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HERB LOAF

4 cups bread flour to 4-1/2 cup
3 Tbsp sugar
2 pkg yeast or 2 Tbsp
1 1/2 tsp salt
3/4 tsp dried marjoram leaves
3/4 tsp dried thyme leaves
3/4 tsp dried rosemary leaves
3/4 cup milk
1/2 cup water
1/4 cup butter plus 1 Tbsp
1 egg
additional marjoram, thyme and rosemary, optional

In a large mixing bowl, combine 1 1/2 cup flour, sugar undissolved
yeast, salt marjoram, thyme and rosemary. Heat milk, water and
1/4 cup butter until very warm (120-130F); stir in dry ingredients.
Stir in beaten egg and enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about
4-8 minutes. Cover; let rest on floured surface 10 minutes. Divide
dough into 3 equal pieces. Roll each piece to 30" rope. Braid
ropes; pinch ends to seal. Tie knot in center to 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 20-40 minutes.

Bake at 375 degrees for 30-35 minutes or until done, covering with
foil during last 10 minutes to prevent excess browning. Melt
remaining butter, brush over loaf. If desired, sprinkle with
additional thyme and rosemary. Remove from sheet; let cool on wire
rack.

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