Braided with roasted garlic paste spread between the layers of dough, this garlic bread can be devoured right out of the oven or served with a bowl of soup.
Crisp crust, super soft interior and swirled with aromatic roasted garlic – this bread pairs absolutely perfectly with soup. And it’s vegan! Take your garlic bread game up a notch with this beautiful roasted garlic braid.
Braided Garlic BreadRachael Hooper
- 350 g 2 4/5 cups, spooned & scraped all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon instant yeast
- 185 g 4/5 cup water, room temperature
- 30 ml 2 Tbsp olive oil
- 1 whole head garlic
- 1 tsp olive oil
- additional oil for brushing
- Whisk together the flour, salt and yeast in a mixing bowl or the bowl of a stand mixer.
- Add the water and mix to a shaggy dough, then add the 30ml (2 Tbsp) olive oil and mix to combine.
- Knead the dough for about 8 minutes until soft and smooth.
- Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and allow to rise until doubled in size. This can take up to three hours, depending on ambient temperature.
Roasted Garlic Paste
- Click the link above for instructions.
- Squeeze the garlic cloves out of their skins into a small bowl, keeping as much of the oil as possible. Use a small fork to mash it to a smooth paste, adding a little more oil if necessary.
- Punch down the dough and knead it together, then divide into three equal portions.
- Roll each portion out to a roughly rectangular shape about 10cm (4?) wide and 35cm (14?) long and spread each portion with the garlic paste.
- Roll the dough into long sausages, pinch them all together at one end and braid the three strands together. Pinch the other end together and transfer to a paper-lined baking sheet.
- Cover with a clean kitchen towel, allow to rise until doubled in size, about 1 hour, and preheat oven to 230°C / 450°F / gas mark 8.
- Brush the top with a little olive oil and bake in centre of oven until golden brown, about 25 minutes.
- Serve warm or at room temperature.
I live in Geneva, Switzerland, where I moved with my family from Australia in 2001. I have a husband whom I adore, two adult sons and a delightful daughter-in-law, I’m an EFL teacher, I love to travel and I spend as much time as possible in the kitchen. Cooking, for me, is all about sharing delicious, healthy and sometimes wickedly indulgent food - either literally, at the table, or metaphorically, via the internet. I have a burning passion for Italian food, I also dabble in Middle Eastern, French and Asian cooking, as well as trying my hand at cakes, desserts and breads. In fact, baking has become a bit of an obsession! I'm always ready for a challenge and I have developed a "never-say-die" attitude in the kitchen.