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Garden Herb Braid

 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 King Arthur Unbleached 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

2 of 2

Garden Herb Braid (continued)

Directions (continued)

  • 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).
Nutritional 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.