Ingredients
4 to 4-1/2 cups all-purpose flour3 tablespoons sugar2 packages (1/4 ounce each) quick-rise yeast2 teaspoons dried basil1-3/4 teaspoons dill weed1-1/2 teaspoons salt3/4 teaspoon garlic powder3/4 teaspoon dried rosemary, crushed3/4 cup 2% milk1/2 cup water1/4 cup butter, cubed1 large egg, room temperature1 tablespoon butter, melted
Preparation
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed 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, 4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
