Garden Herb Braid

• 4 - 4 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 2 (1/4 ounce) packages fast rise yeast
• 1 1/2 teaspoons salt
• 3/4 teaspoon dried marjoram
• 3/4 teaspoon dried thyme
• 3/4 teaspoon parsley flakes
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon crushed sage
• 3/4 cup milk
• 1/2 cup water
• 1/4 cup butter, cubed
• 1 egg
• Topping
• 1 tablespoon butter, melted
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried parsley flakes
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried rosemary, crushed
• 1/8 teaspoon crushed sage

1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120*-130*F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in just enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for about 10 minutes.
3. Divide dough into thirds. Shape each portion into a 15 inch rope. Place ropes on greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
4. Bake at 375*F. for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Then remove from pan to a wire rack to cool.
5. Yield: 1 loaf (16 slices).

allpurpose, sugar, yeast, salt, dried marjoram, thyme, parsley flakes, dried basil, oregano, rosemary, sage, milk, water, butter, egg, topping, butter, marjoram, thyme, parsley flakes, basil, oregano, rosemary, sage

Taken from www.food.com/recipe/garden-herb-braid-134019 (may not work)