I bookmarked this recipe about a month ago in a magazine my mom gave me, and finally made it with our lasagna last week. Oh my goodness, this is some of the best bread I’ve ever eaten! It takes a bit of work, but is definitely worth it. The combination of herbs is amazing (I love all the dill!) and it looks like something straight from the bakery. Parts of it get nice and toasty (which is my hubby’s favorite part) while other parts are super soft and chewy (which is my favorite part). Enjoy!
Garlic Herb Braid
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 and 3/4 teaspoons dill weed
1 and 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 Tablespoon butter, melted
In a large bowl, combine 1 and 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. (add more flour as needed, until the dough is “soft as a baby’s bottom”, aka soft not sticky)
Put dough onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let the dough 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. (You can also test the inside with a toothpick) Take out of the oven and brush with melted butter. (You can add some more garlic powder or maybe some parmesan cheese too, yum!) Remove from the pan to a wire rack to cool.
Source: Taste of Home