Garlic-Herb Braid

From Simple and Delicious (Jan./Feb. 2010), page 58.

Prep: 20 min. + rising / Bake: 20 min.
Yield: 1 loaf (16 slices)

I do not have a talent for yeast breads, but this was seriously one of the best endeavors I ever made in that area.  Although it takes a little while (for rising), this bread is actually quite easy to make and well worth the effort.  It is delicious!

4 to 4 1/2 cups all-purpose flour
3 Tbs. sugar
2 pkg. (1/4 oz. each) quick-rise yeast
2 tsp. dried basil
1 3/4 tsp. dill weed
1 1/2 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
2/3 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbs. butter, melted

In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and seasonings.  In a small saucepan, heat the milk, water, and cubed butter to 120-130F.  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; kneed until sooth and elastic, about 4-6 minutes.  Cover and let rest for 10 minutes.

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 rise in a warm place until doubled, about 25 minutes.

Bake at 375F for 20-25 minutes or until golden brown.  Brush with melted butter.  Remove from pan to a wire rack to cool.

Nutrition Facts:

1 slice = 169 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 257 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Notes:
- I used rapid-rise yeast, which I think is the same as quick-rise.
- Because I love basil, it is possible that I was a little heavy handed on the 2 tsp. that the recipe calls for.
- Did I crush my dried rosemary?  No, but perhaps doing so would release more flavor . . . ?
- I never buy 2% milk, but for the sake of posting the published nutrition facts, I've been specific.
- I did all the mixing in my Kitchen-Aid using the paddle attachment.  Typically I'd switch to the dough hook after a while, but I decided to actually knead the bread by hand this time where the recipe calls for it.
- The temperature of the liquids is actually important--not warm enough and your yeast won't do the job; too warm and you'll kill it.  I clipped a meat thermometer inside my pot to watch the temperature, making sure that it didn't touch the bottom of the pan.  Be careful once things reach the right temperature, though; I had to let mine cool down a little before adding it to the dry ingredients because things got hot quickly.
- I'm pretty sure I ended up using all 4 1/2 cups of flour, but don't assume that you will.  I've learned that sometimes you need it all and sometimes you don't.  Perhaps it depends on the weather.
- My ropes weren't quite long enough, I think, because I was only able to get three braids out of them.  The picture in the magazine has five, which looks so much cooler.