GARDEN HERB LOAF

Garden Herb Loaf image

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

Provided by superblondieno2

Categories Breads

Time 1h35m

Yield 1 loaf, 1 serving(s)

Number Of Ingredients 12

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

Steps:

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary.
Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F); stir into dry ingredients.
Stir in egg and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.
Divide dough into 3 equal pieces.
Roll each piece to 30-inch rope.
Braid ropes; pinch ends to seal.
Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf.
Place on greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375°F 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.
Remove from sheet; let cool on wire rack.

Nutrition Facts : Calories 2712.2, Fat 75, SaturatedFat 43.1, Cholesterol 389.7, Sodium 4076.9, Carbohydrate 434.7, Fiber 17.1, Sugar 39.6, Protein 70.1