Garden Herb Loaf
This is undeniably one of the most beautiful loaves of bread to look
at or taste (that I have made, anyway). Because it is a braided loaf
it also requires no slicing. Just sit it on the table and watch them
tear it apart. I normally bake it on airbake cookie sheets to keep
the bottom from over browning.

Ingredients:

      4 to 4 1/2 cups all purpose flour
               2 packages of yeast
             3/4 teaspoon marjoram leaves
             3/4 teaspoon dried rosemary leaves
             3/4 teaspoon dried thyme leaves 
             1/2 cup water
               1 egg
               3 tablespoons sugar
           1 1/2 teaspoons salt
             3/4 cup milk
             1/4 cup plus 1 tablespoon butter
                 additional spices to taste


In a large bowl combine 1-1/2 cups flour, sugar, undisolved yeast,
salt, marjoram, thyme and rosemary. Heat the milk, water and 1/4
cup butter together until very warm (120 to 130 degrees); then
stir into the 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 and let rest on
a floured surface for 10 minutes.

Divide the dough into 3 equal peices. Roll each piece into a 30
inch rope. Braid the ropes together and pinch the ends to seal.
Tie a knot in the center of the braid, and wrap the ends around
the knot in opposite directions and tuck under to make a round
loaf. Place on a greased cookie sheet. Cover; let rise in a
warm, draft free place until doubled in size, about 20 to 40
minutes.

Bake at 375 degrees for 30 to 35 minutes, or until done,
covering the loaf with foil the last 10 minutes to prevent
over browning. Melt the remaining butter and brush it over
the loaf. If desired, sprinkle with assitional spices. Remove
from cookie sheet and let cool on a wire rack.





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Last Updated 5 Sept 1998 by Thomas macPaul the Younger