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Bread makes me happy. Garlic bread makes me happier. Individual garlic bread makes me even happier, and individual garlic bread shaped into a braid makes me the happiest. These little loaves check every box: warm bread, big garlic flavor, and an adorable presentation that elevates any meal.
I’m sure I’m not the only one who gets a little emotional over food they love.
There’s something special about single servings. Think back to being a child and buying your own comic or candy while grocery shopping—how thrilled you were when the clerk handed your purchase back to you in its own bag. That sense of ownership and delight is the same feeling you get with an individually sized loaf: it feels made just for you.
Individual servings create a small, thoughtful gesture. Family-style meals are wonderful and practical, and they’re what we usually serve. But handing someone their own little braided garlic loaf is a quiet way to say, “I made this for you.” It’s a little act of love that makes everyone feel noticed and cared for.
If you want to make someone feel cherished tonight, set a warm, golden-brown garlic-and-herb braid beside their plate and watch their face brighten. The little stresses of the day soften, the aroma invites easy conversation, and the table feels a touch cozier.
Individual Garlic Braids
Rebecca Lindamood
Pin Recipe
Ingredients
- 4 cups 1 pound, 1 ounce, by weight all-purpose flour
- 2 cups 11 1/2 ounces, by weight semolina flour
- 3 teaspoons SAF or instant yeast
- 3 teaspoons kosher salt
- 4 tablespoons sugar or non-diastatic malt powder
- 4 tablespoons extra virgin olive oil
- 2 cups 16 ounces, by weight or volume lukewarm water
- 1/3 cup extra virgin olive oil
- 3/4 teaspoon granulated garlic or 1 clove fresh garlic, minced
- 1 teaspoon dried Italian seasonings
Instructions
To Mix Dough By Hand:
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Add all ingredients except the oil, garlic, and seasonings to a large mixing bowl and stir with a sturdy wooden spoon until you have a shaggy but cohesive dough. Cover with a clean towel and let rest 30 minutes. Turn the dough onto a lightly floured counter and knead until smooth and elastic, about 10 minutes. Place the dough in a clean bowl, cover with a damp towel, and let rise in a warm, draft-free spot until doubled, about 2 hours.
To Mix Dough By Stand Mixer:
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Add all ingredients except the oil, garlic, and seasonings to the mixer bowl fitted with the dough hook. Mix on the lowest setting until a shiny, elastic dough forms. Remove the bowl, cover with a damp towel, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
To Mix Dough By Bread Machine:
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Place all ingredients except the oil, garlic, and seasonings into the bread machine pan fitted with the dough paddle(s). Select the dough setting and start. When the cycle finishes, proceed to shaping.
To Shape the Dough:
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Turn the dough onto a clean surface and form into a neat mass. Divide into three equal pieces, then cut each of those in half to yield six pieces total. Cover all but one piece with a towel.
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Take the uncovered piece and divide it into three equal portions.
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Lightly roll each portion with your hands into ropes 10–12 inches long. Repeat for the other two pieces so you have three ropes of roughly equal length. Line the ropes up in parallel with the ends closest to you.
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Start by lifting the far-left rope about to the center, crossing it over the adjacent rope and laying it down. Then lift the far-right rope to the center and cross it over the middle rope. Continue alternating left-over-center and right-over-center until the ends are too short. Pinch and tuck the ends under the braid. Return to the center and finish braiding toward the top, then pinch and tuck the other end. Transfer the braid to a parchment-lined baking sheet and repeat with the remaining dough pieces. Let the braids rise in a warm place until puffy and about doubled.
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While the braids rise, whisk together 1/3 cup olive oil, the granulated or minced garlic, and the dried Italian seasonings. Preheat the oven to 400°F.
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When the braids are puffy, brush them generously with the garlic–olive oil mixture. Bake on the center rack until deep golden brown, about 18–20 minutes.
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Brush the hot loaves again with any remaining oil mixture. Allow to cool at least 10 minutes before serving.
Nutritional information is an estimate and provided as a courtesy. Calculate nutritional values using the exact ingredients and amounts you use with your preferred nutrition calculator.
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