Garden Herb Braid Recipe

Name: Garden Herb Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 4-1/2 cups all-purpose flour; 3 tablespoons sugar; 2 packages (1/4 ounce each) quick-rise yeast; 1-1/2 teaspoons salt; 3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano; 3/4 teaspoon dried rosemary, crushed; 3/4 teaspoon rubbed sage; 3/4 cup milk; 1/2 cup water; 1/4 cup butter, cubed; 1 egg; 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

Servings: persons

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
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

1
In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120&deg-130u00b0. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
3
Divide dough into thirds. Shape each portion into a 15-in. rope. Place ropes on a greased
4
and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
5
Bake 375u00b0 for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 to 4-1/2 cups all-purpose flour, 3 tablespoons sugar, 2 packages (1/4 ounce each) quick-rise yeast, 1-1/2 teaspoons salt, and more.

Yes, Garden Herb Braid falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Herb Braid

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