Prep 40 mins
Cook 25 mins
This is a recipe that came off a pkg of Fleischmann's Rapid-Rise yeast in the 90's. It's light and aromatic without being overpowered by seasoning. In my bread machine, I use regular yeast, put all liquids, then dry, then yeast and set it for a light 1.5lb loaf. It takes 3 hours to fully cook. Use dough setting
- 650.62-768.91 ml bread flour
- 29.58 ml sugar
- 7.08 g fast rise yeast
- 2.46 ml oregano
- 2.46 ml thyme
- 4.92 ml salt
- 177.44 ml water
- 44.37 ml butter
- 59.14 ml milk
- In large bowl, mix 1 1/4 C flour, sugar, yeast, oregano, thyme and salt.
- In another bowl, combine water, butter and milk.
- Microwave until 130 degrees f. Gradually add to dry ingredients.
- Beat 2 minutes at medium, then 2 minutes on high.
- With spoon, stir in enough flour to make soft elastic dough. Knead in adequate flour so that the dough is not sticky. (About 4 minutes.)
- Divide dough into thirds and roll each into a 24" rope.
- Braid three ropes and tuck ends under.
- Brush with beaten egg and sprinkle with sesame seeds.
- Place on greased baking sheet over a shallow pan half full of boiling water. Cover and let rise 25 minutes.
- Bake at 400 for 25 minutes.
- Cool on rack.
I admit I was skeptical of the method for this recipe. Only one rising session? And over the boiling water? Well, guess what? It WORKS!!! This is a delicious loaf with a crusty exterior and soft interior. I used your ABM instructions in your note just through the "knead" cycle. My braiding technique could use some work, but since I plan on making this often, I will get lots of practice! :) Made for Fall 2012 PAC game.