Wednesday, January 6, 2010

Garlic Herb Bread

I bake bread, it is one of those things that I used to think was rather difficult but now that I realize it isn't I have been getting more and more ambitious. Ok, so this bread is not actually that difficult, the braiding makes it look so much more impressive. I found this recipe here, during one of my all too frequent visits to foodgawker (if you have never seen the site, you should check it out, I once described it as 'food porn' to a friend and gave her the entirely wrong idea about what I was doing with my free time).

Start by mixing some of the flour with the garlic, salt, sugar, rosemary, basil and yeast (I didn't put in the dill, I didn't think we had any).

Heat up the milk, water and butter.

When the milk is warm enough, add it the flour mixture. At this point, it smells EXACTLY like those boxes of instant mashed potatoes, the seasoned kind, this may tempt you to taste the dough, it will be disappointing because it won't taste like mashed potatoes. Add the egg and the rest of the flour and knead a little.

After letting the dough rest, split it into thirds and roll each third into a rope. Try to keep them all the same length.

Braid the ropes, pinching the ends to seal. If you never learned the crucial life skill of braiding, please watch this video, make sure your sound is on as the soundtrack is pretty stellar.

After it rises for a bit bake the bread until it is nice and golden. At this point, you could brush it with a tablespoon of melted butter (I did, but I think it is a bit unnecessary, it is not enough to make a difference, so why bother?)

Eat when fresh, it is delicious.

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