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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I wanted something different than the usual wheat bread, so I made this recipe with half wheat and half white flour and I am so glad I did. The best part is shaping the bread. I was scared to at first, but it actually turned out to be very simple and fun! The herbs give this bread such a tasty and unique flavor! **Also I didn't use rapid rise yeast, so I had to let the dough rise a lot longer then said here. About an hour for each time** Ingredients:
4 cups all-purpose flour |
3 tablespoons sugar |
1/2 ounce fast rising yeast |
1 1/2 teaspoons salt |
3/4 teaspoon dried marjoram |
3/4 teaspoon dried thyme leaves |
3/4 teaspoon dried rosemary leaves |
3/4 cup milk |
1/2 cup water |
1/4 cup butter or 1/4 cup margarine |
1 tablespoon butter or 1 tablespoon margarine |
1 egg |
Directions:
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary.
2. Heat milk, water, and 1/4 cup butter until very warm (120° to 130°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 to 6 minutes.
5. Cover; let rest on floured surface 10 minutes.
6. Divide dough into 3 equal pieces.
7. Roll each piece to 30-inch rope.
8. Braid ropes; pinch ends to seal.
9. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf.
10. Place on greased baking sheet.
11. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
12. Bake at 375°F for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
13. Melt remaining butter; brush over loaf.
14. If desired, sprinkle with additional marjoram, thyme, and rosemary.
15. Remove from sheet; let cool on wire rack.
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