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Garden Herb Braid

My family loves this bread, and I've made it for church dinners, too. In the summer, I like to use fresh herbs from my mom's garden. You can vary the herbs and substitute your favorites. -Martha Smith Orient, Ohio

16 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling

Ingredients

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
TOPPING:
1 tablespoon butter, melted
1/8 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and
herbs. In a saucepan, heat the milk, water and butter to
120°-130°. Add to dry ingredients; beat just until
moistened. Add egg; beat until smooth. Stir in enough remaining
flour to form a soft dough.

2 of 2

Garden Herb Braid (continued)

Directions (continued)

Turn onto a floured surface; knead until smooth and elastic, about
4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each portion into a 15-in. rope.
Place ropes on a greased baking sheet and braid; pinch ends to seal
and tuck under. Cover; let rise until doubled, about 20 minutes.
Bake 375° for 25-30 minutes or until golden brown. Brush with
melted butter. Combine herbs; sprinkle over bread. Remove from pan
to a wire rack to cool.
Yield: 1 loaf. (16 slices).

Nutrition Facts: 1 serving (1 slice) equals 168 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 268 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.