- 4 1/2 cups [630 g] white all-purpose flour [never bleached or wheat bran]
- 3 tablespoons [45 g] sugar
- 2 packs quick-rise instant yeast
- 1 1/2 teaspoons [7.5 mL] salt
- 3/4 teaspoon [3.75 mL] marjoram
- 3/4 teaspoon [3.75 mL] thyme
- 3/4 teaspoon [3.75 mL] rosemary leaves
- 3/4 cup [190 mL] milk
- 1/2 cup [125 mL] water
- 1/4 cup [60 g] butter
- 1 egg
- 1 tablespoon [15 g] butter
- Marjoram, thyme and/or rosemary leaves, to taste
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- Into a large bowl, combine 1 1/2 cups [210 g] of the flour, sugar, undissolved yeast, salt, marjoram, thyme and rosemary.
- Heat together milk, water and 1/4 cup [60 g] butter, until very warm [120°F - 130°F / 49°C - 54°C].
- Stir milk mixture into dry ingredients.
- Stir in egg and enough remaining flour to get a soft dough.
- Knead onto a lightly floured surface, until smooth and elastic [for 4 to 6 minutes].
- Cover dough and leave to rest onto floured surface, for 10 minutes.
- Divide dough into 3 equal parts: roll each part into a 30-inch [76-cm] rope.
- Braid ropes; pinch ends to seal.
- Tie a knot in center of braid; wrap ends around knot in opposite directions and tuck under to shape a round loaf.
- Transfer onto a greased baking sheet.
- Cover.
- Let rise into a warm, draft-free environment until double in bulk, for about 20 to 40 minutes.
- Bake into a preheated 375°F [190°C] oven for 30 minutes or until done, loosely covering loaf with foil during the last 10 minutes to prevent excess browning.
- Melt remaining 1 tablespoon [15 g] butter; brush over loaf.
- Sprinkle with herbs [marjoram, thyme and/or rosemary], to taste.
- Remove from baking sheet, onto a wire rack.
- Cool.
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