Garden Herb Loaf Recipes

GARDEN HERB LOAF

Steps:

• In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.
• Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees 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 4-6 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 doubles in size, about 20 to 40 minutes.
• Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.

GARDEN HERB BREAD

Steps:

• In a bowl, combine 1-1/2 cups flour, sugar, yeast, salt, marjoram, thyme and rosemary. In a saucepan over low heat, heat milk, water and 1/4 cup butter to 120°-130°. Pour over the dry ingredients. Add egg and blend well. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide into three equal portions. Shape each into a 28-in. rope. Braid ropes; pinch ends to seal. Tie braid into a knot. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Melt remaining butter; brush over bread. Sprinkle with additional herbs if desired. Remove from pan and cool on a wire rack.

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.

GARDEN HERB BRAID

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and 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 portion into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes., Bake 375° for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.

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!