Braided Almond-Herb Bread

• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons sugar
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1/4 cup butter
• 1 teaspoon salt
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 3-1/2 to 4 cups all-purpose flour, divided
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dill weed
• 1/2 teaspoon dried marjoram, crushed
• 1/2 cup finely chopped almonds, toasted, divided
• 1 large egg, beaten
• 1 tablespoon water

1. Dissolve yeast and sugar in warm water; set aside. In large bowl, combine butter, salt and milk. Stir in yeast mixture, 2 cups flour, herbs and 2 tablespoons almonds. Beat until well-mixed. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl, turning once to grease dough surface. Cover; let rise in warm place until doubled, about 1 hour.
2. Punch dough down and cut off one-third of dough; set aside. Divide remaining dough into three equal parts, shaping each into a 14-in. rope.
3. Braid ropes and place on greased
4. . Divide set-aside dough into three ropes and braid. Place smaller braid on top of larger braid. Cover; let rise until doubled, about 1 hour. Combine egg and water. Brush over entire loaf; sprinkle with remaining almonds. Bake at 375u0b0 for 30 minutes.

active dry yeast, sugar, warm water, butter, salt, milk, allpurpose flour, rosemary, dill weed, dried marjoram, almonds, egg, water

Taken from www.tasteofhome.com/recipes/braided-almond-herb-bread/ (may not work)