Garden Herb Braid
Elevate your bread-baking game with this stunning Garden Herb Braid—a soft, golden loaf infused with fresh parsley, rosemary, and thyme that fills your kitchen with the aroma of a flourishing herb garden. Perfectly braided for a show-stopping presentation, this homemade bread blends the warmth of rustic simplicity with an elegant twist. The dough comes together easily with pantry staples like all-purpose flour, olive oil, and yeast, and is topped with a glossy egg wash and optional sesame seeds for added flavor and crunch. Whether served as a centerpiece at dinner, sliced for sandwiches, or enjoyed warm with a pat of butter, this herbaceous bread is sure to impress. Plus, the recipe's approachable techniques and step-by-step instructions ensure bakery-level results at home!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water (about 110°F/43°C)
- 0.25 cup Milk
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 unit Egg, beaten (for egg wash)
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
In a large mixing bowl, combine 1 cup of flour, sugar, salt, and yeast.
Add warm water, milk, and olive oil to the flour mixture. Stir until smooth.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. You may not need all the flour.
Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and gently knead in the chopped parsley, rosemary, and thyme until evenly distributed.
Divide the dough into three equal portions. Roll each portion into a long rope, about 16 inches long.
Pinch the ends of the three ropes together at one end to start the braid. Braid the ropes by alternating crossing the outer ropes over the middle one. Pinch the ends together to seal the braid.
Transfer the braided dough to a greased baking sheet and cover it loosely with plastic wrap. Let it rise again for about 30 minutes, until puffy.
Preheat your oven to 375°F (190°C).
Brush the braided dough with the beaten egg for a shiny finish. If desired, sprinkle sesame seeds on top.
Bake in the preheated oven for 20-25 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 354.9 g | 129% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 29.4 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 274 mg | 21% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
