Garden Herb Loaf
4 cups all-purpose flour (4 to 4 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon dried marjoram leaves
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary leaves
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter or margarine
1 egg
Marjoram, thyme or rosemary — optional
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt,
marjoram, thyme and rosemary. Heat milk, water and 1/4 cup butter until
very warm (120ş to 130şF); stir into dry ingredients. Stir in egg and
enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on
floured surface 10 minutes.
Divide dough into three equal pieces. Roll each to 30-inch rope. Braid
ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around
knot, in opposite directions, and tuck under to make round loaf. Place on
greased baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 40 minutes.
Bake at 375şF for 30 to 35 minutes or until done, covering with foil
during last 10 minutes to prevent excess browning. Melt remaining butter;
brush on loaf. If desired, sprinkle with marjoram, thyme and rosemary.
Remove from sheet; cool on wire rack.
Yield:
“1 loaf”
Per serving: 162 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 27g Carbohydrate; 21mg Cholesterol; 240mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
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