Ingredients
- 4 - 4 1/2 cups flour
- 3 Tablespoons sugar
- 2 pkg. quick rise yeast -(.5 oz total)
- 2 teaspoons dried basil
- 1 3/4 teaspoon dill weed
- 1 1/2 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried rosemary, crushed
- 3/4 cup milk
- 1/2 cup water
- 1/3 cup butter, cubed
- 1 egg
- 1 Tablespoon butter, meltes
- 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. (I would have let my kitchenaide do this if it would have fit.) Cover and let rest for 10 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 rest in a warm place until doubled (about 25 minutes)
- Bake at 375 for 20-25 minutes or until golden brown. Brush with melted butter.
No comments:
Post a Comment