Tuesday, February 23, 2010

Taste Taste Tuesday: Garlic Herb Bread

So, I got this free magazine in the mail the other day and it had this recipe in it. The picture of the braided loaf is gorgeous! Chris said "Wow. That looks really hard. How would you get it braided like that?". My response was, "You braid it". He said, "I don't know how to braid". Haha. He is such a boy. Anyway, I thought I would take on the challenge of braiding the bread. It really isn't hard if you know how to braid :0). Mine isn't nearly as pretty as the one in the magazine but it turned out pretty good and it tastes yummy! It reminds me of the bread you get in restaurants to dip in EVOO. You could do two loaves (divide dough into 6 portions and make 6 ropes). The smaller loaves would be perfect for a party.

4 to 4 1/2 cups flour (all purpose or bread flour)
3 tbsp sugar
2 pkg yeast (or 4.5 tsp)
1/2 cup lukewarm water
2 tsp dried basil
1 3/4 tsp dill
1 1/2 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary, crushed
3/4 cup milk
1/4 cup butter, cubed
1 egg, beaten
1 tbsp butter or evoo
kosher or sea salt

Mix warm water, sugar and yeast in a small bowl. Let it sit 5-10 minutes or until it is foamy. If after 10 minutes it is not foamy, start over. Your yeast may be old or your water temperature too warm or too cold. You just want it lukewarm.

Meanwhile, heat milk and butter in a saucepan until butter is melted. You don't want the mixture to get too hot.

In a large mixing bowl, place 1 1/2 cups flour, basil, dill, salt, garlic powder and rosemary. Add the milk/butter mixture and stir until combined. Add the egg and stir until combined. Pour yeast mixture into bowl and stir until combined. Add the remaining flour 1/2 cup at a time until a soft dough is formed. I ended up using 4 cups of flour total but it really depends on the weather that day. Knead for 4-6 minutes and then let rest for 10 minutes.

Divide dough into thirds and shape each into 15 in rope. Place ropes on a greased baking sheet and braid. Pinch the ends to seal and tuck under. Cover and let rise in a warm place until doubled (about 30 minutes).

Bake at 375 (uncovered) for 20 minutes or until golden. Brush with melted butter or evoo and sprinkle with salt.


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