HERB LOAF
"This lovely low-sodium loaf gets its delicious flavor from a handful of fragrant herbs," says Nancy Zimmerman of Cape May Court House, New Jersey.
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 2g protein.
GARDEN HERB BREAD
This pretty golden round loaf is speckled with herbs. It's simply delicious and is so impressive to serve dinner guest!-Deb Lipinski, Fremont, Nebraska
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 12
Steps:
- In a bowl, combine 1-1/2 cups flour, sugar, yeast, salt, marjoram, thyme and rosemary. In a saucepan over low heat, heat milk, water and 1/4 cup butter to 120°-130°. Pour over the dry ingredients. Add egg and blend well. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide into three equal portions. Shape each into a 28-in. rope. Braid ropes; pinch ends to seal. Tie braid into a knot. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Melt remaining butter; brush over bread. Sprinkle with additional herbs if desired. Remove from pan and cool on a wire rack.
Nutrition Facts :
GARDEN HERB LOAF
I wanted something different than the usual wheat bread, so I made this recipe with half wheat and half white flour and I am so glad I did. The best part is shaping the bread. I was scared to at first, but it actually turned out to be very simple and fun! The herbs give this bread such a tasty and unique flavor! **Also I didn't use rapid rise yeast, so I had to let the dough rise a lot longer then said here. About an hour for each time**
Provided by superblondieno2
Categories Breads
Time 1h35m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 2712.2, Fat 75, SaturatedFat 43.1, Cholesterol 389.7, Sodium 4076.9, Carbohydrate 434.7, Fiber 17.1, Sugar 39.6, Protein 70.1
GARDEN HERB LOAF
This bread draws raves whenever I make it! It is a family favorite!
Provided by Theresa Malone
Categories Yeast Bread
Time 1h50m
Yield 20
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.
- Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees 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 4-6 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 doubles in size, about 20 to 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23 g, Cholesterol 17.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 203.1 mg, Sugar 2.4 g
GARDEN HERB BRAID
Make and share this Garden Herb Braid recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 23
Steps:
- 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.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for about 10 minutes.
- 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.
- 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.
- Yield: 1 loaf (16 slices).
Nutrition Facts : Calories 2722.6, Fat 75.2, SaturatedFat 43.2, Cholesterol 389.7, Sodium 4079.2, Carbohydrate 436.9, Fiber 18.5, Sugar 39.7, Protein 70.5
GARDEN HERB LOAF
This bread draws raves whenever I make it! It is a family favorite!
Provided by Theresa Malone
Categories Yeast Bread
Time 1h50m
Yield 20
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.
- Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees 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 4-6 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 doubles in size, about 20 to 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23 g, Cholesterol 17.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 203.1 mg, Sugar 2.4 g
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