Garden Herb Braid Recipe

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.
• 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).

Garden Herb Braid published in Taste of Home August/September 2004, p38