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| Garden Herb Loaf |
"This bread attracts raves every time I make it! It is a circle of relatives favored!"
Ingredients :
- 4 1/4 cups all-motive flour
- three tablespoons white sugar
- 2 (.25 ounce) applications instant yeast
- 1 1/2 teaspoons salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- three/4 cup milk
- half 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, integrate 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.
- Heat milk, water, and 1/four cup butter till very hot (120-130 degrees F); stir into dry substances. Stir in egg and sufficient ultimate flour to make gentle dough.
- Knead on gently floured surface till easy and elastic, about four-6 minutes. Cover; permit 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 middle of braid; wrap ends around knot, in opposite instructions, and tuck beneath to make round loaf. Place on greased baking sheet. Cover; permit upward push in heat, draft-loose region till doubles in size, about 20 to 40 mins.
- Bake at 375 levels F (a hundred ninety stages C) for about 30 to 35 minutes or until performed, masking with foil at some stage in last 10 minutes of baking to save you excess browning. Melt last butter; brush over loaf. Sprinkle with additional herbs, if favored. Remove from sheet; allow cool on cord rack.
Notes :
- Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it lightly, and make easy-up less difficult.
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