Italian Herb Braid

Total Time
1hr 5mins
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

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Ingredients

Nutrition

Directions

  1. In large bowl, mix 1 1/4 C flour, sugar, yeast, oregano, thyme and salt.
  2. In another bowl, combine water, butter and milk.
  3. Microwave until 130 degrees f. Gradually add to dry ingredients.
  4. Beat 2 minutes at medium, then 2 minutes on high.
  5. 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.)
  6. Divide dough into thirds and roll each into a 24" rope.
  7. Braid three ropes and tuck ends under.
  8. Brush with beaten egg and sprinkle with sesame seeds.
  9. Place on greased baking sheet over a shallow pan half full of boiling water. Cover and let rise 25 minutes.
  10. Bake at 400 for 25 minutes.
  11. Cool on rack.
Most Helpful

5 5

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.