Juniper Rosemary Twist Bread

Preheat the oven to 300°F. Peel the garlic cloves and add to a small ramekin or cocotte. Add the fresh rosemary, bay leaf, and crushed juniper berries. Add enough olive oil to fully submerge the garlic and herbs. Cover with foil and place on a small baking sheet to catch any drips. Bake for 50 to 60 minutes until the garlic is meltingly tender and golden brown.
Remove the herbs and allow the garlic to cool. Any remaining garlic can be stored in the refrigerator or freezer.

Add the milk to a small saucepan and place over medium low heat. Add the rosemary, bay leaves, and crushed juniper berries. Bring to a simmer and then remove from the heat, cover, and let steep for 15 to 20 minutes. Strain the milk after steeping.
Heat the water to between 105°F and 115°F. Add the sugar and yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
In the bowl of a stand mixer fitted with a dough hook, combine the infused milk, melted butter, beaten egg and sugar with the yeast mixture. Stir together. Add the flour and salt to the mixer.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add more flour, one tablespoon at a time.
Continue mixing with a dough hook on low speed for about 5 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.
Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 1/2 hours until double in size.

In a small bowl, use a fork to mash 10 cloves of the garlic confit. Add the softened butter and blend together well. If possible, use a mortar and pestle to finely crush the juniper berries. Add the chopped rosemary and muddle together with the juniper. Add the juniper and rosemary to the garlic butter along with the chopped parsley, kosher salt, and pepper. Blend the herbs into the garlic butter until smooth.

After the dough has risen, punch it down to deflate completely. Transfer the dough to a lightly floured counter. Roll the dough out into a large rectangle, about 10" by 18" in size. Spread the garlic butter evenly over the rectangle. Roll the dough up starting with the long side.
Use a sharp knife to split the roll in half lengthwise. Turn each so that the garlic butter layers are exposed and facing up. Weave the two strands together, making sure to keep the cut side always facing up. Gently coil the woven strands into the shape of a round loaf. Transfer to a greased 9" cast iron skillet or cake pan and cover with a cloth. Let rise for 30 minutes until double in size.
While the dough is rising, preheat the oven to 350°F. Prepare an egg wash by beating together the remaining egg and a splash of water. Use a pastry brush to brush the top of the dough with the egg wash. If desired, tuck small sprigs of rosemary decoratively into the twists. Bake to 20 to 25 minutes until golden brown.
To serve, melt 1 tbsp of butter in a small cup. Stir in 1 tbsp of chopped parsley. Brush the bread with the parsley butter immediately after removing from the oven. After 5 to 10 minutes, transfer the bread to a rack and allow to cool. Enjoy!