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Braided Almond-Herb Bread

 Braided Almond-Herb Bread
I got this recipe from a neighbor, who's a great baker and cook. She had just taken a loaf of this bread out of the oven one day when I stopped by, and it was so fragrant and attractive that I just had to have the recipe!
16 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons sugar
  • 1/4 cup warm water (110° to 115°)
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1 cup warm milk (110° to 115°)
  • 3-1/2 to 4 cups all-purpose flour, divided
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dill weed
  • 1/2 teaspoon dried marjoram, crushed
  • 1/2 cup finely chopped almonds, toasted, divided
  • 1 egg, beaten
  • 1 tablespoon water


  • Dissolve yeast and sugar in warm water; set aside. In large bowl,
  • combine butter, salt and milk. Stir in yeast mixture, 2 cups flour,
  • herbs and 2 tablespoons almonds. Beat until well-mixed. Stir in
  • enough remaining flour to form a soft dough. Turn out onto a floured
  • surface and knead until smooth and elastic, about 6-8 minutes. Place
  • dough in greased bowl, turning once to grease dough surface. Cover;
  • let rise in warm place until doubled, about 1 hour.
  • Punch dough down and cut off one-third of dough; set aside. Divide
  • remaining dough into three equal parts, shaping each into a 14-in.
  • rope.
  • Braid ropes and place on greased baking sheet. Divide set-aside dough

2 of 2

Braided Almond-Herb Bread (continued)

Directions (continued)

  • into three ropes and braid. Place smaller braid on top of larger
  • braid. Cover; let rise until doubled, about 1 hour. Combine egg and
  • water. Brush over entire loaf; sprinkle with remaining almonds. Bake
  • at 375° for 30 minutes. Yield: 1 loaf.
Nutritional Facts:Diabetic Exchanges: One serving equals 1-1/4 starch, 1 fat; also, 130 calories, 148 mg sodium, 15 mg cholesterol, 19 gm carbohydrate, 4 gm protein, 5 gm fat.