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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a recipe that came off a pkg of Fleischmann's Rapid-Rise yeast in the 90's. It's light and aromatic without being overpowered by seasoning. In my bread machine, I use regular yeast, put all liquids, then dry, then yeast and set it for a light 1.5lb loaf. It takes 3 hours to fully cook. Use dough setting Ingredients:
2 3/4-3 1/4 cups bread flour |
2 tablespoons sugar |
1/4 ounce fast rise yeast |
1/2 teaspoon oregano |
1/2 teaspoon thyme |
1 teaspoon salt |
3/4 cup water |
3 tablespoons butter |
1/4 cup milk |
Directions:
1. In large bowl, mix 1 1/4 C flour, sugar, yeast, oregano, thyme and salt.
2. In another bowl, combine water, butter and milk.
3. Microwave until 130 degrees f. Gradually add to dry ingredients.
4. Beat 2 minutes at medium, then 2 minutes on high.
5. With spoon, stir in enough flour to make soft elastic dough. Knead in adequate flour so that the dough is not sticky. (About 4 minutes.)
6. Divide dough into thirds and roll each into a 24 rope.
7. Braid three ropes and tuck ends under.
8. Brush with beaten egg and sprinkle with sesame seeds.
9. Place on greased baking sheet over a shallow pan half full of boiling water. Cover and let rise 25 minutes.
10. Bake at 400 for 25 minutes.
11. Cool on rack.
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