Braided Almond-Herb Bread |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I got this recipe from a neighbor, who's a great baker and cook. She had just taken a loaf of this bread out of the oven one day when I stopped by, and it was so fragrant and attractive that I just had to have the recipe! Ingredients:
1 package (1/4 ounce) active dry yeast |
2 tablespoons sugar |
1/4 cup warm water (110° to 115°) |
1/4 cup butter |
1 teaspoon salt |
1 cup warm milk (110° to 115°) |
3-1/2 to 4 cups king arthur unbleached all-purpose flour, divided |
1 teaspoon dried rosemary, crushed |
1 teaspoon dill weed |
1/2 teaspoon dried marjoram, crushed |
1/2 cup finely chopped almonds, toasted, divided |
1 egg, beaten |
1 tablespoon water |
Directions:
1. Dissolve yeast and sugar in warm water; set aside. In large bowl, combine butter, salt and milk. Stir in yeast mixture, 2 cups flour, herbs and 2 tablespoons almonds. Beat until well-mixed. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl, turning once to grease dough surface. Cover; let rise in warm place until doubled, about 1 hour.
2. Punch dough down and cut off one-third of dough; set aside. Divide remaining dough into three equal parts, shaping each into a 14-in. rope.
3. Braid ropes and place on greased baking sheet. Divide set-aside dough into three ropes and braid. Place smaller braid on top of larger braid. Cover; let rise until doubled, about 1 hour. Combine egg and water. Brush over entire loaf; sprinkle with remaining almonds. Bake at 375° for 30 minutes. Yield: 1 loaf.
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