4 cups all-purpose flour (4 to 4 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon dried marjoram leaves
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary leaves
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter or margarine
1 egg
Marjoram, thyme or rosemary, optional
Servings: 16 / Yield: 1 loaf
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme and rosemary. Heat milk, water and 1/4 cup butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough into three equal pieces. Roll each to 30-inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
3. Bake at 375ºF for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning. Melt remaining butter; brush on loaf. If desired, sprinkle with marjoram, thyme and rosemary. Remove from sheet; cool on wire rack.
3 tablespoons sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon dried marjoram leaves
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary leaves
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter or margarine
1 egg
Marjoram, thyme or rosemary, optional
Servings: 16 / Yield: 1 loaf
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme and rosemary. Heat milk, water and 1/4 cup butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough into three equal pieces. Roll each to 30-inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
3. Bake at 375ºF for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning. Melt remaining butter; brush on loaf. If desired, sprinkle with marjoram, thyme and rosemary. Remove from sheet; cool on wire rack.