Tuesday, January 24, 2006
BAKING: Garden Herb Braid
I loved this bread for these reasons: It was quick to make for a yeast bread( short rise time), it ended up soft and flavorful with the added herbs, and it was pretty to look at. The recipe is from Taste of Home.
Garden Herb Braid
4 to 4 1/2 cups all purpose flour
3 T sugar
2 pkg quick-rise yeast
1 1/2 tsp salt
3/4 tsp each dried marjoram, thyme, parsley, basil and oregano.
3/4 tsp crushed dried rosemary
3/4 tsp rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 T butter, melted
1/8 tsp each dried marjoram, thyme, parsley, basil, and oregano
1/8 tsp dried rosemary crushed
1/8 tsp rubbed sage
In a large mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat milk, water and butter to 120-130 degrees. 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 portion into a 15-inch rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise unitl doubled, about 20 minutes.
Bake at 375 degrees for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool. Yield: 1 loaf