon salt, garlic,

rosemary, oil, and 1 3/4 cups lukewarm water. Mix with the beater

blade of the mixer. Add the flour, 1 cup at a time. When the dough

becomes thick, switch to the dough hook. Continue adding flour until

the dough leaves the side of the bowl. Knead for 10 minutes or until

the dough is smooth and satiny.

 

Place the dough in an oiled bowl. Rotate the dough so that the

entire surface is coated with oil. Cover with plastic wrap and let

rise for 1 1/2 hours or until doubled.

 

Punch down the dough and divide into 3 equal pieces. Rolll each piece

out to a 12-inch length. Starting in the center, braid the loaf,

tucking the pieces in at each end. Place on an ungreased baking

sheet and cover with plastic wrap. Let rise for 45 minutes or until

almost doubled. Preheat the oven to 400 degrees.

 

Sprinkle 1 tablespoon of the salt evenly over the braid. Bake for 30

to 40 minutes or until golden brown. Let cool on a rack.

 

Makes 1 large braid, from the Lively Tree-Trimming Appetizer Party

chapter in 'Tis the Season: A Vegetarian Christmas Cookbook (Simon &

Schuster, 1995) by Nanette Blanchard

 

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NOTES : This is one of my favorite breads. Using a minimal amount of

salt in the dough and sprinkling salt on the crust is a wonderful

surprise. Please experiment with different types of salt until you

find one you like; you'll be surprised at the differences. I use a

sea salt bought in bulk at my health food store; coarse kosher salt

is also available at many supermarkets. Fresh rosemary is necessary

to give this bread its wonderful aroma.