Braided Herb Bread
To use fresh herbs in place of Herbs de Provence,
use 2 Tbsp freshly minced rosemary and 2 Tbsp freshly minced thyme.
use 2 Tbsp freshly minced rosemary and 2 Tbsp freshly minced thyme.
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What you need: 1 Tbsp salt 2 Tbsp Herbs de Provence 2 ½ tsp dry yeast, (1 pkg) About 7 cups flour 2 ½ cups water 1 Tbsp butter 1 egg, slightly beaten |
Method:
In a large bowl, combine the salt, Herbs de Provence, and yeast.
In a saucepan, over low heat, heat the water and butter until it is just above finger temperature.
Add the warm liquid to the bowl and stir until the yeast is mostly melted and begins to froth.
Slowly work in the flour until the dough holds together. It is better to add too little flour than too much. The remaining flour will be used to roll out the braids.
Place the dough in a greased bowl and cover with a clean cloth. Set the dough to rise in a warm draft free spot until it has doubled in size, about 1 ½ hours.
Preheat oven to 450°.
Punch down the dough and turn onto to a well floured surface. Knead until it is smooth and elastic, using as little flour as possible.
Divide the dough into six parts and shape the pieces into ropes of equal length, about 18 inches.
Place three ropes side by side on a greased cookie sheet. Pinch the three ropes of dough together at one end, braid the dough and then pinch it together at the other end as well.
Let the braids rise for about 30 minutes.
Brush the top of the braids with egg, then bake for about 30 minutes or until the loaves sounds hollow when tapped with finger.
Remove to a rack and cover with a clean cloth. Let the bread cool for at 10 minutes before slicing.
In a large bowl, combine the salt, Herbs de Provence, and yeast.
In a saucepan, over low heat, heat the water and butter until it is just above finger temperature.
Add the warm liquid to the bowl and stir until the yeast is mostly melted and begins to froth.
Slowly work in the flour until the dough holds together. It is better to add too little flour than too much. The remaining flour will be used to roll out the braids.
Place the dough in a greased bowl and cover with a clean cloth. Set the dough to rise in a warm draft free spot until it has doubled in size, about 1 ½ hours.
Preheat oven to 450°.
Punch down the dough and turn onto to a well floured surface. Knead until it is smooth and elastic, using as little flour as possible.
Divide the dough into six parts and shape the pieces into ropes of equal length, about 18 inches.
Place three ropes side by side on a greased cookie sheet. Pinch the three ropes of dough together at one end, braid the dough and then pinch it together at the other end as well.
Let the braids rise for about 30 minutes.
Brush the top of the braids with egg, then bake for about 30 minutes or until the loaves sounds hollow when tapped with finger.
Remove to a rack and cover with a clean cloth. Let the bread cool for at 10 minutes before slicing.