Garlic Herb Braid

Speckled with herbs and braided, this is an attractive loaf that is very flavourful. Best eaten warm.

garlic herb braid

4 to 4 1/2 cups bread flour
3 tablespoons sugar
2 tablespoons yeast
2 teaspoons dried basil, or 2 tablespoons fresh
1 3/4 teaspoons dill weed or 1 tablespoon fresh
1 1/2 teaspoons salt
3/4 teaspoon garlic powder or 1–2 cloves garlic, crushed
3/4 teaspoon dried rosemary, crushed, or 1/2 tablespoon fresh
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
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 F. 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, about 5 minutes. Cover and let rest for 30 minutes. Divide dough into thirds. Shape each into a 15-inch rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375 F for 20–25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. 

Yield: 1 loaf.