Plaited Herb Loaf

Name: Plaited Herb Loaf
Yield: Makes 1 loaf
Ingredients: 2 teaspoons dried yeast; 150 ml (¼ pint) warm water; 450 g (1 lb) unbleached strong white flour; 2-3 teaspoons finely chopped fresh herbs: chives, thyme, rosemary, hyssop, marjoram beaten egg or milk; 2 tablespoons herb-flavoured oil; 150 ml (¼ pint) warm milk; 2 teaspoons salt; 2-3 teaspoons finely chopped fresh herbs: chives, thyme, rosemary, hyssop, marjoram beaten egg or milk; 2-3 teaspoons finely chopped fresh herbs: chives, thyme, rosemary, hyssop, marjoram beaten egg or milk; 2-3 teaspoons finely chopped fresh herbs: chives, thyme, rosemary, hyssop, marjoram beaten egg or milk; 2-3 teaspoons finely chopped fresh herbs: chives, thyme, rosemary, hyssop, marjoram beaten egg or milk; few extra finely chopped herbs; 2-3 teaspoons finely chopped fresh herbs: chives, thyme, rosemary, hyssop, marjoram beaten egg or milk; 2-3 teaspoons finely chopped fresh herbs: chives, thyme, rosemary, hyssop, marjoram beaten egg or milk

Preparation info

Makes
1
loaf

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Plaited loaves always look appetizing. This milk-bread flavoured with fresh herbs stays fresh for several days if need be.

Ingredients

2 teaspoons dried yeast
150 ml (¼ pint) warm water

Bread
Vegetarian

Method

Sprinkle the yeast on to the water in a small bowl and set aside in a warm place for 10 minutes until frothy.

Sift the flour and salt into a mixing bowl and stir in the yeast mixture, milk, oil and chopped herbs. Mix together to make a soft dough. Turn out on to a floured board and knead for 8-10 minutes until the dough feels elastic. Replace the dough in the mixing bowl and place the b