Braided Italian Herb Bread

Ingredients

• 4.5 cups all-purpose flour , divided
• 3 tablespoons white sugar
• 2 packages active dry yeast , .25 ounce
• 2 teaspoons dried basil
• 1.5 teaspoons salt
• 1 teaspoon dried oregano
• 0.75 teaspoons garlic powder
• 0.75 teaspoons dried rosemary
• 0.75 cups milk
• 0.5 cups water
• 4 tablespoons butter
• 1 egg

Instructions

1. 1

   Combine 1 ½ cups flour, sugar, yeast, 2 teaspoons basil, salt, oregano, garlic powder, and rosemary in a large bowl.

2. 2

   Combine milk, water, and butter in a small microwave-safe bowl. Microwave until butter melts, about 30 seconds. Pour over flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour until a soft dough forms.

3. 3

   Turn dough out onto a floured surface, such as a large cutting board or countertop; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.

4. 4

   Divide dough into thirds; shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet; braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled in volume, about 25 minutes.

5. 5

   Preheat the oven to 375 degrees F (190 degrees C). Brush top of braid with olive oil; sprinkle with 1 teaspoon basil.

6. 6

   Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet or transfer to a wire rack.