Garlic Herb Braid
4-4 1/2 c flour 3/4 t dried rosemary, crushed
3 T sugar 3/4 c 2% milk
2 pkg quick rise yeast 1/2 c water
2 t dried basil 1/4 c butter, cubed
1 3/4 t dill weed 1 egg
1 1/2 t salt 1 T butter, melted
3/4 t garlic powder
In a large bowl, combine 1 1/2 c flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water, and cubed butter to 120-130 degrees. 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 min. Cover and let rest for 10 min.
Divide dough into thirds. Shape each into a 15" rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rest until doubled, about 25 min. Bake at 375 for 20-25 min or until golden brown. Brush with melted butter. remove from pan to a wire rack to cool.