May 29, 2012

Tasty Tuesday: Garlic Herb Bread

Raise your hand if you love carbs! *both hands waving wildly* If heaven were on earth it would look like a bakery. (Dr. Adkins and I will never be BFF's. I'm ok with that.) I believe that every balanced meal has a meat, two vegetables, a fruit, and a floury, yeasty, crusty, crumby, CARB! Oh yeah, and a dessert.... but that's a given.

Sometimes I'm looking for bread to go with my meal but I'm tired of frozen dinner rolls. This bread is so savory, easy to make, and goes great with soup, butter, salad, butter, grilled meals, oh... and butter. My FAVORITE way to eat this bread leftover is to take a slice and put a little butter on it (figures, right?), spread some grated cheese of your choice over top, and sprinkle with a little garlic salt. Then broil it until the cheese melts. YUM!

Garlic Herb Bread

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages quick-rise yeast
1-1/2 teaspoons salt
3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter until warm but not boiling. Add to dry ingredients; beat just until moistened. Add egg and 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 (I just used the dough hook on my kitchen aid for 4 minutes). Cover and let rest for 10 minutes. To Braid: Divide dough into thirds. Shape each portion into a 15-in. rope. Place ropes on a flat surface and braid; pinch ends to seal and tuck under. Place in a large loaf pan, cover; let rise until doubled, about 20 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Makes 1 large loaf

Source: Taste of Home

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