Recipe - Garden Herb Loaf

4 cup Allpurpose flour; (4 to 4
1/2)
3 tablespoon Sugar
2 pack Fleischmann's RapidRise
Yeast
1 One half teaspoon Salt
Three fourths teaspoon Spice Islands Marjoram
Three fourths teaspoon Spice Islands Thyme (leaves)
Three fourths teaspoon Spice Islands Rosemary
Three fourths cup Milk
One half cup Water
One fourth cup Plus 1 tablespoon butter or
margarine
1 Egg
Additional marjoram, thyme
and rosemary (optional)

In large bowl, combine 1 One half cups flour, sugar, undissolved yeast, salt,
marjoram, thyme and rosemary. Heat milk, water and One fourth cup butter until
very warm (120 to 130 0 F); stir into dry ingredients. Stir in egg and
enough remaining flour to make soft d

ough. Knead on lightly floured surface until smooth and elastic, about 4 to
6 minutes. Cover; let rest 10 minutes.

Divide dough into three equal pieces. Roll each to 30inch rope. Braid
ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around
knot, tucking both ends under knot to form a round loaf. Place on greased
baking sheet. Cover; let rise in wa

rm, draftfree place until doubled in size, about 20 to 40 minutes.

Bake at 375 0 F for 30 to 35 minutes or until done, tenting with aluminum
foil after 20 minutes to prevent overbrowning. Melt remaining butter; brush
on loaf. Sprinkle with marjoram, thyme and rosemary, if desired. Remove
from pan; cool on wire rack.

Makes 1 loaf
Recipe By : Ketchum Kitchen

Posted to MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 06:00:48 0800 (PST)

From: Greg Leonhardt gregl@plinet.com

NOTES : A crowning addition to a special dinner or casual brunch