“I wanted something different than the usual wheat bread, so I made this recipe with half wheat and half white flour and I am so glad I did. The best part is shaping the bread. I was scared to at first, but it actually turned out to be very simple and fun! The herbs give this bread such a tasty and unique flavor! **Also I didn't use rapid rise yeast, so I had to let the dough rise a lot longer then said here. About an hour for each time**”
READY IN:
1hr 35mins
SERVES:
1
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary.
  2. Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F); stir into dry ingredients.
  3. Stir in egg and enough remaining flour to make soft dough.
  4. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
  5. Cover; let rest on floured surface 10 minutes.
  6. Divide dough into 3 equal pieces.
  7. Roll each piece to 30-inch rope.
  8. Braid ropes; pinch ends to seal.
  9. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf.
  10. Place on greased baking sheet.
  11. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
  12. Bake at 375°F for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
  13. Melt remaining butter; brush over loaf.
  14. If desired, sprinkle with additional marjoram, thyme, and rosemary.
  15. Remove from sheet; let cool on wire rack.

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