Garlic-Herb Braid

Name: Garlic-Herb Braid
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 loaf (16 slices).
Ingredients: 4 to 4-1/2 cups all-purpose flour; 3 tablespoons sugar; 2 packages (1/4 ounce each) quick-rise yeast; 2 teaspoons dried basil; 1-3/4 teaspoons dill weed; 1-1/2 teaspoons salt; 3/4 teaspoon garlic powder; 3/4 teaspoon dried rosemary, crushed; 3/4 cup 2% milk; 1/2 cup water; 1/4 cup butter, cubed; 1 large egg; 1 tablespoon butter, melted

Savory flavors of rosemary, dill, garlic and basil blend beautifully in this homey loaf that goes great with almost any main dish. Get ready for oohs and aahs when you bring this tender and impressive braid to the table! Taste of Home Test Kitchen

Ingredients

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 large egg
1 tablespoon butter, melted

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed 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 into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Nutrition Facts

1 slice: 169 calories, 5g fat (3g saturated fat), 24mg cholesterol, 257mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Yeast Herb Bread in Simple & Delicious January/February 2010

Reviews

My Review

Click stars to rate

Average Rating:

BourbonCountyCulinary

Oct 23, 2018

This is the best bread. Easy to make and tastes wonderful. It's a beautiful loaf of bread!
cas378

Jun 29, 2017

When I really want to wow guests, or just my family, I make this bread. It turns out wonderfully amazing every time. We love to dip it in olive oil with dipping spices. I also use half whole wheat flour and it works well with this bread.
audieclvn

Jan 12, 2017

Delicious!! I found this easy to make it went well with my homemade clam chowder.
gussymo

Dec 26, 2016

Wonderful bread! I did leave out the dill, as I didn't feel it went with the other spices, but otherwise made exactly per recipe. A definite keeper in my yeast bread rotation!
justmbeth

Jan 7, 2015

Bread turned out good but I do not think I'm a fan of this combination of herbs in the bread.
grossy6

Nov 18, 2014

this is the best and it looks amazing
wjamanda

Nov 18, 2013

This bread turned out wonderful! It looks like you slaved over it for hours and makes a wonderful presentation on the table! I brushed my hot loaf with butter and dusted it with parmesan cheese and a dash of garlic salt and parsley! Will be making again soon!
cnshumate

Jan 21, 2012

This bread was great. I left out the dill.
IslandWife

Dec 12, 2011

Easy and delicious!!
sandyekren

Oct 5, 2011

I loved this. It was easy, pretty and tasted delicious.