Garden Herb Loaf
(Gillespie County)

4 to 4 1/2 cups all-purpose flour
3 tablespoons sugar
2 packages rapid rise yeast
1 1/2 teaspoons salt
3/4 teaspoon marjoram leaves
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried rosemary leaves
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter
1 egg
Additional marjoram, thyme, and rosemary, optional.

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 degrees to 130); 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 375o 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.

4H Recipe Index