6 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons salt
1 envelope Fleischmann's® Quick-Rise® Yeast
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups water
1/2 cup milk
3 tablespoons shortening
1 tablespoon shortening, melted
1 tablespoon poppy seeds or additional dried herbs, optional
Servings: 24
1. Set aside 1 cup flour from total amount. In large bowl, combine remaining flour, sugar, salt, undissolved yeast, basil, oregano and thyme. Heat water, milk and 3 tablespoons shortening until hot to touch, 125º to 130ºF. Stir hot liquids into dry mixture. Stir in enough reserved flour to make soft dough. Turn out onto floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Divide dough in half. Divide one-half of dough into 3 equal pieces. Flatten each piece into a rectangle. Roll each piece into a long strand the length of baking sheet tapering the ends. Place each strand on greased baking sheet and braid the 3 strands, pinching the tips of the braid together to seal. Repeat with other half of dough. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
3. Bake at 400ºF for 25 minutes or until done. Brush with melted shortening; sprinkle with poppy seeds or dried herbs, if desired. Remove from baking sheet; cool on wire racks.
Yield: 2 Braids
Cuisine: Italian
3 tablespoons sugar
2 teaspoons salt
1 envelope Fleischmann's® Quick-Rise® Yeast
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups water
1/2 cup milk
3 tablespoons shortening
1 tablespoon shortening, melted
1 tablespoon poppy seeds or additional dried herbs, optional
Servings: 24
1. Set aside 1 cup flour from total amount. In large bowl, combine remaining flour, sugar, salt, undissolved yeast, basil, oregano and thyme. Heat water, milk and 3 tablespoons shortening until hot to touch, 125º to 130ºF. Stir hot liquids into dry mixture. Stir in enough reserved flour to make soft dough. Turn out onto floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Divide dough in half. Divide one-half of dough into 3 equal pieces. Flatten each piece into a rectangle. Roll each piece into a long strand the length of baking sheet tapering the ends. Place each strand on greased baking sheet and braid the 3 strands, pinching the tips of the braid together to seal. Repeat with other half of dough. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
3. Bake at 400ºF for 25 minutes or until done. Brush with melted shortening; sprinkle with poppy seeds or dried herbs, if desired. Remove from baking sheet; cool on wire racks.
Yield: 2 Braids
Cuisine: Italian
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