Garlic Herb Braid

Garlic Herb Braid

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast (I used SAF instant yeast) = 4 ½ tsp.
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk (I used skim)
1/2 cup water
1/4 cup butter, cubed
1 egg
1 tablespoon butter, melted
　
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. 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° for 20-25 minutes or until golden brown.
Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 loaf(16 slices).