Garden Herb Braid Food

BRAIDED GARDEN HERB BREAD

Steps:

• In a small bowl, combine the warm milk and sugar.
• Then, add in the yeast and let it sit for 5 minutes until the mixture is bubbly and frothy.
• Next, in a large bowl, combine the salt, all the seasonings, ¼ cup of melted butter, and the water. Stir to combine.
• Then, add the milk/yeast mixture to the bowl of seasonings.
• Proceed to mix in the flour 1 cup at a time and mix together well.
• After that, add in the egg and then mix until the dough pulls away from the sides of the bowl.
• Now it is time to knead the dough. You can do this using a mixer on medium speed for 7 minutes or by hand until the dough is elastic and smooth.
• Then, cover and let the dough rest in a warm area for 10 minutes.
• Next, divide the dough into 3 equal sized portions.
• Then, roll each piece out into a 30inch long rope and then braid the ropes together.
• Pinch together the ends of the braided dough to seal them together.
• Place the bread loaf on a greased baking sheet and cover. Let rest until doubled in size, about 20-40minutes.
• Remove the top rack from the oven and then bake the bread at 375 F degrees for about 30-35 minutes.
• During the last 15 minutes of baking, cover the bread with foil to prevent browning.
• When the bread is finished baking, melt the remaining butter and then brush it over the top of the loaf.
• Sprinkle with any additional herbs if desired.
• Then, remove from the baking sheet and let the bread cool on a wire rack. Slice, serve and enjoy!

GARDEN HERB LOAF

Steps:

• In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary.
• Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F); stir into dry ingredients.
• Stir in egg and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
• Cover; let rest on floured surface 10 minutes.
• Divide dough into 3 equal pieces.
• Roll each piece to 30-inch rope.
• Braid ropes; pinch ends to seal.
• Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf.
• Place on greased baking sheet.
• Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
• Bake at 375°F for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
• Melt remaining butter; brush over loaf.
• If desired, sprinkle with additional marjoram, thyme, and rosemary.
• Remove from sheet; let cool on wire rack.

GARLIC-HERB BRAID

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

GARDEN HERB BRAID

Steps:

• In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120*-130*F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in just enough remaining 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 about 10 minutes.
• Divide dough into thirds. Shape each portion into a 15 inch rope. Place ropes on greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
• Bake at 375*F. for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Then remove from pan to a wire rack to cool.
• Yield: 1 loaf (16 slices).

GARDEN HERB BREAD (FOR THE BREAD MACHINE)

Steps:

• Using the instructions from your bread machine, combine ingredients accordingly.
• Success Hints:* Use dried herbs that are flaked and not ground.
• If using fresh herbs, double the amount.
• *To make Rosemary Bread, use half as much marjoram and thyme and replace the chives and basil with fresh chopped rosemary.
• *Any combination of spices may be substitiuted according to your tastes.
• *The recipe can be made with the white, rapid or delay bake cycles.

ITALIAN HERB BRAID

Steps:

• In large bowl, mix 1 1/4 C flour, sugar, yeast, oregano, thyme and salt.
• In another bowl, combine water, butter and milk.
• Microwave until 130 degrees f. Gradually add to dry ingredients.
• Beat 2 minutes at medium, then 2 minutes on high.
• With spoon, stir in enough flour to make soft elastic dough. Knead in adequate flour so that the dough is not sticky. (About 4 minutes.)
• Divide dough into thirds and roll each into a 24" rope.
• Braid three ropes and tuck ends under.
• Brush with beaten egg and sprinkle with sesame seeds.
• Place on greased baking sheet over a shallow pan half full of boiling water. Cover and let rise 25 minutes.
• Bake at 400 for 25 minutes.
• Cool on rack.

BRAIDED ITALIAN HERB BREAD

Steps:

• Combine 1 1/2 cups flour, sugar, yeast, basil, salt, oregano, garlic powder, and rosemary in a large bowl.
• Combine milk, water, and butter in a small microwave-safe bowl. Heat in a microwave until butter melts, about 30 seconds. Pour over the flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour to form a soft dough.
• Turn dough onto a floured surface such as a large cutting board or countertop. Knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
• Divide dough into thirds. Shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet. Braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled, about 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush top of the braid with olive oil and sprinkle with basil.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet, or remove to a wire rack.