Wednesday, December 1, 2010

Garden Herb Bread

I hope you had a wonderful Thanksgiving holiday! We were gone five days and I have been busy trying to catch up. This is a tasty quick bread recipe that I've had for so many years I am not sure of the source. This turns out fairly dense since it does not have a rise, but because of that goes perfectly with soups and stews. This bread is fabulous with this Tortellini Soup. Once the dough is made, I divide it in threes, make long pieces, braid and tuck the ends, as seen in the photo. However if you do not want to do that, shaping it into a bread pan works just fine. Very yummy and easy!
What You Need:
4-6 cups all purpose flour
3 tablespoons sugar
2 packages of rapid rise yeast
1 1/2 teaspoons salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
3/4 cup milk
1/2 cup water
1/4 cup butter
1 egg

In a small saucepan, heat milk, water, and butter until just warm. Combine liquid with dry ingredients. Stir in egg. Gradually add flour until a stiff dough is formed. Do not over flour dough. Cover and let rest about 10 minutes. At this time, braid and knot the ends or form into a bread pan. Bake at 375 degrees for 30-35 minutes. You may need to cover the top with foil during the last 10 minutes to avoid over browning the top. Enjoy!

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