Garden Herb Bread

 
Early Morning Harvest 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.

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Beer Bread