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Ingredients
| all-purpose flour (unsifted): 4 1/4 cups |
| granulated sugar: 3 Tbl |
| instant yeast: 2 .25oz packages |
| salt: 1 1/2 tsp |
| dried marjoram: 1 tsp |
| dried thyme (leaves): 1 tsp |
| dried rosemary: 1 tsp |
| 2% milk: 3/4 cup |
| water: 1/2 cup |
| salted butter: 1/4 cup |
| eggs: 1 |
| salted butter: 1 Tbl (melted) |
Garden Herb Loaf
Credit: AllRecipes
User rating:
"This bread draws raves whenever I make it! It is a family favorite!"
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Prep Time
25 min -
Cook Time
35 min -
Servings
20 serving(s)
Tags
Directions
- In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.
- Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.
- Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.