| 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
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”