I'm still in #IsolationBaking mode so here is a recipe for
Herbed Garlic Braid
A savory bread that comes together quickly & easily, perfect for experts & beginning bakers alike. A springy, light texture of a Challah-type egg-enriched bread to flavor with fresh or dried herbs.
Herbed Garlic Braid
A savory bread that comes together quickly & easily, perfect for experts & beginning bakers alike. A springy, light texture of a Challah-type egg-enriched bread to flavor with fresh or dried herbs.
1/
INGREDIENTS
3 ½ to 4 cups (approximately 490 - 560 grams) all-purpose flour
3 tablespoons sugar
2 packages (1/4-oz each / total 14 grams) active/quick-rise (or traditional) dry yeast
1 rounded or 2 teaspoons dried basil
1 ½ teaspoons dried dill weed
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INGREDIENTS
3 ½ to 4 cups (approximately 490 - 560 grams) all-purpose flour
3 tablespoons sugar
2 packages (1/4-oz each / total 14 grams) active/quick-rise (or traditional) dry yeast
1 rounded or 2 teaspoons dried basil
1 ½ teaspoons dried dill weed
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¾ teaspoon dried rosemary, crushed
1 ½ teaspoons salt
¾ teaspoon garlic powder
¾ cup (200 ml) lowfat (2% fat)milk
½ cup (125 ml) water
4 tablespoons (60 grams) unsalted butter, cubed
1 large egg
1 to 1 ½ tablespoons (15 – 22 grams) butter, melted (I use salted butter)
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¾ teaspoon dried rosemary, crushed
1 ½ teaspoons salt
¾ teaspoon garlic powder
¾ cup (200 ml) lowfat (2% fat)milk
½ cup (125 ml) water
4 tablespoons (60 grams) unsalted butter, cubed
1 large egg
1 to 1 ½ tablespoons (15 – 22 grams) butter, melted (I use salted butter)
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3/
In a large mixing bowl, combine 1½ cups (210 grams) of the flour, the sugar, yeast & the seasonings (dried basil, dill, rosemary, the garlic powder & the salt).
Place the milk, water & cubes of butter in a small saucepan & heat gently until the butter is just melted
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In a large mixing bowl, combine 1½ cups (210 grams) of the flour, the sugar, yeast & the seasonings (dried basil, dill, rosemary, the garlic powder & the salt).
Place the milk, water & cubes of butter in a small saucepan & heat gently until the butter is just melted
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4/
and the liquid is just hotter than body temperature (you’ll feel a comfortable heat on the back of your hand); you want it warm not hot. You could also infuse the mixture with fresh or roasted garlic for several minutes before straining & gently reheating to warm before
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and the liquid is just hotter than body temperature (you’ll feel a comfortable heat on the back of your hand); you want it warm not hot. You could also infuse the mixture with fresh or roasted garlic for several minutes before straining & gently reheating to warm before
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5/
adding to the dry ingredients.
Add the warm liquid to the dry ingredients in the large mixing bowl. Using a wooden spoon, stir just until all the dry ingredients are moistened & the mixture is smooth.
Beat in the egg until smooth.
Stir in enough of the remaining
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adding to the dry ingredients.
Add the warm liquid to the dry ingredients in the large mixing bowl. Using a wooden spoon, stir just until all the dry ingredients are moistened & the mixture is smooth.
Beat in the egg until smooth.
Stir in enough of the remaining
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6/
flour to form a soft dough.
Turn the dough out onto a floured work surface & knead until smooth & elastic, about 4 – 6 minutes, adding more flour little by little if the dough is sticky. Form the dough into a ball, cover with a clean kitchen towel & let rest for 10
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flour to form a soft dough.
Turn the dough out onto a floured work surface & knead until smooth & elastic, about 4 – 6 minutes, adding more flour little by little if the dough is sticky. Form the dough into a ball, cover with a clean kitchen towel & let rest for 10
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7/
minutes.
Line a large baking sheet with parchment or oven paper.
Evenly divide the dough into thirds. Shape each piece into a long rope – 15 – 18 inches (38 – 45.5 cm) long & place the ropes on the prepared baking sheet.
Braid the 3 strands of dough rather tightly.
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minutes.
Line a large baking sheet with parchment or oven paper.
Evenly divide the dough into thirds. Shape each piece into a long rope – 15 – 18 inches (38 – 45.5 cm) long & place the ropes on the prepared baking sheet.
Braid the 3 strands of dough rather tightly.
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8/
Pinch the ends of the dough to seal & tuck them underneath the loaf.
Cover loosely with a piece of plastic wrap & then a clean kitchen towel and let rise until doubled, 25 – 30 minutes.
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Pinch the ends of the dough to seal & tuck them underneath the loaf.
Cover loosely with a piece of plastic wrap & then a clean kitchen towel and let rise until doubled, 25 – 30 minutes.
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9/
Preheat the oven to to 375°F (190°C).
Remove the kitchen towel & plastic wrap and bake the loaf in the preheated oven for 20 – 25 minutes until risen & the loaf is a deep golden brown.
Melt the butter over low heat. Remove the braided loaf from the oven & quickly but
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Preheat the oven to to 375°F (190°C).
Remove the kitchen towel & plastic wrap and bake the loaf in the preheated oven for 20 – 25 minutes until risen & the loaf is a deep golden brown.
Melt the butter over low heat. Remove the braided loaf from the oven & quickly but
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10/
thoroughly brush all over the top and sides with the melted butter. I allow the bread to cool & brush the loaf with more melted butter a second time as well.
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thoroughly brush all over the top and sides with the melted butter. I allow the bread to cool & brush the loaf with more melted butter a second time as well.
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11/
Use your favorite combination of dried or finely chopped fresh herbs and either garlic power to finely mined fresh or - even better - roasted garlic (stir the roasted garlic paste into the warm milk/butter or stir into the dough).
Enjoy!
Use your favorite combination of dried or finely chopped fresh herbs and either garlic power to finely mined fresh or - even better - roasted garlic (stir the roasted garlic paste into the warm milk/butter or stir into the dough).
Enjoy!
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