Garden herb loaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | All-purpose flour; (4 to 4 1/2) |
| 3 | tablespoons | Sugar |
| 2 | packs | Fleischmann's RapidRise Yeast |
| 1½ | teaspoon | Salt |
| ¾ | teaspoon | Spice Islands Marjoram |
| ¾ | teaspoon | Spice Islands Thyme (leaves) |
| ¾ | teaspoon | Spice Islands Rosemary |
| ¾ | cup | Milk |
| ½ | cup | Water |
| ¼ | cup | Plus 1 tablespoon butter or margarine |
| 1 | Egg | |
| Additional marjoram, thyme and rosemary (optional) | ||
Directions
In large bowl, combine 1½ cups flour, sugar, undissolved yeast, salt, marjoram, thyme and rosemary. Heat milk, water and ¼ cup butter until very warm (120 to 130 0 F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft d ough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Divide dough into three equal pieces. Roll each to 30-inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, tucking both ends under knot to form a round loaf. Place on greased baking sheet. Cover; let rise in wa rm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375 0 F for 30 to 35 minutes or until done, tenting with aluminum foil after 20 minutes to prevent overbrowning. Melt remaining butter; brush on loaf. Sprinkle with marjoram, thyme and rosemary, if desired. Remove from pan; cool on wire rack.
Makes 1 loaf
Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@...> NOTES : A crowning addition to a special dinner or casual brunch