Garlic-Herbal Bread Braid for Lammas


4 to 4-1/2 cups all-purpose flour

3 tablespoons sugar

2 packages (1/4 ounce each) quick-rise 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

1/2 cup water

1/4 cup butter, cubed

1 large egg, room temperature

1 tablespoon butter, melted


  • 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, 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 or until golden brown.

  • Brush with melted butter. Remove from pan to a wire rack to cool.

  • Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil.

  • To use, thaw at room temperature.

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