Garden Herb Loaf

READY IN: 1hr 35mins
YIELD: 1 loaf




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