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Heat liquid to 110° to 115°, using a thermometer. Measure liquid and place in a large mixing bowl. Add active dry yeast; stir until dissolved.
Add sugar, salt, fat, eggs (if using) and about half of the flour. Beat with an electric mixer or by hand until smooth.
Gradually stir in enough of the remaining flour by hand to form a dough of consistency stated in the recipe.
Hold herbs over a small bowl and make 1/8-in to 1/4-in. cuts with a kitchen shears.
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A Braided Edge is suitable for a single-crust pie. Make enough pastry for a double crust. Line a…
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