I hope everyone had a wonderful Easter weekend with family and friends! What a beautiful day it was; we celebrated a dear family friend’s 86th birthday as well as Easter! A good time was had by all! Here is a recipe for Herb Bread which was also a hit at our Easter dinner. Although a little time consuming, as all yeast breads are, it was well worth it! A hint of parsley, rosemary and thyme combined with soft, buttery, freshly made bread lent a beautiful aroma in my kitchen! What a flavorful addition to our dining table! Everyone seemed to enjoy this home baked bread! Try this one the next time you have a taste for home baked bread!
Home Baked Herb Bread
3 1/2 to 4 Cups All Purpose Flour
1 Tablespoon Sugar
1 Package Quick Acting Dry Yeast
1 1/4 Cups Warm Milk
2 Tablespoons Butter
2 Tablespoons Dried Parsley
2 Tablespoons Dried Rosemary
1 Tablespoon Dried Thyme
Mix 2 cups of the flour, the sugar and the yeast in a large bowl. Add the parsley, rosemary and thyme.
In a medium sized saucepan, combine the milk and butter. Heat until milk is just warm and the butter melted. Add the milk/butter to the flour mixture.
Beat on medium speed for one minute.
By hand, stir in the remaining flour, until dough is smooth not sticky.
Knead for 5 to 6 minutes. Form into a ball and place the dough in a buttered bowl. Cover with a towel and let rise in a warm place until double, about one hour.
Separate dough into 3 equal pieces. Form each piece into a 12″ rope and braid together. Place on a greased cookie sheet and cover with a towel. Let rise for another 30 to 40 minutes.
Heat oven to 350 degrees. Beat the egg with a fork or whisk and brush loaf with beaten egg.
Bake for 30 to 35 minutes or until loaf sounds hollow when tapped. After 10 minutes, transfer loaf to rack to cool.
1 Braided 10″ Loaf of Herb Bread