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Garden Herb Braid

Total Time

Prep: 20 min. + rising Bake: 25 min. + cooling

Makes

1 loaf. (16 slices)

My family loves this bread, and I've made it for church dinners, too. In the summer, I like to use fresh herbs from my mom's garden. You can vary the herbs and substitute your favorites. -Martha Smith Orient, Ohio
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Ingredients

  • 4 to 4-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
  • 3/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon rubbed sage
  • 3/4 cup milk
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1 egg
  • TOPPING:
  • 1 tablespoon butter, melted
  • 1/8 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon rubbed sage

Directions

  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
  3. Divide dough into thirds. Shape each portion into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
  4. Bake 375° for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.

Nutrition Facts

1 slice: 168 calories, 5g fat (3g saturated fat), 24mg cholesterol, 268mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 4g protein.

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