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Garden Herb Loaf So Tasty

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Garden Herb Loaf

"This bread draws raves on every occasion I make it! It is a family favored!"

Ingredients :

  • 4 1/4 cups all-purpose flour
  • 3 tablespoons white sugar
  • 2 (.25 ounce) packages immediately yeast
  • 1 half teaspoons salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3/four cup milk
  • 1/2 cup water
  • 1/4 cup butter
  • 1 egg
  • 1 tablespoon butter, melted

Instructions :

Prep : 25M Cook : 20M Ready in : 1H50M
  • In large bowl, integrate 1 half of cups flour, sugar, undissolved yeast, salt, and herbs.
  • Heat milk, water, and 1/four cup butter until very hot (a hundred and twenty-one hundred thirty degrees F); stir into dry substances. Stir in egg and enough ultimate flour to make tender dough.
  • Knead on lightly floured floor till easy and elastic, approximately 4-6 minutes. Cover; allow rest on floured floor 10 minutes.
  • Divide dough into three identical portions. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends round knot, in opposite guidelines, and tuck under to make spherical loaf. Place on greased baking sheet. Cover; allow rise in warm, draft-unfastened vicinity until doubles in size, approximately 20 to 40 minutes.
  • Bake at 375 degrees F (a hundred ninety degrees C) for about 30 to 35 mins or until executed, protecting with foil at some stage in final 10 minutes of baking to save you extra browning. Melt closing butter; brush over loaf. Sprinkle with extra herbs, if desired. Remove from sheet; permit cool on wire rack.

Notes :

  • Reynolds® Aluminum foil can be used to hold food wet, cook it evenly, and make easy-up less difficult.

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