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Garden Herb Loaf Recipe

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This recipe for Garden Herb Loaf, by , is from The Richards 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!

Contributor:  
Contributor:  
Sarah Verville

Category:
Category:

Ingredients:  
Ingredients:  
4 to 4 1/2 cups all- purpose flour
3 tbsp sugar
2 envelopes rapid rise yeast
1 1/2 tsp salt
3/4 tsp. Marjoram
3/4 tsp. Thyme leaves
3/4 tsp. Rosemary
3/4c milk
1/4c plus 1tbs butter or margarine
Additional marjoram, thyme and rosemary optional

Directions:
Directions:
In large bowl, combine 1 1/2 cups of flour, sugar, undisolved yeast, salt, marjoram, thyme and rosemary. Heat milk, water and 1/4c butter until very warm (120 to 130 degrees) stir into flour mixture. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes.

Divide dough into 3 equal pieces. Roll each piece to 30- inch role. Braid ropes;pinch ends to seal. Tie knot in center of braid; wrap ends around knot in opposite directions and tuck under to make a round loaf. Place on greased baking sheet. Cover; let rise in warn, draft-free place until doubled in size, about 20-40 minutes.

Bake 375 degrees for 30 to 35 minutes or until done., covering with foil during last 10 minutes to prevent excess browning. Melt remaining butter, brush over loaf. If desired, sprinkle with additional marjoram, thyme and rosemary. Let cool on wire rack.

 

 

 

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