10th May 2010
I came across this recipe, and immediately made it for Life Group. It was AMAZING! Perfect with any meal, and it looks so fancy! But it’s so easy, too! It’s definitely going to be made again and again! Thanks, Dine & Dish!
Garlic Herb Braid from Taste of Home’s Simple & Delicious
(click over for a great pic!)
- 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
- 1-3/4 teaspoons dill weed
- 1-1/2 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 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°. 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
4-6 minutes. Cover and let 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. Brush with
melted butter. Remove from pan to a wire rack to cool. Yield: 1 loaf
To make life easier, put all the ingredients except the final melted butter, in your bread machine and let your dough cycle do all the initial work.
*My notes: I’ve made this in the KitchenAid mixer with the dough hook (works fine!), and also in the bread machine. It’s a bit too much dough for my machine, but it rises better, and it’s easier. If you don’t want the whole braid loaf, it would work fine to split the dough into 2 loaf pans. Great if you’re taking dinner to someone!