Garden Herb Bread
Ingredients:
4 to 4½ cups Early Morning Harvest General Purpose Flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1 ½ teaspoons salt
¾ teaspoon each dried marjoram, thyme,
parsley flakes, basil and oregano
¾ teaspoon dried rosemary, crushed
¾ teaspoon rubbed sage
¾ cup milk
½ cup water
¼ cup butter, cubed
1 Early Morning Harvest egg
Topping:
1 tablespoon butter, melted
1/8 teaspoon each dried marjoram, thyme,
parsley flakes, basil and oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage
Directions:
In a large mixing bowl, combine 1 ½ 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 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-inch 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 wire rack to cool.