| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ketchum kit, Main dishes | 4 | Servings | |
INGREDIENTS
| 4 | c | All-purpose flour; (4 to 4 1/2) |
| 3 | tb | Sugar |
| 2 | pk | Fleischmann's RapidRise Yeast |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Spice Islands Marjoram |
| 3/4 | ts | Spice Islands Thyme (leaves) |
| 3/4 | ts | Spice Islands Rosemary |
| 3/4 | c | Milk |
| 1/2 | c | Water |
| 1/4 | c | Plus 1 tablespoon butter or margarine |
| 1 | Egg | |
| Additional marjoram, thyme and rosemary (optional) |
INSTRUCTIONS
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 0 F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft d ough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into three equal pieces. Roll each to 30-inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, tucking both ends under knot to form a round loaf. Place on greased baking sheet. Cover; let rise in wa rm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375 0 F for 30 to 35 minutes or until done, tenting with aluminum foil after 20 minutes to prevent overbrowning. Melt remaining butter; brush on loaf. Sprinkle with marjoram, thyme and rosemary, if desired. Remove from pan; cool on wire rack. Makes 1 loaf Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@plinet.com> NOTES : A crowning addition to a special dinner or casual brunch
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