Recipes - Breads
Garden Herb Loaf
A crowing addition to a special dinner or brunch
Chef Carol Ann
Jolly Roger Restaurant
In large bowl, combine 1 ? cups flour, sugar, undissolved yeast, salt, marjoram, thyme and rosemary.
Heat milk, water and ? cup butter until very warm (120 to 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 to 6 minutes.
Cover; let rest 10 minutes.
Divide dough into 3 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 warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375 degrees 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
4 to 4 ? cups all-purpose flour
3 tablespoons sugar
2 packages Fleischmann?s Rapid Rise Yeast
1 ? teaspoons salt
? teaspoon Spice Islands Marjoram
? teaspoon Spice Islands Thyme(leaves)
? teaspoon Spice Islands Rosemary
? cup milk
? cup water1/4 cup plus
1 tablespoon butter or margarine
Additional marjoram, thyme and rosemary(optional)
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