Ingredients
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4 -4 1/2 cups all-purpose flour
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3 tablespoons sugar
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1 1/2 teaspoons salt
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3/4 teaspoon dried marjoram
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3/4 teaspoon dried thyme
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3/4 teaspoon parsley flakes
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3/4 teaspoon dried basil
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3/4 teaspoon dried oregano
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3/4 teaspoon dried rosemary, crushed
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3/4 teaspoon crushed sage
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3/4 cup milk
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1/2 cup water
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1/4 cup butter, cubed
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1 tablespoon butter, melted
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1/8 teaspoon dried marjoram
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1/8 teaspoon dried thyme
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1/8 teaspoon dried parsley flakes
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1/8 teaspoon dried basil
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1/8 teaspoon dried oregano
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1/8 teaspoon dried rosemary, crushed
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1 egg
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2 (1/4 ounce) packages fast rise yeast
Instructions
- 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.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for about 10 minutes.
- 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.
- 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.
- Yield: 1 loaf (16 slices).