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Monday, October 17, 2011

Garlic Herb Bread

I felt like baking one day (surprise, surprise), and decided to try my hand at making a braided bread. To my surprise, this recipe that looked rather difficult was really pretty simple. Unfortunately, I forgot to take a picture of the final product. The smell from all of the herbs in this recipe lingered in the kitchen for hours. The bread was pretty dense, but full of flavor. I'm not sure if the density was due to the amount of kneading that I did, or if that's just how this recipe was supposed to turn out. 

My next post will be an explanation of how to braid bread, using the directions given in the Taste of Home Fall Baking magazine.



Garlic Herb Bread
from Taste of Home Fall Baking 
Yield: 1 loaf or 16 slices

What You Need
4 to 4-1/2 cups all-purpose flour
3 Tbsp. sugar
2 packages (1/4 ounce each) quick-rise yeast
2 tsp. dried basil
1-3/4 tsp. dill weed
1-1/2 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
3/4 cup 2% milk {I used 1%.}
1/2 cup water
1/4 cup butter, cubed {I used margarine.}
1 egg
1 Tbsp. butter, melted {I left this out.}

What To Do
~ 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 degrees 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 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 degrees F. for 20-25 minutes or until golden brown.
~ If desired, brush with melted butter.
~ Remove from pan to a wire rack to cool.




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