Braided Garlic Butter Mini Loaves

STEP 1: MIX THE DOUGH

Combine the bread flour, instant yeast, 2 tsp fine salt and the sugar in the bowl of a stand mixer. Add the warm water, warm milk and 2 tbsp softened butter, then mix on low speed until no dry flour remains.

STEP 2: KNEAD

Knead with the dough hook on medium speed for 8 to 10 minutes (12 to 15 minutes by hand) until smooth and elastic. A small piece stretched thin should let light through without tearing.

STEP 3: FIRST PROOF

Shape the dough into a ball and place it in a bowl greased with the neutral oil. Cover and proof in a warm spot, around 75 to 80°F (24 to 27°C), for 75 to 90 minutes until doubled. Do not cut this short: a full proof is what gives the loaves a soft, open crumb.

STEP 4: ROAST THE GARLIC

While the dough proofs, heat the oven to 400°F (200°C). Slice the top 1/4 inch off the roasting head of garlic, drizzle with the olive oil, wrap in aluminum foil and roast for 40 minutes until soft and golden. Turn off the oven and cool the garlic for 10 minutes.

STEP 5: MAKE THE GARLIC BUTTER

Squeeze the roasted cloves into a bowl and mash to a smooth paste. Beat in the 3/4 cup softened butter, the grated raw garlic and 1 tsp fine salt until smooth and evenly mixed.

STEP 6: PORTION THE GARLIC BUTTER

Weigh the garlic butter on a kitchen scale. Spoon two-thirds into a piping bag and snip a 1/2-inch opening. Melt the remaining third gently for brushing and keep it warm.

STEP 7: DIVIDE THE DOUGH

Line two baking sheets with parchment paper. Turn the dough out onto a surface dusted with bread flour, knock it back and divide it into 6 equal pieces of about 5 oz (145 g) each, using the scale. Shape each into a ball, cover and rest for 10 minutes.

STEP 8: FILL THE LOAVES

Using a rolling pin, roll one piece into a 5 x 8-inch (13 x 20 cm) rectangle. Brush it lightly with melted garlic butter using a pastry brush. Pipe one-sixth of the piping butter in a thick line down the middle third, along the length, stopping 3/4 inch short of each end.

STEP 9: STITCH THE BRAIDED TOP

With a sharp knife or pizza wheel, cut diagonal strips about 3/4 inch wide along both long sides, from the outer edge in to the line of butter. Fold the short ends over the filling, then fold the strips across the center, alternating left and right so each one overlaps the last. Pinch the final strips firmly closed so no butter shows, and place the loaf on a prepared sheet.

STEP 10: SECOND PROOF

Repeat with the remaining dough, placing three loaves on each sheet at least 2 inches apart. Cover loosely and proof for 40 to 50 minutes, until puffy and a floured fingertip leaves a dent that springs back slowly. Heat the oven to 400°F (200°C) during the last 20 minutes.

STEP 11: BAKE

Rewarm the melted garlic butter if it has set, then brush the tops lightly. Bake both sheets for 20 to 24 minutes, swapping them halfway, until deep golden. The center of a loaf should read 190°F (88°C) on an instant-read thermometer; if not, bake 3 minutes more.

STEP 12: FINISH AND SERVE

Brush the hot loaves at once with the rest of the melted garlic butter. Cool for 10 minutes on a wire rack and serve warm.