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Rosemary Herb Wreath




Source of Recipe


Internet


List of Ingredients




Yields 1 Loaf

2 Tbls Warm Water
1 pkg Active Dry Yeast
3 Tbls Butter
2 Tbls Granulated Sugar
1 tsp Salt
1/2 Cup Whole Milk
2 1/4 tsp Rosemary, Dried
1 Egg
2 1/2 Cups All-Purpose Flour

HERB BUTTER:
2 Tbls Butter
1/2 tsp Thyme Leaves, Dried
3 Tbls Parsley, Minced
1/8 tsp Cayenne



Recipe



Preheat the oven to 350 degrees.
Soften the yeast in the warm (105 degrees-115 degrees) water in a large, pre-warmed bowl.
Let stand until creamy (about 10 minutes).
Combine the butter, sugar, salt, milk and rosemary in a saucepan.
Heat until warm, stirring to dissolve the sugar and salt.
Beat in the egg.
The mixture should feel lukewarm when adding it to the yeast to combine.
Gradually mix in the flour and work into a stiff dough.
Knead until satiny and smooth (about 3 minutes).
Place in a greased bowl and cover.
Let rise in a warm place until doubled (about 1 hour).
While the dough is rising, melt the butter with the thyme, parsley and cayenne in a small saucepan.
Shape the dough into 3 ropes, each about 18" long.
Brush each with the herb butter.
Braid the ropes and shape into a wreath.
Let rise on a greased baking sheet for 30 minutes.
Bake until golden brown (20 to 25 minutes).