Garden Herb Braid
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
This pretty golden round loaf is speckled with delicious herbs. It's simply delicious and wonderful served with autumn soups or chili.
Ingredients
  • 4 to 4½ cups all-purpose flour
  • 3 tbsp sugar
  • 2 pkgs (1/4 ounce each) active dry yeast
  • 1½ tsp salt
  • 1½ tsp dried marjoram
  • ¾ tsp dried thyme
  • ¾ tsp dried rosemary, crushed
  • ¾ cup milk
  • ½ cup water
  • ¼ cup plus 1 tbsp butter, divided
  • 1 egg, lightly beaten
  • Additional dried marjoram, thyme, and rosemary, optional
Instructions
  1. In a mixing bowl, combine 1½ cups flour, sugar, yeast, salt, marjoram, thyme, and rosemary. Set aside.
  2. In a saucepan over low heat, warm the milk, water, and ¼ cup butter to 120-130 degrees. Pour over the dry ingredients. Add the egg and blend well with a mixer. Beat on medium speed for 3 minutes. Add enough of the remaining flour to form a soft dough.
  3. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Punch dough down. Divide into three equal portions. Shape each portion into a 28 inch rope. Braid the ropes, pinching the ends together to seal. Tie the braid into a knot and tuck the ends under, forming a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 375 degrees for 30-35 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning.
  6. Melt the remaining butter; brush over the bread. Sprinkle with additional herbs, if desired. Remove from the pan and cool on a wire rack.
Notes
Tip: I always let my bread rise in the oven. It is the perfect "warm and draft-free" place! To do this, I turn my oven on for 3-5 minutes, or just until the oven air feels slightly warmer than room air. Turn the oven off (this is important, or you will bake your dough!) and place your covered dough in the oven to rise for the designated amount of time.
If you are having trouble getting your dough to roll out into 28 inch ropes, the dough probably needs to rest. Roll the ropes out partially, then let them sit for about 5 minutes and try again. They should extend in length much more easily after a short rest.
It is important to roll your ropes to the full 28 inches prior to braiding, or you may have difficulty tying the braid into a knot.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/garden-herb-braid/