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1
In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
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2
In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
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3
Add to flour mixture.
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4
Add egg.
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5
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.
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6
Beat on high speed for 3 minutes.
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7
Stir in the remaining flour.
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8
Divide dough into halves or quarters.
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9
To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
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10
Or, to freeze, wrap the portions in plastic wrap and place in freezer bags.
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11
Seal, label, and freeze for up to 3 months.
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12
To use let dough stand at room temperature about 2 1/2 hours or till thawed.
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13
(Or, thaw overnight in the refrigerator.
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14
).
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15
To make braided bread, use 1/4 of the above recipe.
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16
On a lightly floured surface divide bread dough into 3 portions.
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17
Roll each portion into a 12 inch rope.
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18
Line up the 3 ropes, 1 inch apart, on a greased baking sheet.
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19
Starting in the middle, loosely braid the ropes by bringing the left rope underneath the center rope, lay it down.
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20
Bring right rope under new center rope, lay it down.
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21
repeat braiding to end.
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22
On the other half, braid by bringing the outside ropes alternately over the center rope.
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23
Press ends together to seal.
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24
Tuck under.
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25
Cover braid and let rise in a warm place till nearly double (about 30 minutes).
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26
Bake in a 375 oven for 20 to 25 minutes for till golden brown and bread sounds hollow when tapped.
