Garden Herb Braid

Adapted from a recipe off the internet, this smells so good baking! Enjoy!

• Ready In: 55 mins
• Yields: 1 loaf

Ingredients

• 4 -4 1⁄2 cups all-purpose flour
• 3  tablespoons sugar
• 2 (1/4ounce) packages fast rise yeast
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon dried marjoram
• 3⁄4 teaspoon dried thyme
• 3⁄4 teaspoon parsley flakes
• 3⁄4 teaspoon dried basil
• 3⁄4 teaspoon dried oregano
• 3⁄4 teaspoon dried rosemary, crushed
• 3⁄4 teaspoon  crushed sage
• 3⁄4 cup milk
• 1⁄2 cup water
• 1⁄4 cup butter, cubed
• 1  egg

• Topping

• 1  tablespoon butter, melted
• 1⁄8 teaspoon dried marjoram
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon dried parsley flakes
• 1⁄8 teaspoon dried basil
• 1⁄8 teaspoon dried oregano
• 1⁄8 teaspoon dried rosemary, crushed
• 1⁄8 teaspoon  crushed sage

Directions

1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120*-130*F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in just enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for about 10 minutes.
3. Divide dough into thirds. Shape each portion into a 15 inch rope. Place ropes on greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
4. Bake at 375*F. for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Then remove from pan to a wire rack to cool.
5. Yield: 1 loaf (16 slices).