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French Herb Bread

Fondue.Chef's picture
Ingredients
  Unsifted all purpose flour 7 1⁄2 Cup (120 tbs)
  Salt 1 Tablespoon
  Rosemary leaves 1 Tablespoon
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Soft margarine 1 Tablespoon
  Hot tap water 2 1⁄2 Cup (40 tbs)
  Egg white 1
  Cold water 1 Tablespoon
Directions

Combine 2 1/3 cups flour, salt, rosemary leaves and undissolved dry yeast in large bowl.
Mix thoroughly.
Add softened margarine.
Add very hot tap water gradually to dry ingredients; beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour, or enough to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough (dough will be sticky).
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto well-floured board.
Divide into 6 equal pieces.
Roll each piece to a rope, 18 inches long.
Using 3 ropes, form a braid.
Place on greased baking sheet.
Repeat with remaining 3 ropes.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 450 for 25 minutes.
Combine egg white and 1 tablespoon cold water.
Remove from oven and brush with egg white mixture.
Return to oven; bake 5 minutes longer, or until done.
Remove from baking sheets and place on wire racks to cool.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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