Garden Herb Loaf
Recipe:
Makes 1 loaf
4 to 4 1/2 cups All-Purpose Flour
3 Tbsp Sugar
2 packages RapidRise Yeast
1 1/2 tsp. Sea Salt
3/4 tsp. Marjoram
3/4 tsp. Thyme (leaves)
3/4 tsp. Rosemary
3/4 cup Whole Milk
1/2 cup Water
1/4 cup plus 1 Tbsp. Butter
1 Egg
Additional Marjoram, Thyme (leaves), and Rosemary, optional
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt,
marjoram, thyme, and rosemary. Heat milk, water, and 1/4 cup butter until
very warm (120 to 130 degrees); stir into dry ingredients. Stir in egg and
enough remaining flour to make soft dough. Knead on lightly 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
doubled in size, about 20 to 40 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done, covering with foil
during last 10 minutes to prevent excess browning. Melt remaining butter;
brush over loaf. If desired, sprinkle with additional marjoram, thyme, and
rosemary. Remove from sheet, let cool on wire rack.