Ingredients
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
- 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
Instructions
- 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
(16 slices).
