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Galic Herb Braid |

Garlic Herb Braid

  • Author: Laura


Units Scale
  • 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
  • 13/4 teaspoons dill weed
  • 11/2 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


  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings.
  2. In a small saucepan, heat the milk, water and cubed butter to 120°-130°.
  3. Add to dry ingredients; beat just until moistened.
  4. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
  5. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
  6. Divide dough into thirds. Shape each into a 15-in. rope.
  7. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
  8. Cover and let rise until doubled, about 25 minutes.
  9. 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.
  10. Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 loaf
    (16 slices).
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