Braided Italian Herb Bread

1. 1

   In a large bowl, mix 1 ½ cups flour, sugar, yeast, 2 teaspoons basil, salt, oregano, garlic powder, and rosemary together.

2. 2

   In a small microwave-safe bowl, combine the milk, water, and butter; microwave until the butter melts, about 30 seconds. Pour this over the flour mixture and beat until the dough is just moistened. Add the egg and beat until smooth. Stir in the remaining 3 cups flour until a soft dough forms.

3. 3

   Turn the dough out onto a floured surface, such as a large cutting board or countertop, and knead until smooth and elastic, about 4 minutes. Cover and let it rest for 10 minutes.

4. 4

   Divide the dough into three portions and shape each into a 15-inch rope. Place the ropes on a greased baking sheet and braid them together. Pinch the ends to seal and tuck them under the braid. Cover and let rise until doubled in size, about 25 minutes.

5. 5

   Preheat the oven to 375 degrees F (190 degrees C). Brush the top of the braid with olive oil and sprinkle with 1 teaspoon basil.

6. 6

   Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet or move to a wire rack.

• Calories 306.56 kcal Moderate
• Protein 7.91 g Moderate
• Carbs 48.78 g Moderate
• Total Fat 7.62 g Moderate
• Saturated Fat 4.04 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 38.68 mg Moderate
• Sodium 32.49 mg Low Source
• Fiber 2.6 g Low Source
• Sugar 3.85 g Moderate
• Added Sugar 0.49 g Low Source
• Calcium 32.43 mg Low Source
• Iron 3.43 mg Moderate
• Potassium 53.26 mg Low Source
• Vitamin A 13.79 mcg_rae Low Source
• Vitamin C 0.1 mg Low Source
• Vitamin D 0.37 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄