Italian Herb Braid

INGREDIENTS:

6 ½ cups all-purpose flour

3 tablespoons sugar

2 teaspoons salt

1 envelope Fleishchmann’s quick rise yeast

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups water

½ cup milk

3 tablespoons shortening

1 tablespoon shortening, melted

1 tablespoon poppy seeds or additional dried herbs

DIRECTIONS:

Set aside 1 cup flour from total amount. 

In large bowl, combine remaining flour, sugar, salt, undissolved yeast, basil, oregano and thyme. 

Heat water, milk, and 3 tablespoons shortening until hot to touch, 125-130^oF.  Stir hot liquids into dry mixture.  Stir in enough reserved flour to make soft dough. 

Turn out onto floured surface; knead until smooth and elastic, about 8-10 minutes. 

Cover; let rest 10 minutes.  Divide dough in half.  Divide one-half of dough into 3 equal pieces. 

Flatten each piece into a rectangle.  Roll each piece into a long strand the length of baking sheet, tapering the ends.  Place each strand on greased baking sheet and braid the 3 strands, pinching the tips of the braid together to seal.  Repeat with other half of dough. 

Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. 

Bake at 400^oF for 25 minutes or until done.  Brush with melted shortening; sprinkle with poppy seeds or dried herbs, if desired.  Remove from baking sheet; cool on wire racks.

Servings: 24; Yield: 2 braids; www.breadworld.com/index.html