This recipe for Garlic Herb Braid is one I saw in my recent issue of Simple and Delicious. Let me just tell you that there will be much more coming from this issue. I have already tried a bunch of recipes and they are all fabulous. Anyway, after seeing this bread in the recent magazine, I then saw it pop up on Dine and Dish. Then I knew I really needed to get to this recipe. Oh, my was I glad. This bread is absolutely divine. It is simple to make and the dough is perfect to work with. Not too sticky and not too tough. It’s just right.
Now if you want a plain loaf, I’m sure it would be wonderful with out the garlic and herbs in it. You could just leave them out. However, the herb mixture in this bread was nice, refreshing and full of flavor. Of course I couldn’t resist slapping some butter on a slice. Pure heaven! The bread is nice and tender too. The other great thing about this recipe is that you use instant yeast also known as quick rise. Instant yeast is a breeze to use, not need to proof in water.
Here is a helpful post I found all about yeast.
If you have been scared of yeast bread you must give this recipe a try. In fact, you MUST all try this bread. Eat it with a bowl of soup or eat it with the slow cooker bolognese I posted yesterday. No matter, what just eat it! I even used the leftovers to make a sandwich on the next day. It was just as wonderful. I warmed two slices of this garlic herb braid in the microwave for 10 seconds, then made a sandwich with ham, Swiss, and some mayo. Loved it!
I also want to make sure you all tune in tonight to watch American Idol. Now, don’t forward through the commercials. You need to watch for the “I Can’t Believe It’s Not Butter Commercial” cause I may be in it. A little while ago I was asked to help “I Can’t Believe It’s Not Butter” with a commercial for their new reformulated product. Absolutely NO trans fats, NO cholesterol and 70% less saturated fat than real butter! All the healthier information is right there – you just have to turn the tub around… That’s what the whole thing was about.
I was one of 30 bloggers chosen to participate.
They sent me a brand new flip camera along with music and lyrics in exchange for my participation. I had to create a video using the camera, music and lyrics. This was completely out of my comfort zone. The music is a remake of the song “Turn the Beat Around”. They changed it to “Turn the Tub Around”. So my video is being considered as a finalist for the American Idol commercial spot (airing tonight January 12), it will also be featured on the Turn The Tub Around Watch Vote & Win online sweepstakes. https://www.turnthetubaround.com Click on Watch, Vote, and you could win. Then click on get started, then click on video gallery. You can find my video on week 8.
Just log on to the website to vote for your favorite Turn the Tub Around video. Two videos will be featured each week, from January 12 through April 27; my video is scheduled to be showcased on the site the weeks of March 2 and April 27.
Every day, Watch Vote & Win site visitors have a new chance to win one of three daily prizes including:
All voters become eligible to win one of five, randomly- selected grand prizes – a 3-day 2-night trip for two to Los Angeles to attend a meet and greet with Megan Mullally. They’ll also win a styling session and enjoy a night on the town including a dinner for two and tickets to a show. So make sure to stop in and vote for moi!
- 4 to 4-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 packages (1/4 ounce each) quick-rise yeast (I used SAF instant yeast)
- 2 teaspoons dried basil
- 1–3/4 teaspoons dill weed
- 1–1/2 teaspoons salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried rosemary, crushed
- 3/4 cup 2% milk (I used skim)
- 1/2 cup water
- 1/4 cup butter, cubed
- 1 egg
- 1 tablespoon butter, melted
- 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, about 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 (Check at 15 minutes mine probably should have cooked a little less than the 20 minutes) or until golden brown.
- Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 loaf