Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

Garden Herb Loaf makes an impressive and delicious side for your next Italian meal. Get ready for compliments!

Yields10 Servings
Cook Time30 mins

 4 ¼ cups all-purpose flour
 3 tbsp sugar
 2 tbsp yeast
 1 ½ tsp Salt
 1 tsp Thyme
 1 tsp Marjoram
 1 tsp Rosemary
 ¾ cup milk
 ½ cup water
 ¼ cup butter
 1 Nature's Yoke egg
 1 tbsp butter, melted

1

In a large bowl, combine 1 1/2 cups of flour, sugar, undissolved yeast, salt and herbs.

2

Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F.); stir into dry ingredients.

3

Stir in egg and enough remaining flour to make soft dough.

4

Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.

5

Divide dough into 3 equal pieces. Roll each piece into a 30-inch rope. Braid ropes and pinch ends to seal. Tie a knot in the center of braid; wrap ends around knot, in opposite directions and tuck under to make a round loaf. Place on a greased baking sheet. Cover; let rise in warm place until double in size, about 20 minutes or more.

6

Bake at 375 F. for 30 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning.

7

Melt one tablespoon of butter; brush over loaf. Sprinkle with additional herbs or garlic salt, if desired. Remove from sheet; let cool on wire rack.

Ingredients

 4 ¼ cups all-purpose flour
 3 tbsp sugar
 2 tbsp yeast
 1 ½ tsp Salt
 1 tsp Thyme
 1 tsp Marjoram
 1 tsp Rosemary
 ¾ cup milk
 ½ cup water
 ¼ cup butter
 1 Nature's Yoke egg
 1 tbsp butter, melted

Directions

1

In a large bowl, combine 1 1/2 cups of flour, sugar, undissolved yeast, salt and herbs.

2

Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F.); stir into dry ingredients.

3

Stir in egg and enough remaining flour to make soft dough.

4

Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.

5

Divide dough into 3 equal pieces. Roll each piece into a 30-inch rope. Braid ropes and pinch ends to seal. Tie a knot in the center of braid; wrap ends around knot, in opposite directions and tuck under to make a round loaf. Place on a greased baking sheet. Cover; let rise in warm place until double in size, about 20 minutes or more.

6

Bake at 375 F. for 30 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning.

7

Melt one tablespoon of butter; brush over loaf. Sprinkle with additional herbs or garlic salt, if desired. Remove from sheet; let cool on wire rack.

Garden Herb Loaf