Ingredients
4 to 4-1/2 cups all-purpose flour3 tablespoons sugar2 packages (1/4 ounce each) quick-rise yeast1-1/2 teaspoons salt3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano3/4 teaspoon dried rosemary, crushed3/4 teaspoon rubbed sage3/4 cup milk1/2 cup water1/4 cup butter, cubed1 eggTOPPING:1 tablespoon butter, melted1/8 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano1/8 teaspoon dried rosemary, crushed1/8 teaspoon rubbed sage
Preparation
In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 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 10 minutes.
Divide dough into thirds. Shape each portion into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
Bake 375° for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.
