Site Search:
      Home     Recipes     Store

Garden Herb Loaf

Home | Recipes | G
Main dish


  • 4 c All-purpose flour; (4 to 4 1/2)
  • 3 tb Sugar
  • 2 pk Fleischmann's RapidRise Yeast
  • 1 1/2 ts Salt
  • 3/4 ts Spice Islands Marjoram
  • 3/4 ts Spice Islands Thyme (leaves)
  • 3/4 ts Spice Islands Rosemary
  • 3/4 c Milk
  • 1/2 c Water
  • 1/4 c Plus 1 tablespoon butter or margarine
  • 1 Egg
  • Additional marjoram, thyme and 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 (120 to 130 0 F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft d
ough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 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, tucking both ends under knot to form a round loaf. Place on greased baking sheet. Cover; let rise in wa
rm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375 0 F for 30 to 35 minutes or until done, tenting with aluminum foil after 20 minutes to prevent overbrowning. Melt remaining butter; brush on loaf. Sprinkle with marjoram, thyme and rosemary, if desired. Remove from pan; cool on wire rack.
Makes 1 loaf Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <>
NOTES : A crowning addition to a special dinner or casual brunch