Ugh, I will be so ready when this week is over and things can slow down {specifically Halloween}!! It’s been like one Halloween party after another. Plus my kids switched schools this week. Plus we are selling my truck and getting a new vehicle. So the stress of it all has got me feeling tired and ready for a normal week.
It’s been fun though, I will admit. I mean what’s not fun about dressing up and pretending to be something else for a day. Here’s us in our costumes {My hubby isn’t in the picture cause he is a big fat fuddy duddy and wouldn’t dress up}. My little girl always has to be something pretty, even if it’s a pretty witch. Doesn’t make much sense to me, being that I have always been such a tom-boy, but I love having a little glamor girl. And of course the boys have to be something tough 🙂 Ammon, my baby has been obsessed with Batman all year, so that was a given what he would be, and Brody cracked me up how all night he tried to walk and talk like a robot.
Any-who, just a little look into our fun {and a little exhausting ;)} Halloween, but onto food!! First, I love love love love love this recipe (Did I mention I LOVE this recipe ;). Out of all the herb breads I’ve ever made, or tried, this one has got to be the best. If you have ever been to Macaroni Grill, it’s like their bread they serve you with the peppered olive oil. Only better, and not hard as a rock. Tons of flavor, but somehow such a comfort food at the same time. Seriously gives you that homey feeling, and I don’t even like rosemary and I loved this bread. Just take my word for it that this bread is amazing and try this recipe. You wouldn’t be disappointed!!
Garlic-Herb Braid
- 4 to 4 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 packages (1/4 ounce each) quick-rise yeast
- 2 teaspoons dried basil
- 1-3/4 teaspoons dill weed
- 1-1/2 teaspoons salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried rosemary, crushed
- 3/4 cup 2% milk
- 1/2 cup water
- 1/4 cup butter, cubed
- 1 egg
- 1 tablespoon butter, melted
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees.
Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes.
Bake at 375 degrees for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
Yield: 1 loaf (16 slices).
Recipe from Taste of Home Fall Baking
