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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Garden Herb Braid Recipe

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This recipe for Garden Herb Braid is from The Incredible Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 – 4 ½ cups flour
3 Tbsp sugar
2 Tbsp quick rise yeast
1 ½ tsp salt
¾ tsp each: dried marjoram, thyme, parsley flakes, basil and oregano
¾ tsp dried rosemary – crushed
¾ tsp rubbed sage
¾ cup milk
½ cup water
¼ cup butter – cubed
1 egg
Topping:
1 Tbsp butter – melted
1/8 tsp each: dried marjoram, thyme parsley flakes, basil and oregano
1/8 tsp dried rosemary – crushed
1/8 tsp rubbed sage

Directions:
Directions:
In a large mixing bowl, combine 1 1-2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120 – 130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4- 6 minutes. Cover and let rest for 10 minutes. 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. Bake at 375 degrees 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. Yield 1 loaf.

Personal Notes:
Personal Notes:
I learned how to make this about 5 years ago from a friend in SLC/ my bread friend I call her.

 

 

 

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