Garden Herb Loaf

From "Seasoned Loaves", Country Gardens Early Spring 1996

3½-4  cups all-purpose flour
3  Tbsp. sugar
2  pkg. active dry yeast
1½  tsp. salt
¼  tsp. dried marjoram, crushed
¼  tsp. dried thyme, crushed
¼  tsp. dried rosemary, crushed
½  cup water
¼  cup milk
¼  cup butter
1  egg
1  Tbsp. butter
Dried marjoram, thyme, and rosemary (optional)

In large bowl combine 1½ cups flour, sugar, yeast, salt, marjoram, thyme, and rosemary.  In saucepan heat and stir water, milk, and ¼ cup butter until warm (120° to 130°).  Stir into flour mixture. Stir in egg and enough remaining flour to make soft dough.  Turn out onto lightly floured surface and knead in enough remaining flour to make dough smooth and elastic (4 to 6 minutes).  Place in greased bowl; turn once.  Cover and let rise in warm place until doubled (about 45 minutes).

Punch dough down.  Turn out onto lightly floured surface.  Divide into 3 equal portions.  Cover and let rest 10 minutes.  Roll each piece into 30-inch rope.  Braid ropes; pinch ends to seal.  Loosely coil braid to form round loaf, tucking ends under.  Place on greased baking sheet.  Cover and let rise in warm place until doubled (about 40 minutes).

Bake in 375° oven 30 minutes or until lightly brown; cover with foil last 10 minutes to prevent overbrowning.  Melt remaining butter and brush over loaf.  If desired, sprinkle with dried herbs.  Remove from baking sheet.  Cool completely.  Makes 1 loaf.