Rustic Herb Braids
Rustic Herb Braids
Since I have been baking for as long as I can remember and I love herbs it is inevitable that I combine the two sometimes. One of my favorite recipes is this one for braided herbs breads loaded with herbs, shallots and garlic. I’ll be doing a talk tomorrow with the Master Gardeners on Cooking with Herbs so I made this bread for them to taste. I’ll also be making this bread for my cooking demo at Earthfest on Sunday. If you love to bake and love herbs this might be a bread you’d like to make, too.
Judi’s Herb Braids
5 ½ -6 ½ c. flour- white, spelt, whole wheat or a combination*
2 packages quick rising yeast**
¼ c. sauteed shallots or onions
2 T. each dried marjoram and parsley
1 T. each dried oregano and minced garlic
1 T. honey
2 t. dried thyme
2 t. salt
¼ c. olive oil
2 ¼ c. hot water
In a mixing bowl combine 2 c. of flour with the rest of the ingredients and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup additional flour and beat 1 minute longer. Stir in flour ½ cup at a time until soft dough forms. Turn onto surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 30 minutes. Turn dough onto surface and cut in half. Cut each half into thirds. Roll each piece of dough into an 18-inch rope. Loosely braid three ropes together and repeat with the remaining dough. Place on greased baking sheet and cover until doubled in size, about 20 minutes.
Bake in a preheated 375-degree oven for 25-30 minutes, or until bread sounds hollow when tapped lightly. Makes 2.
Variation: Try adding ¼ c. of wheat germ, oat bran or 2 tablespoons of seeds (sesame, pumpkin, sunflower, poppy, etc.)
* Whole wheat flour will require a longer kneading time.
**Regular yeast can be used, but rising times will be longer and water should be warm, not hot.
Roll dough into ropes
Braid loosely and pinch ends.
Bake once loaves have doubled in size.
