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Garden Herb Loaf |
"This bread draws raves on every occasion I make it! It is a family favourite!"
Ingredients :
- 4 1/4 cups all-purpose flour
- 3 tablespoons white sugar
- 2 (.25 ounce) packages immediate yeast
- 1 half of teaspoons salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- three/4 cup milk
- 1/2 cup water
- 1/four cup butter
- 1 egg
- 1 tablespoon butter, melted
Instructions :
Prep : 25M | Cook : 20M | Ready in : 1H50M |
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- In huge bowl, combine 1 half of cups flour, sugar, undissolved yeast, salt, and herbs.
- Heat milk, water, and 1/4 cup butter till very hot (one hundred twenty-130 degrees F); stir into dry elements. Stir in egg and enough remaining flour to make smooth dough.
- Knead on gently floured surface till clean and elastic, approximately four-6 mins. Cover; let relaxation on floured surface 10 minutes.
- Divide dough into 3 identical pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends round knot, in opposite guidelines, and tuck below to make spherical loaf. Place on greased baking sheet. Cover; permit rise in heat, draft-free place till doubles in length, about 20 to forty minutes.
- Bake at 375 stages F (a hundred ninety stages C) for approximately 30 to 35 mins or until carried out, masking with foil at some stage in final 10 mins of baking to save you excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if preferred. Remove from sheet; let cool on wire rack.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals moist, cook it lightly, and make smooth-up simpler.
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