Garden Herb Loaf
Makes 1 loaf.
4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 teaspoons salt
3/4 teaspoon SPICE ISLANDS Marjoram
3/4 teaspoon SPICE ISLANDS Thyme (leaves)
3/4 teaspoon SPICE ISLANDS Rosemary
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter or margarine
Additional SPICE ISLANDS Marjoram, Thyme (leaves), and Rosemary, optional
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 flour mixture. 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.
Serving size: 1 slice (1/16 of recipe)
calories 176; total fat 5g; saturated fat 3g;
cholesterol 24mg; sodium 267mg; total carbohydrate 29g; dietary fiber 1 g.; protein 5g.