Sunday, January 24, 2010

Braided Herb Bread

I usually make this when we have Italian foods, but I think it would be good with other things as well. You can halve it, and it's still wonderful! I found the recipe in one of my favorite cookbooks: The Good Housekeeping Illustrated Cookbook (1980). I love it because it has tons of pictures!

1 Tbl salt
1 Tbl rosemary leaves
2 pkg yeast
about 7 c flour
2 1/2 c water
1 Tbl butter
1 egg, slightly beaten
  • Combine salt, rosemary, yeast, and 2 1/2 cups flour in a bowl.
  • In a saucepan, over low heat, heat water and butter until very warm. Butter doesn't need to melt.
  • With mixer at Medium speed, gradually beat dry ingredients for 2 minutes, scraping sides occasionally. 
  • Add 2 cup flour and beat 2 minutes at High speed, scraping bowl occasionally.
  • Stir in 3 1/2 cups flour to make soft, sticky dough.
  • Place in greased bowl. Cover with towel. Let dough rise in a warm place (on top of refrigerator), away from draft, until doubled- about 1 1/2 hours.
  • Punch down dough and turn out onto well-floured surface. 
  • Knead until smooth and elastic-10 minutes.
  • Divide dough into 6 equal pieces.
  • Roll each piece into an 18 inch rope.
  • On one side of a large cookie sheet, braid 3 ropes together. Repeat with remaining ropes.
  • Cover with towel. Let rise in a warm place until doubled- about 30 minutes
  • Preheat oven to 450*
  • Brush tops of loaves with egg. 
  • Bake 25 minutes or until loaves sound hollow when tapped with fingers. 
  • Remove to racks to cool.

1 comment:

  1. Hey that bread looks really good. I love anything with rosemary.


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