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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Adapted from a recipe off the internet, this smells so good baking! Enjoy! Ingredients:
4 -4 1/2 cups all-purpose flour |
3 tablespoons sugar |
2 (1/4 ounce) packages fast rise yeast |
1 1/2 teaspoons salt |
3/4 teaspoon dried marjoram |
3/4 teaspoon dried thyme |
3/4 teaspoon parsley flakes |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
3/4 teaspoon dried rosemary, crushed |
3/4 teaspoon crushed sage |
3/4 cup milk |
1/2 cup water |
1/4 cup butter, cubed |
1 egg |
1 tablespoon butter, melted |
1/8 teaspoon dried marjoram |
1/8 teaspoon dried thyme |
1/8 teaspoon dried parsley flakes |
1/8 teaspoon dried basil |
1/8 teaspoon dried oregano |
1/8 teaspoon dried rosemary, crushed |
1/8 teaspoon crushed sage |
Directions:
1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120*-130*F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in just enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for about 10 minutes.
3. Divide dough into thirds. Shape each portion into a 15 inch rope. Place ropes on greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
4. Bake at 375*F. for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Then remove from pan to a wire rack to cool.
5. Yield: 1 loaf (16 slices).
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